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1
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves.
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2
Reduce heat to medium; cook until cranberries burst, about 5 minutes.
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3
Transfer to processor; puree.
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4
Strain puree into bowl; discard seeds.
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5
Mix in Chambord.
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6
Cover; chill at least 2 hours or overnight (sauce will thicken).
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7
Position rack in center of oven and preheat to 350F.
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8
Butter and flour 9-inch-diameter springform pan.
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9
Line bottom with parchment paper.
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10
Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute.
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11
Cool to room temperature.
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12
Drain cranberries; reserve liqueur and cranberries separately.
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13
Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges.
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14
Remove from heat.
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15
Add chocolate; let stand 1 minute.
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16
Whisk until chocolate is melted and smooth.
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17
Whisk in sugar, then eggs 1 at a time (batter will look grainy).
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18
Whisk in reserved liqueur.
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19
Add flour and salt; whisk gently until blended.
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20
Stir in reserved cranberries; transfer to prepared pan.
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21
Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour.
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22
Cool completely in pan on rack.
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23
(Can be made 1 day ahead.
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24
Cover; store at room temperature.)
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25
Bring cream to simmer in medium saucepan.
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26
Remove from heat.
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27
Add chocolate; whisk until melted and smooth.
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28
Whisk in Chambord.
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29
Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
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30
Line rimmed baking sheet with foil; place cake rack in center.
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31
Cut around torte to loosen; remove pan sides.
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32
Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte.
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33
Holding cardboard and springform pan bottom, turn torte over and place on rack.
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34
Remove pan bottom; peel off paper.
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35
Pour 1 1/2 cups glaze over torte.
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36
Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary).
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37
Freeze torte until glaze is set, about 10 minutes.
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38
Pour remaining 1 cup glaze over torte and smooth evenly.
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39
Sprinkle remaining 1/4 cup dried cranberries around top edge.
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40
Freeze until glaze is firm, about 15 minutes.
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41
(Can be made 1 day ahead.
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42
Transfer to platter.
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43
Cover with cake dome and chill.
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44
Let stand at room temperature 1 hour before serving.)
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45
Arrange fresh mint leaves between cranberries at top edge of torte.
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46
Cut into wedges and serve with sauce.
