Chocolate-Espresso Dacquoise(ATK)

May 09, 2023May 9, 20230 5
Decadent Chocolate-Espresso Dacquoise Recipe
in Dessert

Prep

1 hour

Cook

30 min

Ready In

3 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup sliced almonds , blanched-toasted
1/2 cup hazelnuts , toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup sugar
4 large egg whites , room temperature
1/4 teaspoon cream of tartar
3/4 cup whole milk
4 large egg yolks
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons Amaretto or 2 tablespoons water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter , softened
6 ounces bittersweet chocolate , chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 hazelnuts , toasted and skinned
1 cup sliced almonds , blanched-toasted

Nutrision Information

Servings Per Recipe
12
Calories
640
Sugar
30g
Fat
50g
The Chocolate-Espresso Dacquoise is a French dessert that features layers of nutty dacquoise meringue, silky buttercream, and intense espresso-chocolate ganache. The dessert is beautifully presented with toasted hazelnuts and sliced almonds, making it a favorite of pastry chefs and home cooks alike. The Chocolate-Espresso Dacquoise is a time-consuming dessert to make, but it is well worth the effort for the stunning result. It is perfect for a special occasion, dinner party, or a decadent treat anytime.

Instructions

1.Preheat oven to 325°F (160°C).
2.Line two baking sheets with parchment paper.
3.In the bowl of a food processor, pulse the almonds, hazelnuts, cornstarch, and salt until very finely ground, making sure not to turn the nuts into a paste.
4.Combine half of the sugar and egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-low speed until just combined, about 30 seconds.
5.Add cream of tartar, increase mixer speed to medium-high, and beat until soft peaks form, about 1 minute.
6.Gradually add remaining sugar and continue to beat until stiff peaks form, about 1 minute longer.
7.Remove bowl from mixer and fold in nut mixture in two additions.
8.Divide mixture between prepared baking sheets and spread into 8-inch circles.
9.Bake until golden brown and crisp, about 25-30 minutes, rotating pans halfway through baking.
10.Let cool completely on baking sheets on a wire rack.
11.Meanwhile, whisk milk and yolks together in a clean medium saucepan until well combined, then whisk in sugar, cornstarch, and salt.
12.Cook over medium heat, whisking constantly, until mixture comes to a simmer, about 5 minutes.
13.Reduce heat to medium-low and continue to cook, whisking constantly, until mixture thickens to pudding consistency, about 3 minutes longer.
14.Off heat, whisk in Amaretto or water and espresso powder, then strain mixture through a fine-mesh strainer into a medium bowl.
15.Let cool to room temperature, whisking occasionally, about 30 minutes.
16.In the bowl of a stand mixer fitted with a whisk attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes.
17.Reduce speed to low and gradually add cooled milk mixture, beating after each addition until smooth.
18.Increase speed to medium-high and beat until fluffy and lightened in color, about 5 minutes.
19.Attach a serrated knife to a stand mixer fitted with a whisk attachment and beat cream, corn syrup, and a pinch of salt on medium speed until frothy, about 1 minute.
20.Increase speed to high and continue to beat until stiff peaks form, about 1 minute longer.
21.Fold cooled whipped cream into the buttercream in two additions, until well combined and fluffy.
22.Place one of the dacquoise rounds on a cake plate and spread half of buttercream evenly over it using a metal offset spatula.
23.Top with the second dacquoise round and spread remaining buttercream evenly over the top and sides of the cake.
24.Place 12 whole toasted hazelnuts around the perimeter of the cake and sprinkle sliced almonds evenly over the top.
25.Chill cake until buttercream is set, about 2 hours.
26.Serve Dacquoise chilled or at room temperature.

PROS

The Chocolate-Espresso Dacquoise is a rich and decadent dessert that is perfect for special occasions or holiday dinners.

It is a showstopping dessert that will impress your guests and satisfy any chocolate lover.

CONS

The Chocolate-Espresso Dacquoise is a high-calorie dessert that is not suitable for people on a low-fat or low-calorie diet.

It is also time-consuming to make, so plan ahead for its preparation.

HEALTH & BENEFITS

The Chocolate-Espresso Dacquoise contains almonds and hazelnuts, which are high in healthy fats, fiber, and antioxidants.
The dessert also contains dark chocolate, which has been linked to improved heart health and brain function.
However, it should be consumed in moderation due to its high-calorie content.

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