1        cup fresh or frozen cranberries
3/4   cup water

1/3    cup sugar
2       tablespoons
Chambord (black raspberry liqueur)


1        cup dried sweetened cranberries Y3 cup Chambord
1        cup (2 sticks) unsalted butter, cut into pieces
12      ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1-1/2 cups sugar
6       large eggs, room temperature
cup all purpose flour
1/2    teaspoon salt


1        cup whipping cream
10      ounces bittersweet (not  unsweetened) or semisweet chocolate, chopped
¼       cup

 Fresh mint leaves


FOR SAUCE: Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medi­um; cook until cranberries burst, about 5 minutes. Transfer to processor; puree.

Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chifi at least 2 hours or overnight (sauce will thicken).

FOR TORTE: Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Une bottom with parchment paper. Stir 3% cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (bat­ter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

FOR GLAZE: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding card­board and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1½ cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining ¾ cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.