Photo: Levi Brown
Hands-on Time
1 Hour
Total Time
9 Hours
Serves 8 (serving size: 1 torte and 2 tablespoons compote)

Dutch process cocoa powder darkens the crust, but if you can't find it, regular works fine.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. With motor running, pour butter through food chute; process until well blended. Divide crumb mixture evenly among 8 (6-ounce) straight-sided ramekins coated with cooking spray; press mixture into bottoms of ramekins. Place ramekins on a baking sheet; bake at 400° for 8 minutes or until toasted. Cool completely.

Step 3

To prepare filling, place egg whites and salt in a bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).

Step 4

Allow ice cream to stand at room temperature for 15 minutes or until very soft; stir rind and orange juice into ice cream. Fold one-third of egg white mixture into ice cream mixture. Gently fold remaining egg white mixture into ice cream mixture. Divide mixture evenly among ramekins; freeze for 8 hours or overnight.

Step 5

To prepare the compote, combine 1 cup fresh cranberries, 1/2 cup sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a small saucepan over medium heat; bring to a boil. Cook for 10 minutes or until thick, stirring occasionally. Remove from heat, and stir in liqueur. Cover and chill for 4 hours or overnight. Unmold tortes; serve with cranberry compote.

Ratings & Reviews

Tinkerbell0914's Review

July 22, 2013

Lani1231's Review

February 08, 2012
This is one of my favorite dessert to make and eat. My family loves it! It is so delicious!! It's light with a beautiful orange fragrant and the taste of the chocolate crust from the wafer is heavenly. The fresh cranberry is not in season, so I substitute it with fresh strawberry. When making the compote, I only cook the strawberry for about 4 to 5 minutes and then remove it from the sauce (I didn't want the strawberry to be too soft) and continue to cook the sauce for 5 minutes (total 10 minutes). It was hard to remove the torte from the ramkin so I served it in the ramkin and sprinkled more chocolate wafer crust on top with the compote. If serving from the ramkin, do not fill it to the rim, leave some space for the compote on top. The chocolate wafer, I had to order it online since all of the groceries and specialty grocery stores did not carry it.

signature1's Review

November 20, 2011
This was very good. The compote was wonderful and you could make that as a topping for ice cream.