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Almond and Chocolate Dacquoise with Cranberry Sauce Recipe

Almond and Chocolate Dacquoise with Cranberry Sauce Recipe

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Almond and Chocolate Dacquoise with Cranberry Sauce

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Ingredients

Count

Nutrition

3709

Calories

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Ingredients:

Serving

6 large egg whites
3/4 tsp cream of tartar
1/4 tsp salt
1 1/2 cups sugar
1 tsp vanilla
1 cup whole almonds, toasted , cooled completely, and ground fine
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 oz fine-quality bittersweet chocolate (not unsweetened),chopped
2 cups heavy cream
2 tbsp sugar
1/2 tsp vanilla
chocolate holly leaves and cranberries coated lightly in honey
4 oz fine-quality bittersweet chocolate (not unsweetened)chopped
15 fresh holly leaves
although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3709.37 Kcal (15530 kJ)
Calories from fat	1772.79 Kcal
		% Daily Value*
Total Fat	196.98g	303%
Cholesterol	369.77mg	123%
Sodium	1200.98mg	50%
Potassium	1875.11mg	40%
Total Carbs	459.58g	153%
Sugars	395.84g	1583%
Dietary Fiber	19.32g	77%
Protein	64.26g	129%
Vitamin C	14.3mg	24%
Iron	6.8mg	38%
Calcium	689.2mg	69%

Amount Per 100 g
Calories	285.72 Kcal (1196 kJ)
Calories from fat	136.55 Kcal
		% Daily Value*
Total Fat	15.17g	303%
Cholesterol	28.48mg	123%
Sodium	92.51mg	50%
Potassium	144.44mg	40%
Total Carbs	35.4g	153%
Sugars	30.49g	1583%
Dietary Fiber	1.49g	77%
Protein	4.95g	129%
Vitamin C	1.1mg	24%
Iron	0.5mg	38%
Calcium	53.1mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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