Chocolate Cherry Dacquoise Recipe

Name: Chocolate Cherry Dacquoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Cherry Filling; 1/2 cup sugar; 1/2 cup white wine; 1 lb cherries, pitted, halved; None None Meringue; 1 1/4 cups ground almonds, toasted lightly; 2 1/2 cups sugar; 1/2 tbsp cornstarch; 6 None large egg whites; 1 tsp cream of tartar; None None Chocolate cream; 7 oz dark chocolate, chopped; 2 cups heavy cream; None None cocoa powder, for dusting

Servings: persons

None None Cherry Filling
1/2 cup sugar
1/2 cup white wine
1 lb cherries, pitted, halved
None None Meringue
1 1/4 cups ground almonds, toasted lightly
2 1/2 cups sugar
1/2 tbsp cornstarch
6 None large egg whites
1 tsp cream of tartar
None None Chocolate cream
7 oz dark chocolate, chopped
2 cups heavy cream
None None cocoa powder, for dusting

1
To make the poached cherries, place the sugar and wine in a medium saucepan. Stir over medium heat, without boiling, until the sugar dissolves. Add the cherries and bring to a boil, then lower the heat and simmer, covered, for about 10 mins or until the cherries are tender. Using a slotted spoon, transfer the cherries from liquid to a medium heatproof bowl. Boil the cherry liquid, uncovered, for about 2 mins or until thickened slightly. Pour the liquid over the cherries in the bowl and cool to room temperature.
2
Preheat the oven to 325u00b0F. Mark a 8 inch circle on 3 sheets of parchment paper. Place the paper, upside down, on lightly greased oven trays.
3
Combine the almonds with 1/4 cup of the sugar and cornstarch 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 2 1/4 cups of sugar and beat until dissolved between additions. Gently fold in the almond mixture in two batches.
5
Spoon the meringue mixture into a piping bag fitted with a plain 1/2 inch nozzle. Pipe the mixture evenly in a spiral inside the circles on each prepared tray. Bake for about 30 mins or until the meringue is dry to touch. Turn off the oven and leave the meringues to cool in the oven with door ajar.
6
To make the chocolate cream, place the chocolate in a double boiler until the chocolate has melted. Remove from the heat and cool to room temperature. Whip 1 1/4 cups of the cream until soft peaks form. Fold the whipped cream into cooled chocolate in three batches, then gently fold in remaining the 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 of the well-drained poached cherries. Repeat layers, ending with a meringue disc. Cover and refrigerate for at least 3 hours or overnight.
8
To serve, dust with the sifted cocoa or powdered sugar and top with extra cherries, if desired.

1747

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None Cherry Filling, 1/2 cup sugar, 1/2 cup white wine, 1 lb cherries, pitted, halved, and more.

Yes, Chocolate Cherry Dacquoise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cherry Dacquoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions