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1
Heat oven to 350F Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips.
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2
Spray bottom only of pan with cooking spray.
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3
In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips.
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4
Spread in pan.
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5
Bake 35 to 40 minutes or until base pulls away from side of pan; do not overtake.
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6
Cool completely, about 1 hour 30 minutes.
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7
Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water.
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8
Let stand 1 minute to soften.
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9
Spoon cranberry sauce and 1/2 cup sugar over gelatin.
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10
Heat to rolling boil over medium-high heat.
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11
Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved.
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12
Stir in orange peel.
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13
Cool at room temperature 20 minutes.
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14
Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
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15
In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
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16
Fold into cranberry mixture.
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17
Fold in food color.
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18
Spoon mixture over cooled brownie base.
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19
Cover; refrigerate about 2 hours or until set.
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20
Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch.
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21
Stir in cranberry juice concentrate.
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22
Heat to boiling over high heat, stirring constantly.
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23
Boil 4 to 5 minutes, stirring constantly, until slightly thickened.
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24
Cool 20 minutes at room temperature.
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25
Pour sauce into small resealable container.
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26
Refrigerate about 1 hour 30 minutes or until chilled.
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27
To serve, spoon sauce over each serving of torte.
