Cocoa Nib Chocolate And Citrus Dacquoise Recipes

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

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:

• Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
• Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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.