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Chocolate Cranberry Torte

Chocolate cranberry torte features a wonderful combination of chocolate and cranberries. This torte is rich in chocolate, and tart with cranberries and is best served with a scoop of vanilla ice cream.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 -16 Wedges
Calories 357 kcal


  • ¾ cup almonds
  • 8 ounce bittersweet chocolate/semi-sweet chocolate
  • ¾ cup unsalted butter
  • ¾ cup sugar
  • 1 teaspoon vanilla essence
  • 3 large eggs
  • cup all purpose flour/maida
  • 1-⅓ cup dried cranberries; divided


  • Confectioner's sugar; as required


  • Preheat the oven to 350 degree Fahrenheit (180 degree Celsius).
  • Line a 9-inch springform pan with parchment paper and grease the sides of the pan lightly.
  • Roast the almonds in a shallow pan over medium heat till slightly browned and fragrant (about 8-10 minutes). Let it cool. Once cool, grind to a fine powder.
  • Melt the chocolate either using a microwave or using a double boiler (see recipe notes). Let it cool.
  • In a large bowl, beat the butter until light using a mixer on medium speed. Add sugar and vanilla and beat till fluffy again. Add eggs one at a time, beating well after each addition. Pour the melted chocolate and beat until smooth. Turn your mixer's speed to low. Add the flour and ground almonds and mix until just blended.
  • Using a spatula, fold in the dried cranberries (after reserving a couple of tablespoonfuls for sprinkling on top).
  • Pour the torte batter into the prepared pan. Level with a spatula. Sprinkle the reserved cranberries evenly on the top of the torte. Bake for 30-35 minutes until the top is crusty and a toothpick inserted comes out clean. Let it cool for 30 minutes.
  • Run a knife along the edge of the pan to loosen the torte, invert a serving plate on the pan and holding both the pan and the plate, invert the torte onto the serving plate. Transfer to a wire rack to cool. Once completely cooled, garnish with confectioner's sugar (use a fine meshed sieve to sprinkle the sugar).
  • Cut into wedges and serve with Vanilla ice cream.


1. Melt chocolate using a microwave: Break the chocolate into small pieces and place in a microwave safe bowl. Microwave it for 10 second bursts till chocolate starts to melt. Mix well after each burst. Repeat till the mixture is smooth and velvety. Set it aside to cool.
2.Melt chocolate in double boiler: Break the chocolate into small pieces and place it in a bowl. Place this bowl over simmering water in a sauce pan. Make sure the bowl with chocolate is not touching the water. Stir occasionally, just until melted. Remove from heat. Let it cool before using in the recipe.