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CHOCOLATE ESPRESSO DACQUOISE

SERVES 10 TO 12

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The components of this recipe can easily be prepared in advance. Use a rimless baking sheet or an overturned rimmed baking sheet to bake the meringue. Instant coffee powder may be substituted for the espresso powder. To skin the hazelnuts, simply place the warm toasted nuts in a clean dish towel and rub gently. Use a high-quality chocolate in this recipe. Click here for information on our recommended brand. See the sidebar that follows the recipe.

 

MERINGUE
¾	cup blanched sliced almonds, toasted
½	cup hazelnuts, toasted and skinned
1	tablespoon cornstarch
⅛	teaspoon salt
1	cup (7 ounces) sugar
4	large egg whites, room temperature
¼	teaspoon cream of tartar

BUTTERCREAM
¾	cup whole milk
4	large egg yolks
⅓	cup (2⅓ ounces) sugar
1½	teaspoons cornstarch
¼	teaspoon salt
2	tablespoons amaretto or water
1½	tablespoons instant espresso powder
16	tablespoons unsalted butter, softened

GANACHE
6	ounces bittersweet chocolate, chopped fine
¾	cup heavy cream
2	teaspoons corn syrup

12	whole hazelnuts, toasted and skinned
1	cup blanched sliced almonds, toasted

 

1. FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and permanent marker, draw 13 by 10½-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

2. Process almonds, hazelnuts, cornstarch, and salt together in food processor until nuts are finely ground, 15 to 20 seconds. Add ½ cup sugar and pulse to combine, 1 to 2 pulses.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar together 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 ½ 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 10½-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1½ hours. Turn off oven and allow meringue to cool in oven for 1½ 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, for up to 2 days.)

4. FOR THE BUTTERCREAM: Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt together 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 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.

5. 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 though mixing.

6. 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.

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. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark top and bottom 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 meringue breaks during cutting, use as middle layers.)

8. Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread ¼ cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.

9. Using offset spatula, spread top surface of remaining meringue rectangle with ½ cup buttercream; place on wire rack with ganache-coated meringues. Invert one ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat 2 more times, spreading meringue with ½ cup buttercream and topping with inverted ganache-coated meringue. When last ganache-coated meringue is in place, spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth sides and top until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.)

10. Warm remaining ganache in heatproof bowl set over saucepan filled with 1 inch of. 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).

11. Garnish top of cake with toasted whole hazelnuts. Holding cake with 1 hand, gently press sliced almonds onto sides with other hand. Chill for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices and serve. For best results, slice with sharp knife that has been dipped in hot water and wiped dry before each slice.