Best Almond And Chocolate Dacquoise With Cranberry Sauce Recipes

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ALMOND DACQUOISE



Almond Dacquoise image

I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)

Provided by Scafire-Jen

Categories     Dessert

Time 1h35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 14

6 ounces blanched almonds, ground
1 cup powdered sugar
1 1/2 tablespoons cornstarch
6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3 tablespoons sugar
1 1/4 teaspoons vanilla
1/4 teaspoon almond extract
2 egg yolks
1 cup powdered sugar
2 ounces semisweet chocolate, melted
3/4 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • ALMOND DACQUOISE.
  • Combine almonds, powdered sugar, and cornstarch; set aside.
  • Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
  • Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
  • CHOCOLATE BUTTERCREAM FILLING.
  • Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
  • Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

Nutrition Facts : Calories 491.3, Fat 34, SaturatedFat 14.5, Cholesterol 87.3, Sodium 238.2, Carbohydrate 42.9, Fiber 3.5, Sugar 35.5, Protein 9.3

ALMOND AND CHOCOLATE DACQUOISE WITH CRANBERRY SAUCE



Almond and Chocolate Dacquoise with Cranberry Sauce image

Categories     Berry     Chocolate     Egg     Dessert     Bake     Christmas     Cranberry     Lemon     Almond     Vanilla     Winter     Honey     Gourmet

Number Of Ingredients 23

For meringue layers:
6 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon 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 tablespoons fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Garnish:
chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar
For the chocolate holly leaves:
4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
15 fresh holly leaves or small lemon leaves, washed well and patted dry
*Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

Steps:

  • 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 other). 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 in circles.
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 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 meringues, 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 may 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 whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and 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.
  • To make the chocolate holly leaves:
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves.

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Almond and chocolate dacquoise with cranberry sauce recipe is a mouth-watering dessert that combines the nuttiness of almond and the richness of chocolate to produce a sweet and creamy texture, which is then complemented by a tart and tangy cranberry sauce. This dessert is perfect for any occasion, from weddings to birthdays to just a simple family meal. It is easy to make, even for beginners, and is sure to impress your guests.

Ingredients

Almond and Chocolate Dacquoise
  • 6 egg whites
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar
  • 1 cup finely ground almonds
  • 1/4 cup cocoa powder, unsweetened
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons cocoa powder, unsweetened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Cranberry Sauce
  • 1 bag (12 oz) fresh cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup orange juice
  • 1/2 teaspoon grated orange zest

Preparation

Almond and Chocolate Dacquoise
  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar and continue to whisk until glossy peaks form.
  3. In a separate bowl, sift together the powdered sugar and cocoa powder. Fold the almond meal into the sifted mixture.
  4. Add the almond mixture to the egg whites and fold gently until everything is combined.
  5. Pipe or spoon the mixture onto the prepared baking sheets, creating 3-4 inch circles.
  6. Bake for 20-25 minutes, or until the dacquoise is firm and slightly crisp. Allow cooling on a wire rack.
  7. In a separate bowl, combine the heavy cream, sugar, cocoa powder, salt, and vanilla extract until whipped cream forms.
  8. Once the dacquoise has cooled, spread or pipe the whipped cream mixture onto each dacquoise circle. Stack them to make a cake.
Cranberry Sauce
  1. In a medium saucepan, stir together the cranberries, sugar, orange juice, and zest.
  2. Place the pan over medium-high heat and bring everything to a boil.
  3. Reduce the heat to low and simmer until the cranberries begin to pop and the sauce thickens, about 10-15 minutes.
  4. Remove from heat and transfer to a storage container. Allow cooling in the refrigerator.

Assembly

To assemble the dessert, place the dacquoise cake onto a serving platter. Spoon the cranberry sauce over the top and onto the sides of the cake. Serve with extra whipped cream and fresh cranberries, if desired.

Variations

While almond and chocolate dacquoise with cranberry sauce is a delicious dessert, there are several variations that you can try:

  • Swap the almond and cocoa powder for hazelnuts and hazelnut spread for a nuttier flavor.
  • Replace the cranberry sauce with raspberry or blueberry sauce for a different fruity taste.
  • Add peppermint extract to the whipped cream for a minty twist on chocolate and berry flavors.

Conclusion

Almond and chocolate dacquoise with cranberry sauce is a delightful dessert that is easy to make and perfect for any occasion. Its nutty and chocolatey flavor is elevated by the tanginess of the cranberries, making it a refreshing and unique dessert. Whether you're an experienced baker or just starting out, this recipe is sure to produce a show-stopping dessert that everyone will enjoy.

Valuable Tips for Making Almond and Chocolate Dacquoise with Cranberry Sauce

Almond and chocolate dacquoise with cranberry sauce is a delicious and decadent dessert that combines the rich flavors of chocolate and almonds with the tartness of cranberries. However, it can be a challenging dish to make, especially if you're not experienced in baking or working with delicate meringue layers. Here are some valuable tips that can help you create a perfect almond and chocolate dacquoise with cranberry sauce:
Tip #1: Preparing the Dacquoise Layers
When making almond and chocolate dacquoise with cranberry sauce, one of the most critical steps is preparing the dacquoise layers. These layers are made with meringue and almond flour and are the base of the dessert. Here are some tips to help you get the dacquoise layers right: - Sift the almond flour and icing sugar to remove any lumps or impurities that may affect the texture of the meringue. - Beat the egg whites until they form stiff peaks but be careful not to overbeat them. - When folding the almond flour mixture into the egg whites, do it gently with a spatula to avoid deflating the meringue. - Spread the meringue mixture evenly on a baking sheet lined with parchment paper and create a circular shape of approximately nine inches in diameter. Try to make the layers as even as possible. - Bake the dacquoise layers at a low temperature (around 250°F) for a longer time (two hours or more) to ensure they are crisp and dry.
Tip #2: Making the Chocolate Ganache
The chocolate ganache is the filling of the almond and chocolate dacquoise. It is made with high-quality chocolate and heavy cream and requires some attention to detail to get it right. Here are some tips to help you make a perfect chocolate ganache: - Use high-quality chocolate with at least 60% cocoa content for a rich and decadent flavor. You can mix dark and milk chocolate for a balanced taste. - Heat the heavy cream over low heat until it reaches a simmer but doesn't boil. Don't let it boil as it will affect the texture of the ganache. - Pour the hot cream over the chocolate and let it sit for a minute or two before stirring. This allows the chocolate to melt evenly and prevent clumps. - Stir the chocolate and cream together until the mixture is smooth and glossy. You can add a pinch of salt or some vanilla extract for extra flavor. - Let the ganache cool down to room temperature before spreading it on the dacquoise layers. If it's too warm, it will melt the meringue, and if it's too cold, it will be hard to spread.
Tip #3: Creating the Cranberry Sauce
The cranberry sauce is what gives the almond and chocolate dacquoise a tangy and fruity taste. It is straightforward to make, but there are a few things to keep in mind. Here are some tips: - Use fresh or frozen cranberries for a tart and bright flavor. Don't use canned cranberries as they are too sweet and lack texture. - Combine the cranberries, sugar, water, and orange zest in a saucepan and let it simmer until the cranberries burst and release their juices. You can add some cinnamon or cloves for extra flavor. - Use a blender or a food processor to blend the cranberry sauce until it's smooth and free of lumps. You can strain the sauce if you want a smoother texture. - Let the cranberry sauce cool down to room temperature before serving. You can refrigerate it for up to a week and use it as a topping for other desserts or breakfast items.
Tip #4: Assembling the Dacquoise
Assembling the almond and chocolate dacquoise with cranberry sauce requires some patience and attention to detail. Here are some tips to help you create a beautiful and delicious dessert: - Use a sharp knife or a pastry cutter to cut the dacquoise layers into even circles. You may need to trim the edges to make them smooth and symmetrical. - Place the first layer of dacquoise on a serving plate and spread a thick layer of chocolate ganache on top. Repeat with the remaining layers and finish with the final layer of dacquoise on top. - Use a palette knife or a spatula to smooth out the sides of the dacquoise and create a clean and polished look. - Pour the cranberry sauce over the top of the dacquoise, letting it drip down the sides. You can also create swirls or patterns with the sauce for a decorative effect. - Let the dacquoise chill in the refrigerator for at least an hour before serving. This will allow the ganache to set and the flavors to meld together.
Tip #5: Serving and Storing
Almond and chocolate dacquoise with cranberry sauce is a show-stopping dessert that is perfect for special occasions or holiday gatherings. Here are some tips to help you serve and store the dacquoise: - Use a sharp knife to cut the dacquoise into slices. You may want to heat the knife under hot water and wipe it clean between cuts for a neater presentation. - Serve the dacquoise cold or at room temperature with a dollop of whipped cream or some fresh berries. - Store the dacquoise covered in the refrigerator for up to three days. You may need to let it come to room temperature before serving as the ganache may be too hard when cold. In conclusion, almond and chocolate dacquoise with cranberry sauce is a stunning and flavorful dessert that requires some attention and care to make. By following these valuable tips, you can create a perfect dacquoise that will impress your guests and delight your taste buds. Enjoy!

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