Chocolate Cherry Dacquoise - cooking recipe

Ingredients

1 1/4 cups ground almonds
1 1/3 cups granulated sugar
1/2 tbsp cornstarch
6 None large egg whites
1 pinch cream of tartar
None None Poached Cherries
1/2 cup granulated sugar
1/2 cup white wine
1 lb cherries, pitted, halved
None None Chocolate Cream
1 3/4 cups heavy cream
7 oz dark chocolate, melted, cooled

Preparation

Preheat oven to 325\u00b0F. Grease 3 baking trays. Mark an 8 inch circle on 3 sheets of parchment paper. Place, upside down, on trays.
Combine ground almonds, 1/4 cup sugar and cornstarch in a small bowl.
Whip egg whites and cream of tartar to firm peaks. Gradually add remaining sugar, beating until dissolved between additions. Gently fold in ground almond mixture in 2 batches. Transfer to a piping bag fitted with a 1/2 inch plain tip. Pipe evenly in a spiral inside circles on each tray. Bake for 30 mins, or until dry to touch. Turn off oven and let meringues cool in oven with door ajar.
Meanwhile, to make the poached cherries, stir sugar and wine in a medium saucepan over medium heat, without boiling, until sugar dissolves. Add cherries and bring to a boil. Simmer, covered, for 10 mins, or until tender. Using a slotted spoon, transfer cherries to a heatproof bowl. Boil cherry liquid for 2 mins, or until thickened slightly. Pour over cherries and let cool to room temperature.
To make the chocolate cream, whip 1 1/4 cups heavy cream to soft peaks then fold into melted chocolate. Gently fold in remaining un-whipped cream.
Place 1 meringue disc on a serving plate. Spread 1/2 the chocolate cream over top then add 1/2 the poached cherries. Repeat layers, ending with a meringue disc. Cover and chill for 3 hours or overnight.