CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
- Place a layer of chocolate meringue on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over meringue. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
- Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.
HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
MOCHA POTS DE CRèME
A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 mocha pots de crème
Number Of Ingredients 8
Steps:
- Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.
More about "mocha cream dacquoise recipes"
10 BEST DACQUOISE RECIPES | YUMMLY
From yummly.com
HAZELNUT ALMOND MOCHA DACQUOISE MERINGUE CAKE
From craftybaking.com
HAZELNUT DACQUOISE WITH SWISS MERINGUE MOCHA …
From fae-magazine.com
30 TOTALLY INDULGENT MOCHA DESSERT RECIPES | TASTE OF …
From tasteofhome.com
DACQUOISE WITH MOCHA SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 252 per serving
- Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.
- Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.
- To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.
MOCHA DACQUOISE CAKE | SAVEUR
From saveur.com
- Preheat the oven to 250°. Make the meringue: In a stand mixer on high speed, beat the egg whites until very stiff peaks form, 2-3 minutes.
- Meanwhile, in a food processor, pulse the almond flour, sugar, and cornstarch until the mixture reaches a fine, sandy consistency. Transfer to a large bowl.
- Trace out three 10 inch circles on parchment paper as a guide. Set them on 1-2 large baking sheets lined with silicone mats.
- Using a rubber spatula and working in three batches, fold the egg whites into the almond mixture until thoroughly combined. Scoop the mixture evenly onto the traced circles and, using an offset spatula, spread the meringue evenly to fill the circles (they will be about 1⁄4 inch high each).
- Bake, rotating the pans fully every 10 minutes, until an even golden brown is achieved, about 2 hours and 20 minutes (though time will vary with consistency and humidity).
- Remove and let cool slightly. The shells will have a tendency to stick; work slowly and carefully to remove parchment from them (the rounds will be very fragile).
- Make the buttercream: In a high-sided saucepan over medium heat, add the coffee and sugar. Set a candy or deep-fat thermometer into the pan and heat until the mixture registers 265°.
- Meanwhile, in the clean bowl of a stand mixer, whisk the egg yolks until the volume has tripled and the color has lightened significantly, about 8 minutes.
- Once the syrup has reached temperature, remove and slowly pour the mixture into the yolks, whisking on medium-low speed. Continue to run the mixer for 20-30 minutes, letting the mixture cool completely.
- Place one meringue round on a cake platter. Using an offset spatula, spread all of the buttercream evenly over the meringue within ½ inch of the edge. Carefully place the second shell on top, applying very slight pressure, then chill.
MOCHA, HAZELNUT DACQUOISE & MARSALA CREAM - TEMPTATION FOR …
From temptationforfood.com
MOCHA ALMOND DACQUOISE - PASTRY AT HOME
From pastryathome.com
MOCHA DACQUOISE CAKE RECIPE | RECIPE | DACQUOISE, DACQUOISE …
From pinterest.com
CHOCOLATE MOCHA DACQUOISE TERRINE | FOOD TO LOVE
From foodtolove.co.nz
MOCHA DACQUOISE CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
GLUTEN FREE DAIRY FREE MOCHA DACQUOISE RECIPE
From glutenfreeandmore.com
MOCHA DACQUOISE CAKE - COCO CAKE LAND
From cococakeland.com
HAZELNUT ALMOND MOCHA DACQUOISE MERINGUE CAKE
From craftybaking.com
MOCHA & HAZELNUT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST MOCHA WHIPPED CREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
HAZELNUT DACQUOISE RECIPE - EASY RECIPES
From recipegoulash.cc
THE COOKBOOK CHALLENGE: WEEK 10 COOL RECIPE – CHOCOLATE …
From myfoodtrail.com
HAZELNUT-MOCHA DACQUOISE – RECIPES NETWORK
From recipenet.org
DACQUOISE WITH MOCHA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MOCHA DACQUOISE CAKE - BIGOVEN.COM
From bigoven.com
MOCHA HAZELNUT DACQUOISE (RECIPE) - CANADIAN FAIR TRADE NETWORK
From cftn.ca
MOCHA DACQUOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HAZELNUT-MOCHA DACQUOISE - GLUTEN FREE RECIPES
From fooddiez.com
DACQUOISE WITH MOCHA SAUCE RECIPE | RECIPE | CREAM FILLING RECIPE ...
From pinterest.com
CHOCOLATE MOCHA DACQUOISE TERRINE - 9KITCHEN
From kitchen.nine.com.au
MOCHA DACQUOISE CAKE AND THE WINNERS OF THE GIVEAWAY
From apuginthekitchen.com
BEST EVER MOCHA FROSTING - CRAZY FOR CRUST
From crazyforcrust.com
MOCHA DACQUOISE CAKE RECIPE | SAVEUR - MASTERCOOK
From mastercook.com
BEST MOCHA CREAMS WITH MOCHA PINWHEELS RECIPES - FOOD …
From foodnetwork.ca
MOCHA DACQUOISE CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
DACQUOISE RECIPE MARTHA STEWART | DEPORECIPE.CO
From deporecipe.co
MOCHA DACQUOISE CAKE - COOK SMART VIDEOS
From cooksmart.com
DACQUOISE RECIPE EPICURIOUS | DEPORECIPE.CO
From deporecipe.co
MOCHA WHIPPED CREAM - COOKING WITH CARLEE
From cookingwithcarlee.com
CHOCOLATE MOCHA DACQUOISE TERRINE | RECIPE | DACQUOISE, MOCHA …
From pinterest.com.au
MOCHA CREAM DACQUOISE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love