Best Almond And Chocolate Dacquoise With Cranberry Sauce Recipes

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ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE



Roasted Cranberry Sauce with Almond Brittle image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
Kosher salt
Cooking spray
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
  • Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.

DARK CHOCOLATE CRANBERRY ALMOND COOKIES



Dark Chocolate Cranberry Almond Cookies image

These dark chocolate cranberry almond cookies are massively thick, buttery soft, spiced with cinnamon, and loaded with cranberries, almonds, and pools of melted dark chocolate.

Provided by Sally

Categories     Dessert

Time 2h35m

Number Of Ingredients 13

2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
6 ounces (170g) bittersweet chocolate, coarsely chopped*
3/4 cup (105g) dried cranberries
1/2 cup (55g) sliced, slivered, or chopped almonds (I used closer to 2/3 cup)*

Steps:

  • Whisk the flour, baking soda, cornstarch, cinnamon, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate, dried cranberries, and almonds until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chunks/dried cranberries/or almonds into the tops- this is only for looks!

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.

CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES



Chocolate Almond Cake with Sugared Cranberries image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 24

1 1/2 cups granulated sugar
2 cups cranberries, thawed if frozen
1/2 teaspoon ground cardamom
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
3/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 sticks unsalted butter, at room temperature
6 cups confectioners' sugar
1 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons milk
2 tablespoons almond liqueur, such as Amaretto (or use more milk)

Steps:

  • Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
  • Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
  • Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
  • Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
  • Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

DARK CHOCOLATE ALMOND ROCKS



Dark Chocolate Almond Rocks image

Dark chocolate almond rocks for a mouthful of sweet nutty goodness!

Provided by Artystique

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 28m

Yield 20

Number Of Ingredients 2

½ cup almonds, crushed into chunks
7 ounces dark chocolate chips (50% cacao)

Steps:

  • Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
  • Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
  • Chill until set, about 10 minutes.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g

CRANBERRY ALMOND SAUCE



Cranberry Almond Sauce image

This is a recipe my grandmother used to make and keep on hand. She said she used it to "fancy-up" things. Very versatile and can be used in many ways. Chilling time is not included in the prep or cooking time.

Provided by Lynette !

Categories     Fruit Sauces

Time 25m

Number Of Ingredients 7

2 c sugar
1 c water
4 c fresh cranberries
1/4 c apricot preserves
3 Tbsp apricot preserves
1/4 c fresh lemon juice
1/2` c blanched, slivered almonds, toasted

Steps:

  • 1. Combine the sugar and water in a large saucepan; stir well. Bring to a boil over medium heat (do not stir); boil, uncovered for 5 minutes.
  • 2. Stir in the cranberries. Cook for 5 to 8 minutes, stirring occasionally, or until the cranberry skins pop. Remove from the heat; stir in apricot preserves and the lemon juice.
  • 3. Cover and chill until cool. Stir in the almonds just before serving. Serve over pound cake, ice cream, cooked turkey or pork.

ALMOND DACQUOISE



Almond Dacquoise image

This recipe accompanies the Baked Alaska Bombe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes one 7 1/2-inch round and twelve 3-inch square cookies

Number Of Ingredients 6

2 tablespoons unsalted butter, softened, for parchment
All-purpose flour, for parchment
8 ounces whole blanched almonds, finely ground (2 cups)
1 cup superfine sugar, divided
1 1/2 cups confectioners' sugar
8 large egg whites, room temperature

Steps:

  • Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
  • Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
  • Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
  • Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

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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