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Recipe: Almond And Chocolate Dacquoise With Cranberry Sauce
Similar Categories: Almond, Chocolate, Dacquoise, Cranberry, Sauce
Almond And Chocolate Dacquoise With Cranberry Sauce
For meringue layers
6 large egg whites
3/4 tsp. cream of tarter
1/4 tsp. salt
1 1/2 cups sugar
1 tsp. vanilla
1 cup whole almonds, toasted, cooled completely, and ground fine
For cranberry sauce
1 cup fresh or unthawed frozen cranberries, each berry halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tbsp. fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
1/2 tsp. vanilla
Garnish: chocolate holly leaves and cranberries coated lightly in honey and
rolled in sugar
Much easier than it looks or sounds.
Preheat oven to 325 F. Line 2 baking sheets with parchment paper and, using
an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one
sheet, and 1 on another). Turn parchment over (circles will show through
paper).
Make meringue layers - In a large bowl with an electric mixer, beat whites
with cream of tartar and salt until they hold soft peaks. Add sugar all at
once and vanilla and beat until meringue holds stiff glossy peaks. Fold in
almonds gently but thoroughly and divide meringue evenly among parchment
circles, spreading to fill circles. Bake meringue layers in upper and lower
thirds of oven, switching position of sheets halfway through baking 1/2
hour, or until firm and pale golden. Remove parchment from sheets and cool
meringue layers on it on racks. Carefully peel off parchment and put
meringue smooth sides up, on a work surface. Meringue layers may be made 1
day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
Make cranberry sauce - In a heavy saucepan combine cranberries, preserves,
sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15
minutes. Cranberry sauce can be made 2 days ahead and chilled, covered. In a
double boiler or a metal bowl set over a saucepan of barely simmering water
melt chocolate, stirring until smooth. Remove top of double boiler or bowl
from heat and transfer chocolate to a sealable plastic bag. Seal bag,
pressing out excess air. Squeeze chocolate to one corner and snip off corner
as close to edge as possible to make a 1/8 inch hole. Drizzle chocolate over
smooth sides of meringues (do not spread to coat) and chill, uncovered,
until chocolate is set, about 30 minutes.
In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
Assemble dacquoise - Put 1 meringue layer, chocolate side down, on a cake
plate and spread evenly with about half of the whipped cream. Repeat
layering in same manner with another meringue, remaining whipped cream, and
remaining meringue. dacquoise may be assembled a kept in a cake keeper,
chilled, at least 8 hours and up to 2 days.
Garnish dacquoise with chocolate leaves and sugared cranberries. Slice
dacquoise with a serrated knife and serve chilled with cranberry sauce.
For meringue layers
6 large egg whites
3/4 tsp. cream of tarter
1/4 tsp. salt
1 1/2 cups sugar
1 tsp. vanilla
1 cup whole almonds, toasted, cooled completely, and ground fine
For cranberry sauce
1 cup fresh or unthawed frozen cranberries, each berry halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tbsp. fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
1/2 tsp. vanilla
Garnish: chocolate holly leaves and cranberries coated lightly in honey and
rolled in sugar
Much easier than it looks or sounds.
Preheat oven to 325 F. Line 2 baking sheets with parchment paper and, using
an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one
sheet, and 1 on another). Turn parchment over (circles will show through
paper).
Make meringue layers - In a large bowl with an electric mixer, beat whites
with cream of tartar and salt until they hold soft peaks. Add sugar all at
once and vanilla and beat until meringue holds stiff glossy peaks. Fold in
almonds gently but thoroughly and divide meringue evenly among parchment
circles, spreading to fill circles. Bake meringue layers in upper and lower
thirds of oven, switching position of sheets halfway through baking 1/2
hour, or until firm and pale golden. Remove parchment from sheets and cool
meringue layers on it on racks. Carefully peel off parchment and put
meringue smooth sides up, on a work surface. Meringue layers may be made 1
day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
Make cranberry sauce - In a heavy saucepan combine cranberries, preserves,
sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15
minutes. Cranberry sauce can be made 2 days ahead and chilled, covered. In a
double boiler or a metal bowl set over a saucepan of barely simmering water
melt chocolate, stirring until smooth. Remove top of double boiler or bowl
from heat and transfer chocolate to a sealable plastic bag. Seal bag,
pressing out excess air. Squeeze chocolate to one corner and snip off corner
as close to edge as possible to make a 1/8 inch hole. Drizzle chocolate over
smooth sides of meringues (do not spread to coat) and chill, uncovered,
until chocolate is set, about 30 minutes.
In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
Assemble dacquoise - Put 1 meringue layer, chocolate side down, on a cake
plate and spread evenly with about half of the whipped cream. Repeat
layering in same manner with another meringue, remaining whipped cream, and
remaining meringue. dacquoise may be assembled a kept in a cake keeper,
chilled, at least 8 hours and up to 2 days.
Garnish dacquoise with chocolate leaves and sugared cranberries. Slice
dacquoise with a serrated knife and serve chilled with cranberry sauce.
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