Almond And Chocolate Dacquoise With Cranberry Sauce Recipe

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.