Method

1. Pre-heat oven to 170°C Chocolate Ganache: Finely chop chocolate, tip into heat proof bowl. Candied walnuts: Line a baking tray with non-stick baking paper or lightly greased foil.
2. Grease and line 3, 20 cm cake tins Chocolate ganache: Heat cream to simmering point, pour over chocolate, leave for 5 mins then stir until smooth. Candied walnuts: Tip the sugar into a heavy based frying pan/skillet.
3. Spread walnuts evenly over a baking tray, toast in the oven for 10 minutes, leave to cool completely. Chocolate ganache: Cool completely. Candied walnuts: Cook the sugar over a medium heat until it is melted and golden, do not stir the sugar, but gently swirl the pan to ensure the sugar melts evenly.
4. Tip walnuts and icing sugar into a food processor, pulse until the walnuts are finely ground (the same consistency as the ground almonds) then set aside. Candied walnuts: Add the walnuts to the pan, stir until they are coated with caramel, then tip them onto the lined baking tray, separate the walnut halves, don’t worry if a few stick together, you can try to break them apart when they have cooled.
5. Whisk egg whites until stiff, continue whisking adding caster sugar 2 tbsp at a time, until glossy and stiff and the sugar has dissolved. Candied walnuts: When they have cooled completely store in an airtight container.
6. Carefully fold through ground walnuts, almonds, and vinegar.
7. Divide the mixture equally between the 3 tins, bake for 35 minutes, then cool in the tins.
8. When completely cool, remove the dacquoise discs from the tins and keep the prettiest disc for the top layer.
9. Place a dacquoise layer on your serving plate, gently spread with half the ganache, top with half the cherry compote, finishing with half of the whipped cream. Your dacquoise may crack and sink slightly, this is part of the charm, the dip perfectly housing the delicious filling.
10. Repeat with your second dacquoise layer, finishing with the pretty top.
11. Dust with icing sugar, and decorate with fresh cherries and candied walnuts.