Chocolate-Cranberry-Raspberry Dacquoise

• 1/2 cup (125 ml) cashew nuts
• 1 cup (250 ml) lukewarm water
• 9 oz. (270 g) Valrhona Manjari dark chocolate, divided
• 1 1/2 tbsp. (22.5 ml) honey
• 1/2 cup (125 ml) fresh or frozen cranberries
• 1/2 cup (125 ml) fresh or frozen raspberries
• 1 1/4 cup (310 ml) cane sugar, divided
• 1 tsp. (5 ml) coconut butter or vegetable oil
• 3/4 cup (180 ml) egg whites
• 1 1/2 cup (375 ml) ground almonds
• 1 basket fresh raspberries, for the topping

Preparation for the cashew milk

• In a small bowl, soak nuts in water for 3 or 4 hours.
• Transfer mixture to a blender and puree until it reaches the consistency of milk. Strain through cheesecloth or a fine-meshed sieve if tiny bits of nuts remain in the liquid. Set aside.

Preparation for the ganache

• In the top of a double boiler over simmering water on medium heat, melt 1 cup (250 ml) chocolate.
• In a small saucepan over low heat, combine honey with 3/4 cup + 2 tbsp. (220 ml) cashew milk, and gently heat.
• Using a wooden spoon, slowly add the milk mixture to the melted chocolate. Using a hand mixer, whip mixture until smooth.
• Refrigerate ganache for 5 to 6 hours or until ganache is completely set.

Preparation for the cranberry-raspberry jam

• In a small saucepan over medium heat, combine cranberries, raspberries and 1/2 cup (125 ml) Bring mixture to a boil and let boil for 30 seconds. Using a hand mixer, puree the mixture, then refrigerate.

Preparation for the chocolate meringue

• Preheat oven to 350^oF (180^oC).
• Using coconut butter or vegetable oil, grease the side of an 8 (20 cm) round cake pan.
• Cut out an 8 (20 cm) round from a sheet of parchment and use it to line bottom of pan.
• In the top of a double boiler over simmering water on medium heat, melt 3 1/2 oz. (100 g) chocolate.
• In a large bowl, combine egg whites with 1/3 cup + 2 tsp. (95 ml) sugar. Using an electric mixer on high speed, beat egg whites until stiff but not dry, 3 or 4 minutes.
• In a small bowl, combine ground almonds with 1/3 cup + 2 tsp. (95 ml) sugar. Using a spatula, delicately fold mixture into beaten egg whites, and then, the melted chocolate.
• Using a piping bag or a spatula, transfer mixture to cake pan, spreading evenly.
• Bake meringue for 30 minutes (20 minutes if a moister texture is desired). Let cool on rack for about 30 minutes and then turn it out.

Assembling the cake

• Remove parchment from bottom of meringue and transfer to a platter.
• Transfer ganache to a piping bag fit with a decorating tip and cover meringue with ganache, using a circular motion, or use a spatula to spread ganache evenly over meringue.
• Cover ganache with cranberry-raspberry jam, spreading it out evenly, then top with fresh raspberries and serve.

Photos : Tango [Vitalité Québec] NOVEMBER - DECEMBER 2016

Recipe: Josée Fiset