497980 Tue Mar 11 08:19:26 -0700 2008 5 28 Kosher 0 3481278 What can I substitute for the 2/3 cup flour? cake meal? potato starch? thanks! CHOCOLATE-CRANBERRY TORTE Sauce 1 cup fresh or frozen cranberries 3/4 cup water 1/3 cup sugar 2 tablespoons Chambord (black raspberry liqueur) Torte 1 cup dried sweetened cranberries 1/3 cup Chambord 1 cup (2 sticks) unsalted pareve margarine, cut into pieces 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/2 cups sugar 6 large eggs, room temperature 2/3 cup all purpose flour 1/2 teaspoon salt 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; chill at least 2 hours or overnight (sauce will thicken). For torte: Position rack in center of oven and preheat to 350°F. Grease and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 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 margarine 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.) Tue Mar 11 08:19:26 -0700 2008 15139 Diane in Bexley 1 3481536 I would say matzah cake meal - also might have an issue with the Chambord if it is not kowher for passover - Tue Mar 11 09:14:18 -0700 2008 3481278 11622 weinstein5 2 3481937 Weinstein, thanks! Figured I can use another liquer that is like brandy or red wine, we also make our own cherry slivovitz. Tue Mar 11 10:32:54 -0700 2008 3481536 15139 Diane in Bexley 3 3483430 Chambord is very, very sweet so I'd up the sugar if you use brandy. I really wouldn't use a red wine. Tue Mar 11 17:03:37 -0700 2008 3481937 107579 CloggieGirl 4 3484785 I might even consider using one of the KP fruit juices,at least in part, due to the intensity of Chambord's fruit taste. Wed Mar 12 07:20:05 -0700 2008 3483430 25244 rockycat 1 3494212 I would not substitue 100% cake meal. You could probably do 50/50 cake meal / potato start to keep it from being too dense. As for Chambord, a nice compromise might be to make a heavy raspberry syrup (sugar + raspberries), strain thoroughly, mix with brandy. That way you get the hit of liquer (and you won't need much) and the true fruity sweetness. Skip the juices; they won't have enough raspberry flavor. My guess is you could make this raspberry syrup several days in advance due to high conc'n of sugar. GL. Fri Mar 14 17:29:52 -0700 2008 3481278 121685 doc_k55