Chocolate Cashew Dacquoise Recipes

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.

Steps:

• Prepare pie crust for one-crust filled pie using 9-inch pie pan.
• Heat oven to 325 F.
• In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
• Reserve 2 tablespoons chocolate chips for topping.
• Stir in remaining chocolate chips and cashew halves.
• Spread evenly in crust-lined pan.
• Bake at 325 F.
• for 45 to 55 minutes or until pie is deep golden brown and filling is set.
• Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
• Cool 2 hours or until completely cooled.
• eanwhile, line cookie sheet with waxed paper.
• In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
• Dip each whole cashew in chocolate.
• Place on lined cookie sheet.
• Refrigerate 15 to 20 minutes or until chocolate is set.
• Garnish pie with whipped cream and chocolate-dipped cashews.
• Store in refrigerator.
• To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.