Name: Chocolate-Coffee Dacquoise
Prep time: 40 min
Cook time: 40 min
Yield: 16
Ingredients: Ground almonds - ⅔ cup; Ground hazelnuts - ⅓ cup; Castor sugar or superfine sugar, divided - 1 cup; Cornstarch - 1 tablespoon; Salt - ¼ teaspoon; Egg whites, at room temperature - 4 large; Cream of tartar - 1 pinch; Egg yolks - 4 large; Confectioners' sugar - ½ cup; Cornstarch - 1 tablespoon; Salt - ¼ teaspoon; Whole milk - ¾ cup; Instant coffee granules - 1 ½ tablespoons; Hot water - 2 tablespoons; Unsalted butter, softened - 1 cup; Bittersweet chocolate, chopped - 6 ounces; Heavy cream - 6 fluid ounces; Light corn syrup - 2 teaspoons; Hazelnuts - 20

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Coffee Dacquoise

1. Ground almonds - ⅔ cup

2. Ground hazelnuts - ⅓ cup

3. Castor sugar or superfine sugar, divided - 1 cup

4. Cornstarch - 1 tablespoon

5. Salt - ¼ teaspoon

6. Egg whites, at room temperature - 4 large

7. Cream of tartar - 1 pinch

8. Egg yolks - 4 large

9. Confectioners' sugar - ½ cup

10. Cornstarch - 1 tablespoon

11. Salt - ¼ teaspoon

12. Whole milk - ¾ cup

13. Instant coffee granules - 1 ½ tablespoons

14. Hot water - 2 tablespoons

15. Unsalted butter, softened - 1 cup

16. Bittersweet chocolate, chopped - 6 ounces

17. Heavy cream - 6 fluid ounces

18. Light corn syrup - 2 teaspoons

19. Hazelnuts - 20

How to cook deliciously - Chocolate-Coffee Dacquoise

1. Stage

Preheat the oven to 250 degrees F (120 degrees C).

2. Stage

Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.

3. Stage

Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.

4. Stage

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.

5. Stage

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.

6. Stage

Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.

7. Stage

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.

8. Stage

Dissolve instant coffee in hot water.

9. Stage

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.

10. Stage

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.

11. Stage

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.

12. Stage

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.

13. Stage

Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.