What can I substitute for the 2/3 cup flour? cake meal? potato starch? thanks!
1 cup fresh or frozen cranberries
3/4 cup water
1/3 cup sugar
2 tablespoons Chambord (black raspberry liqueur)
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
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).
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.)
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