Dark Chocolate and Cranberry Torte

Preheat the oven to 180C and grease and line a 23cm cake tin. Make the compote by combining the ingredients in a small saucepan and boiling for 10 mins, stirring until thickened. Remove from the heat and set aside to cook, then discard the cinnamon stick. Meanwhile, mix the chocolate and butter in a saucepan and gently melt together until smooth. Whisk the eggs and brown sugar in a mixer until thickened and pale (about 12 mins).
Fold together the melted chocolate and egg mixture, then spoon about 400g of it into a separate bowl and set aside. Mix the cocoa powder and cornflour into the remaining mixture, then pour into the lined cake tin and bake for 15 mins in the oven. Set aside to cool for 20 mins.
Mix the reserved 400g cake mixture with the cream and brandy. Spread all the compote (apart from about 3 tbsp of it) over the cooled baked cake, then top with the other layer of chocolate. Smooth with a palette knife, then chill in the fridge for 4 hours. Serve with the reserved compote spooned over the top - heaven!

50 mins

8 serving

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