Another masterpiece from my father-in-law--chocolate buttercream and cashew buttercream sandwiched between layers of crisp meringue and coated with rich chocolate ganache. Yummy!!!!---and very time consuming. Plan on an entire day devoted to this one.
Provided by JamesDeansGirl
Categories Dessert
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1170.2, Fat 94.2, SaturatedFat 53.8, Cholesterol 315.9, Sodium 639.7, Carbohydrate 82.4, Fiber 3.3, Sugar 70.3, Protein 10.5
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ha ha
[email protected]This dacquoise was a bit too sweet for my taste. I think I would try making this recipe again with less sugar.
Ruhollah Kazim
[email protected]This was my first time making a dacquoise and it turned out great! The dacquoise layers were a little tricky to make, but they were worth the effort. The chocolate mousse and ganache were also very easy to make. Overall, I'm very happy with how this
EW'R_SIMUL_6
[email protected]This dacquoise was delicious! The chocolate mousse and ganache were rich and decadent, and the cashew dacquoise layers added a nice crunch. I would definitely make this again.
Kacha Badam
[email protected]The dacquoise layers were a bit dry, but the chocolate mousse and ganache were very good. I think I would try making this recipe again with a different type of dacquoise layer.
Richard Kibirige
[email protected]This dacquoise was amazing! The chocolate mousse and ganache were so rich and decadent, and the cashew dacquoise layers added a nice crunch. I would definitely make this again for a special occasion.
Jamie Keith
[email protected]This dacquoise was a bit too sweet for my taste. The chocolate mousse and ganache were very rich, and the cashew dacquoise layers were a bit too sugary. I think I would try making this recipe again with less sugar.
Safari Bangz
[email protected]This was my first time making a dacquoise and it turned out great! The dacquoise layers were a little tricky to make, but they were worth the effort. The chocolate mousse and ganache were also very easy to make. Overall, I'm very happy with how this
Mand Star
[email protected]I made this dacquoise for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had. The dacquoise layers were light and fluffy, and the chocolate mousse and ganache were rich and decadent. I would definitely make th
Grim Tarski
[email protected]This dacquoise was delicious! The chocolate mousse and ganache were rich and decadent, and the cashew dacquoise layers added a nice crunch. I would definitely make this again for a special occasion.
WAKZY
[email protected]I'm not a big fan of chocolate, but I loved this dacquoise! The cashew dacquoise layers were light and airy, and the chocolate mousse and ganache were not too sweet. I would definitely make this again.
Jacob Ogwalo
[email protected]This dacquoise was a bit more challenging to make than I expected, but it was worth the effort. The dacquoise layers were a bit delicate, but they held up well in the final cake. The chocolate mousse and ganache were also very good. Overall, I'm happ
John Churu
[email protected]I love chocolate and cashews, so I knew I had to try this recipe. The dacquoise layers were a bit time-consuming to make, but they were so worth it. The chocolate mousse and ganache were also very easy to make. The final product was a beautiful and d
Tania Aktar
[email protected]This was my first time making a dacquoise and it turned out great! I followed the recipe exactly and it was easy to follow. The dacquoise layers were a little tricky to make, but they were worth the effort. The chocolate mousse and ganache were also
Malik Mudasir
[email protected]I made this dacquoise for a special occasion and it was a huge hit! Everyone loved it. The dacquoise layers were light and airy, and the chocolate mousse and ganache were rich and decadent. I will definitely be making this again.
Ahmad Awad
[email protected]This chocolate cashew dacquoise was an absolute delight! The combination of flavors and textures was heavenly. The delicate cashew dacquoise layers were the perfect complement to the rich chocolate mousse and ganache. I highly recommend this recipe t