Chocolate Dacquoise Recipes

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CHOCOLATE DACQUOISE



Chocolate Dacquoise image

This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

2 cups milk
1/2 cup tahini
7 tablespoons honey
1/3 cup cornstarch
2 large egg yolks
1 1/2 cups crumbled plain halvah
1 1/2 cups heavy cream
4 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1 1/2 cups confectioners' sugar, plus more for dusting
1/3 cup Dutch-process cocoa powder
6 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Prepare the cocoa meringue: Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace three 8-inch circles total on parchment (2 on one sheet, 1 on another); turn paper marked side down on baking sheets; set aside. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and a tablespoon of the granulated sugar; beat until soft peaks form. With mixer running, gradually add the remaining 11 tablespoons granulated sugar, beating until stiff glossy peaks form. Fold 1/3 of the egg whites into the confectioners' sugar and cocoa mixture, then fold in remaining whites.
  • Transfer meringue to a pastry bag fitted with a large plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.
  • Prepare ganache: Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour cream over chocolate, and let stand for 3 minutes. Whisk to combine. Refrigerate, covered, until thick enough to spread, 1 to 2 hours.
  • Prepare halvah cream: Bring milk to a simmer in a medium saucepan. Meanwhile, in a large heatproof bowl, whisk together tahini, honey, cornstarch, and egg yolks. Whisk a little of the hot milk into the tahini mixture. Continue to whisk while adding remaining milk. Return to saucepan, and bring to a boil while whisking. Boil, whisking constantly, until very thick, 2 to 3 minutes. Transfer to a bowl, and whisk in half of the crumbled halvah. Cover with plastic wrap, and refrigerate until chilled, about 1 hour.
  • Whip heavy cream just until soft peaks form. Gently fold whipped cream and the remaining crumbled halvah into the chilled tahini mixture.
  • To assemble: Set aside nicest meringue disc for top layer. Place one meringue layer on an 8-inch cardboard cake round or a plate. Spread 1/3 of the halvah cream over meringue. Top with second meringue disc. Spread evenly with ganache. Top with another 1/3 of the halvah cream, spreading evenly. Top with last meringue disc. Ice outside of cake with remaining 1/3 halvah cream. Freeze for 1 to 2 hours.
  • Before serving, dust top with confectioners' sugar. To slice, use a serrated knife dipped in hot water. Wipe dry between slices.

HAZELNUT-MOCHA DACQUOISE



Hazelnut-Mocha Dacquoise image

Provided by Food Network Kitchen

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 9

1 1/3 cups blanched hazelnuts
1 1/2 cups plus 1/3 cup sugar
1 tablespoon kosher potato starch
6 large egg whites
1/4 teaspoon salt
1/4 cup whole milk
5 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
1 tablespoon instant espresso powder

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
  • Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
  • Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
  • Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
  • Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
  • Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

CHOCOLATE-COFFEE DACQUOISE



Chocolate-Coffee Dacquoise image

Meringue cake. Nut-filled meringue with coffee buttercream and chocolate ganache.

Provided by christinewtng

Categories     Chocolate Cake

Time 8h30m

Yield 16

Number Of Ingredients 19

⅔ cup ground almonds
⅓ cup ground hazelnuts
1 cup castor sugar or superfine sugar, divided
1 tablespoon cornstarch
¼ teaspoon salt
4 large egg whites, at room temperature
1 pinch cream of tartar
4 large egg yolks
½ cup confectioners' sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup whole milk
1 ½ tablespoons instant coffee granules
2 tablespoons hot water
1 cup unsalted butter, softened
6 ounces bittersweet chocolate, chopped
6 fluid ounces heavy cream
2 teaspoons light corn syrup
20 nuts hazelnuts

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
  • Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
  • Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
  • Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
  • Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
  • Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
  • Dissolve instant coffee in hot water.
  • Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
  • Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
  • Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
  • Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
  • Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 26.9 g, Cholesterol 98.6 mg, Fat 25.9 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 100.3 mg, Sugar 22.4 g

CHOCOLATE ESPRESSO DACQUOISE



CHOCOLATE ESPRESSO DACQUOISE image

Categories     Chocolate     Nut

Yield 8

Number Of Ingredients 25

MERINGUE
3/4 cup blanched sliced almonds, toasted
1/2 cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup (7 ounces) sugar
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
BUTTERCREAM
3/4 cup whole milk
4 large egg yolks
1/3 cup (2 1/3 ounces) sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons amaretto or water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter, softened
GANACHE
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 whole hazelnuts, toasted and skinned
1 cup blanched sliced almonds, toasted
FOR THE MERINGUE: heat oven to 250 degrees. draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, add1/2 cup sugar and pulse to combine3. Using stand mixer whisk, whip egg whites and cream of tartar on until foamy, Increase speed to medium-high and whip whites to soft, billowy mounds,slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment,Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature wrapped for 2 days)4. FOR THE BUTTER CREAM: Heat milk until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth.

Steps:

  • add half of milk to yolk to temper, then add to remaining milk and heat to thick consistency.cover refrigBefore using, warm gently to room temperature in microwave. Stir together amaretto and espresso powder;Using paddle, beat butter until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes 6.make ganache. Set aside to cool 7. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. eat trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.) 8. Place 3 rectangles on wire rack spread 1/4 cup ganache evenly over surface of each meringue. RefrigerateSet aside remaining ganache. 9. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top and sides of cake making smooth box. Refrig. Rewarm ganache, pour over cake spreading sides (doesn't have to cover completely). Garnish top with hazelnuts. Holding bottom of cake with 1 hand, gently press almo

ALMOND AND CHOCOLATE DACQUOISE WITH CRANBERRY SAUCE



Almond and Chocolate Dacquoise with Cranberry Sauce image

Categories     Berry     Chocolate     Egg     Dessert     Bake     Christmas     Cranberry     Lemon     Almond     Vanilla     Winter     Honey     Gourmet

Number Of Ingredients 23

For meringue layers:
6 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 cup whole almonds, toasted, cooled completely, and ground fine
For cranberry sauce:
1 cup fresh or unthawed frozen cranberries, each berry halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tablespoons fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Garnish:
chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar
For the chocolate holly leaves:
4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
15 fresh holly leaves or small lemon leaves, washed well and patted dry
*Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

Steps:

  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other). Turn parchment over (circles will show through paper).
  • Make meringue layers:
  • In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks. Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks. Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden. Remove parchment from sheets and cool meringue layers on it on racks. Carefully peel off parchment and put meringues, smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
  • Make cranberry sauce:
  • In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes. Cranberry sauce may be made 2 days ahead and chilled, covered.
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole. Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.
  • In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
  • Assemble dacquoise:
  • Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.
  • Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
  • To make the chocolate holly leaves:
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves.

CHOCOLATE MERINGUE FOR CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM



Chocolate Meringue for Chocolate Meringue Cake with Coffee Buttercream image

This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 10-inch layers

Number Of Ingredients 5

1 1/2 cups confectioners' sugar, plus more for dusting
1/3 cup Dutch-process cocoa powder
6 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
  • Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

CHOCOLATE-ESPRESSO DACQUOISE(ATK)



Chocolate-Espresso Dacquoise(ATK) image

The components in this recipe can easily be prepared in advance. Use a rimless baking sheet or an overturned rimmed baking sheet to bake the meringue. Instant coffee may be substituted for the espresso powder. To skin the hazelnuts, simply place the warm toasted nuts in a clean dish towel and rub gently. We recommend Ghirardelli Bittersweet Chocolate Baking Bar with 60% cacao for this recipe. **For the amount of time, this should be made the day before or split between two days. Cook time includes chill times.

Provided by Coppercloud

Categories     Dessert

Time 11h57m

Yield 1 Dacquoise, 10-12 serving(s)

Number Of Ingredients 20

3/4 cup sliced almonds, blanched-toasted
1/2 cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup sugar
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup whole milk
4 large egg yolks
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons Amaretto or 2 tablespoons water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter, softened
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 hazelnuts, toasted and skinned
1 cup sliced almonds, blanched-toasted

Steps:

  • FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
  • Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
  • Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).
  • FOR THE BUTTERCREAM: Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
  • Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
  • FOR THE GANACHE: Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.
  • Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.).
  • Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
  • Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
  • Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).
  • Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.

Nutrition Facts : Calories 513, Fat 39.6, SaturatedFat 17.7, Cholesterol 148.9, Sodium 130.3, Carbohydrate 35.3, Fiber 2.6, Sugar 28.9, Protein 8.2

ORANGE-CHOCOLATE DACQUOISE



Orange-Chocolate Dacquoise image

Provided by Joanna Pruess

Categories     dessert

Time 3h15m

Yield Eight to 12 servings

Number Of Ingredients 16

6 extra-large egg whites (1 scant cup), at room temperature
Pinch of cream of tartar
1/2 cup sugar
1 2/3 cups (6 ounces) ground almonds
1 navel orange
3 ounces imported bittersweet chocolate
1 teaspoon vegetable oil
6 extra-large egg whites (1 scant cup), at room temperature
1 1/2 cups superfine sugar (or processed regular sugar)
1 pound unsalted butter, cut into pieces, at room temperature
6 ounces imported bittersweet chocolate, plus chocolate left over from dipping the orange pieces
1 tablespoon water
1 tablespoon orange extract
Zest of 1 orange, minced
2 tablespoons Grand Marnier
1/2 teaspoon salt

Steps:

  • To make the meringue layers, preheat the oven to 250 degrees. Generously butter and flour two cookie sheets. Shake extra flour from sheets. Trace three circles about eight inches in diameter on them.
  • Place egg whites in a large bowl, add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until egg whites are stiff. Add another 1/4 cup sugar to the ground almonds and, reserving 1/3 cup of the mixture, fold the rest into the egg whites.
  • Fill a pastry bag fitted with a plain (No. 3) tip with the egg-white mixture, and pipe circles following the patterns on the cookie sheets, working from the outside toward the center. Smooth any missed spaces with a spatula. Pipe or spoon extra mixture in dollops on cookie sheets.
  • Bake the meringues in the middle of the oven, rotating for even cooking, for 55 to 75 minutes, until firm to the touch and lightly colored. Remove from the oven and run a long, thin-bladed knife or spatula carefully under the meringues. If they are not firm, return to oven and check again in five-minute increments. Once firm, transfer them to cake racks. They will become crisper when cooled.
  • For the orange segments, remove and mince the orange zest. Set aside. Remove as much pith as possible and carefully separate the fruit into segments without breaking the membranes.
  • Melt the chocolate in a double boiler and stir in the vegetable oil. Allow the mixture to cool slightly, then dip each orange segment halfway into the chocolate, letting extra chocolate drip back into the pan. Place the segments on wax paper to harden. Once hardened, cover lightly with plastic wrap and refrigerate until needed.
  • To prepare the buttercream, place egg whites in a large metal mixing bowl and set over (not touching) boiling water. Using a wire whisk, beat, while gradually adding sugar, until the mixture is slightly thickened and reaches 105 degrees on an instant-read or candy thermometer.
  • Immediately remove bowl from the heat and begin beating the mixture with an electric mixer. Continue to beat while gradually adding pieces of butter. Beat until the mixture reaches room temperature and thickens into the consistency of stiff filling - about 10 to 15 minutes. (The buttercream will look ugly and you will think that it won't come together. Keep beating. It will!)
  • Meanwhile, add the six ounces of chocolate and tablespoon of water to the double boiler used for the garnish. Let it all melt, then add the orange extract, zest, Grand Marnier and salt, and stir to blend. Stir in half a cup of the buttercream and beat until chocolate is smooth. Scrape the mixture into the bowl of buttercream and mix well. Refrigerate for 10 to 20 minutes.
  • To assemble the dacquoise, save the best meringue for the top. Put a small amount of buttercream in the center of a dessert plate, or a cardboard circle on a turntable, and place a meringue over it. Spread a generous quarter of the filling over this, making it a little thicker toward the outside.
  • Gently place the second meringue on top, pushing down lightly, and spread another fourth of the filling. Add the final meringue layer and cover the top and sides of the dacquoise with another fourth of the buttercream.
  • Crumble the reserved pieces of meringue and combine them with the sugar-nut mixture. Pat this around the sides of the dacquoise. Arrange the chocolate-dipped orange segments on top like spokes of a wheel and pipe the remaining buttercream through a pastry bag fitted with a star tip, making rosettes on the outside edge. Refrigerate, uncovered, until an hour before serving.

CHOCOLATE-CASHEW DACQUOISE



Chocolate-Cashew Dacquoise image

Another masterpiece from my father-in-law--chocolate buttercream and cashew buttercream sandwiched between layers of crisp meringue and coated with rich chocolate ganache. Yummy!!!!---and very time consuming. Plan on an entire day devoted to this one.

Provided by JamesDeansGirl

Categories     Dessert

Time 6h

Yield 8-10 serving(s)

Number Of Ingredients 21

4 teaspoons unsweetened cocoa powder
1 tablespoon cornstarch
6 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1 cup sugar
4 ounces sweet baking chocolate, chopped
1/4 cup strong hot coffee
1 1/2 cups butter, softened
3/4 cup powdered sugar
3 large egg yolks
1 cup butter, softened
3/4 cup powdered sugar
2 large egg yolks, at room temperature
3/4 teaspoon vanilla extract
1/2 cup unsalted dry-roasted cashews, finely ground
8 ounces sweet baking chocolate, chopped
2/3 cup heavy cream
4 teaspoons butter
3/4 cup unsalted dry-roasted cashews, finely chopped
chocolate curls or mini chocolate chip

Steps:

  • MERINGUE: Preheat oven to 300*F.
  • Line 2 cookie sheets with parchment paper.
  • Trace 2 8" circles on one of the sheets, making sure to leave a 1" space between them.
  • Trace 1 8" circle in the middle of the other sheet of paper; turn papers over.
  • In a small bowl, sift together the cocoa powder and cornstarch; set aside.
  • In a large, grease-free bowl, using an electric mixer on low speed, beat the egg whites until they start to foam.
  • Add the cream of tartar and salt; gradually increase the speed to medium-high and beat until soft peaks start to form.
  • Slowly add the sugar and continue beating 3-5 minutes, or until the whites form glossy, stiff peaks.
  • Fold in the cocoa mixture.
  • Adhere the parchment paper to the cookie sheets by dabbing a bit of meringue under all 4 corners of the paper.
  • Spread the meringue evenly into the 8" circles; bake for 30 minutes.
  • Reduce oven to 200*F and bake 1 hour longer, or until the circles are stiff and dry.
  • Cool on the cookie sheets on wire racks for 30 minutes.
  • Carefully remove the meringues from the paper.
  • MAKE THE CHOCOLATE BUTTERCREAM: Melt the chocolate and coffee together in a saucepan over low heat, stirring often, until smooth.
  • Remove pan from heat; cool 5-10 minutes, or until tepid.
  • In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and sugar together for 5 minutes, or until very light.
  • Beat in the egg yolks and melted chocolate; set aside.
  • MAKE THE CASHEW BUTTERCREAM: In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and powdered sugar together for about 5 minutes, or until very light.
  • Beat in the egg yolks, vanilla, and cashews; set aside.
  • ASSEMBLE THE DACQUOISE: Carefully trim any uneven edges from the meringue layers.
  • Spoon the chocolate buttercream over one layer of meringue, top with another layer, and spread that with the cashew buttercream.
  • Turn the last meringue layer flat-side up and gently press down into the cashew buttercream; spread any remaining buttercreams around the sides to fill up any gaps.
  • Chill for 45 minutes, or until firm.
  • MAKE THE GANANCHE: Place the chocolate in a medium bowl.
  • In a small saucepan, combine the cream and the butter; cook over medium heat until the mixture comes to a gentle boil.
  • Remove pan from heat; pour over the chocolate and stir until completely smooth.
  • Cover the surface of the ganache with plastic wrap and chill for 20-30 minutes, or until it is spreadable.
  • DECORATE THE DACQUOISE: Frost the top and sides of the cake evenly with the ganache; coat the sides with cashews, and top with a few chocolate curls.
  • Serve at room temperature.

Nutrition Facts : Calories 1170.2, Fat 94.2, SaturatedFat 53.8, Cholesterol 315.9, Sodium 639.7, Carbohydrate 82.4, Fiber 3.3, Sugar 70.3, Protein 10.5

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4/5 (8)
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Total Time 1 hr 50 mins
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  • Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form.
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