Chocolate Dacquoise Recipes

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.

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.

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

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.

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.

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.

Steps:

• For Meringues:
• Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
• Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
• Chocolate chiffon cake:
• Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
• Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For mascarpone whipped cream:
• Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
• For glaze:
• Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
• Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
• Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
• Cut cold cake into wedges. Serve with blood orange segments.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
• ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

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.