Cranberry Mousse Torte

Total Time: 6 hrs 40 mins Preparation Time: 35 mins Cook Time: 6 hrs 5 mins

Ingredients

• Servings: 16
• 1 (20 ounce) box betty crocker fudge brownie mix
• 1/4 cup water
• 2/3 cup vegetable oil
• 2 eggs
• 1/2 cup miniature semisweet chocolate chips
• 2 tablespoons water
• 1 (2 1/2 teaspoon) envelope unflavored gelatin
• 1 (16 ounce) can jellied cranberry sauce
• 1/2 cup sugar
• 1 teaspoon grated orange peel
• 1 1/2 cups whipping cream
• 3 drops red food coloring, if desired
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1 (11 1/2 ounce) can frozen cranberry juice concentrate, thawed

Recipe

• 1 heat oven to 350°f wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. spray bottom only of pan with cooking spray. in large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. spread in pan. bake 35 to 40 minutes or until base pulls away from side of pan; do not overtake. cool completely, about 1 hour 30 minutes.
• 2 meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. let stand 1 minute to soften. spoon cranberry sauce and 1/2 cup sugar over gelatin. heat to rolling boil over medium-high heat. cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. stir in orange peel. cool at room temperature 20 minutes. cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
• 3 in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. fold into cranberry mixture. fold in food color. spoon mixture over cooled brownie base. cover; refrigerate about 2 hours or until set.
• 4 meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. stir in cranberry juice concentrate. heat to boiling over high heat, stirring constantly. boil 4 to 5 minutes, stirring constantly, until slightly thickened. cool 20 minutes at room temperature. pour sauce into small resealable container. refrigerate about 1 hour 30 minutes or until chilled.
• 5 to serve, spoon sauce over each serving of torte.