Decadent Chocolate Espresso Hazelnut Dacquoise
This sophisticated and indulgent French dessert layers crispy nutty meringue, rich coffee-infused buttercream, and smooth chocolate ganache for a truly memorable experience. The Decadent Chocolate Espresso Hazelnut Dacquoise requires some time and technique, but the resulting elegant cake is well worth the effort. An ideal make-ahead dessert, it dazzles at any dinner party or special occasion with its harmonious blend of flavors and textures. This recipe recommends using top-quality bittersweet chocolate and allows for the option to use either Amaretto or water, depending on your preference. It's a delicious crescendo to any meal, refined yet satisfying.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
sliced almonds, blanched-toasted
3/4 cup
hazelnuts, toasted and skinned
1/2 cup
cornstarch
1 tablespoon
salt
1/8 teaspoon
sugar
1 cup (divided)
egg whites
4 large (room temperature)
cream of tartar
1/4 teaspoon
whole milk
3/4 cup
egg yolks
4 large
sugar
1/3 cup
cornstarch
1 1/2 teaspoons
salt
1/4 teaspoon
Amaretto or water
2 tablespoons
instant espresso powder
1 1/2 tablespoons
unsalted butter
16 tablespoons (softened)
bittersweet chocolate
6 ounces (chopped fine)
heavy cream
3/4 cup
corn syrup
2 teaspoons
hazelnuts, toasted and skinned
12
sliced almonds, blanched-toasted
1 cup
Instructions
1
Preheat the oven to 250°F (120°C) and position the rack in the middle. Draw a 13 x 10 1/2-inch rectangle on parchment paper. Grease a baking sheet, attach the parchment with the drawing side down.
2
Pulse the almonds, hazelnuts, cornstarch, and salt in a food processor until finely ground. Add 1/2 cup of sugar and pulse again to combine.
3
In a stand mixer, whip the egg whites and cream of tartar until foamy, then slowly add remaining sugar, whipping until stiff peaks form. Gently fold in the nut mixture in two batches.
4
Spread the meringue onto the parchment, following the drawn rectangle. Mist with water and bake for 1 1/2 hours. Turn off the oven, and cool the meringue in the oven for an additional 1 1/2 hours. Leave at room temperature for 10 minutes before using.
5
For the buttercream: Heat milk in a saucepan until simmering. Whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Gradually temper the yolk mixture with the milk, constantly whisking. Return the mixture to the saucepan and cook until thick, then refrigerate until set.
6
Mix Amaretto with espresso powder. Beat softened butter in a stand mixer until light, adding the pastry cream in parts. Incorporate the Amaretto mixture, beating until the buttercream is fluffy.
7
For the ganache: Place chopped chocolate in a bowl. Heat the cream and corn syrup, pour over the chocolate, and stir until smooth. Let it cool slightly.
8
Invert and peel the parchment off the cooled meringue. Trim to a 12 x 10-inch rectangle and cut into four 10 x 3-inch rectangles.
9
Coat 3 meringue rectangles with a thin layer of ganache, then refrigerate. Apply buttercream to the remaining meringue and layer with ganached rectangles, alternating with buttercream. Chill the assembled cake.
10
Warm the rest of the ganache, then pour and spread over the chilled cake. Cover the sides using a spatula. Garnish with hazelnuts and press almonds onto the sides.
11
Chill the cake for at least 3 hours before serving. Slice with a sharp knife, warmed and dried between cuts.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Espresso Hazelnut Dacquoise?
It is a sophisticated French layered dessert consisting of crispy nut-based meringue, coffee-infused buttercream, and rich chocolate ganache.
Is this recipe suitable for beginners?
While it requires some time and specific techniques like tempering yolks and whipping meringue, the detailed instructions make it achievable for intermediate bakers.
Can I make this dessert in advance?
Yes, it is an ideal make-ahead dessert that benefits from chilling for at least 3 hours before serving.
What is the purpose of the cornstarch in the meringue?
Cornstarch helps stabilize the egg whites and contributes to the desired crispy yet light texture of the dacquoise layers.
Can I substitute the Amaretto in the buttercream?
Yes, you can use an equal amount of water if you prefer to avoid alcohol while still dissolving the espresso powder.
What type of chocolate is recommended for the ganache?
The recipe recommends using top-quality bittersweet chocolate for a rich, balanced flavor.
How do I ensure the meringue doesn't crack?
Cooling the meringue inside the oven for 1.5 hours after baking helps it dry out evenly and prevents temperature shock.
What temperature should the egg whites be when starting?
Egg whites should be at room temperature to ensure they reach their maximum volume when whipped.
How do I skin the hazelnuts?
Toast them in the oven and then rub them together in a clean kitchen towel while still warm to loosen and remove the skins.
What size should the final meringue layers be?
The large baked rectangle should be trimmed to 12 x 10 inches and then cut into four 10 x 3-inch rectangles.
Why is the meringue misted with water before baking?
Misting with water helps create a slightly crackled, crisp surface on the meringue.
How do I get clean slices when serving?
Use a sharp knife that has been warmed in hot water and dried between every cut.
Can I use a hand mixer instead of a stand mixer?
Yes, though it may take longer to reach stiff peaks for the meringue and the desired fluffiness for the buttercream.
What is tempering egg yolks?
It is the process of slowly adding hot milk to the yolk mixture to raise its temperature gradually without scrambling the eggs.
How long does the meringue take to bake?
The meringue bakes for 1.5 hours at 250°F (120°C).
Why do I need to pulse the nuts with cornstarch?
Pulsing them together in a food processor ensures the nuts are finely ground without turning into nut butter.
What is the role of cream of tartar?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold their shape and volume.
How do I store leftovers?
Leftovers should be kept in the refrigerator to maintain the integrity of the buttercream and ganache layers.
What is the total chilling time required?
The cake requires at least 3 hours of chilling after assembly before it is ready to be sliced and served.
Can I use different nuts?
While almond and hazelnut are traditional, you can experiment with other nuts like pecans or walnuts if desired.
Why must the butter be softened for the buttercream?
Softened butter incorporates smoothly with the pastry cream to create a light, fluffy, and lump-free texture.
What prevents the ganache from being too hard?
The addition of heavy cream and corn syrup ensures the ganache remains smooth and spreadable.
How do I know the meringue is done?
It should be firm to the touch and easily peel away from the parchment paper after the cooling process.
What is the best way to apply the ganache?
Apply a thin layer to three of the meringue rectangles first, then use the remaining warmed ganache to cover the entire assembled cake.
Is this recipe gluten-free?
As written using cornstarch instead of flour, the recipe is naturally gluten-free, but always check your specific ingredient labels.
Can I substitute instant espresso powder?
Instant coffee granules can be used, though espresso powder provides a more intense coffee flavor.
What does 'stiff peaks' mean?
It refers to egg whites that stand straight up when the whisk is lifted, without the tips drooping over.
Why do I need to grease the baking sheet under the parchment?
This helps the parchment paper stay perfectly flat and secure while you spread the meringue.
How many servings does this recipe provide?
A 10 x 3-inch rectangular cake typically provides 8 to 10 rich slices.
What should I do if my pastry cream is lumpy?
You can pass the finished pastry cream through a fine-mesh sieve before refrigerating to ensure a perfectly smooth buttercream.