Chocolate cherry dacquoise

Unveil this exquisite cake layered with poached cherries, dark chocolate cream and almond meringue for an extra special dessert.
Chocolate Cherry DacquoiseAustralian Women's Weekly
1H 35M


Poached cherries
Chocolate cream


1.To make poached cherries, combine the sugar and wine in a medium saucepan. Stir over heat, without boiling, until the sugar dissolves. Add cherries; bring to the boil. Simmer, covered, about 10 minutes or until the cherries are tender. Using a slotted spoon, transfer cherries from liquid to a medium heatproof bowl. Boil the cherry liquid, uncovered, for about 2 minutes or until thickened slightly. Pour the liquid over the cherries in the bowl; cool to room temperature.
2.Preheat the oven to moderately slow (160°C/140°C fan-forced). Mark a 22cm circle on 3 sheets of baking paper. Place the paper, upside down, on lightly greased oven trays.
3.Combine almond meal, 1/4 cup of the caster sugar and cornflour in a small bowl.
4.Beat egg whites and cream of tartar in a large bowl with an electric mixer until firm peaks form. Gradually add the remaining sugar; beat until dissolved between additions. Gently fold in almond meal mixture in two batches.
5.Spoon meringue mixture into a piping bag fitted wihte a plain 1.5 cm tube. Pipe mixture evenly in a spiral inside the circles on each prepared tray. Bake in a moderately slow oven for about 30 minutes or until meringue is dry to touch. Turn off oven; cool meringues in oven with door ajar.
6.To make chocolate cream, place chocolate in a medium heatproof bowl over a pan of simmering water until chocolate is melted. Remove from heat; cool chocolate to room temperature. Whip 1 1/4 cups (300ml) of the cream until soft peaks form. Fold whipped cream into cooled chocolate in three batches. Gently fold in remaining unwhipped cream – this will keep the chocolate cream soft.
7.Place one meringue disc on a serving plate; spread with half the chocolate cream, then top with half the well-drained poached cherries. Repeat layers, ending with a meringue disc. Cover; refrigerate at least 3 hours or overnight.
8.To serve, dust with sifted cocoa or icing sugar; top with extra cherries, if desired.

Not suitable to freeze. Chocolate suitable to microwave.


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