Hazelnut Mocha Dacquoise Recipes

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.

Steps:

• Line 2 baking sheets with parchment paper.
• Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
• With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
• Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
• Preheat oven to 325 degrees F.
• Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
• Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

Steps:

• 1. Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Using 8 inch round cake pan as a guide, with toothpick, outline 2 circles on foil on each sheet. In food processor with knife blade attached or in blender, blend hazelnuts, cornstarch, and 3/4 cup confectioners sugar until nuts are ground.
• 2. Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stands in stiff, glossy peaks.
• 3. With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry.
• 4. Transfer meringues with foil to wire racks and cool completely. With metal spatula, carefully loosen and remove meringues from foil.
• 5. Prepare chocolate cream: In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy cream, 1 tablespoon confectioners sugar and 1/2 teaspoon vanilla just to soft peaks. With rubber spatula, fold half of whipped cream into slightly warm melted chocolate just until combined. Fold in remaining whipped cream. Reserve 1/4 cup chocolate cream.
• 6. Prepare coffee cream: In cup, dissolve espresso in 2 tablespoons heavy cream. In small bowl, beat remaining heavy cream and 3 tablespoons confectioners sugar until soft peaks form. Add espresso mixture; beat until stiff peaks form.
• 7. On cake stand or plate, place 1 meringue layer; spread with half of the chocolate cream. Top with another meringue layer and half of the coffee cream. Repeat layering, ending with coffee cream. Spoon reserved 1/4 cup chocolate cream on top. Refrigerate dacquoise at least 5 hours, or overnight, for easier cutting. Prepare chocolate curls or strawberry slices just before serving!

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.