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Add a photoServings: 12
Ingredients
- 3/4 c. grnd almonds
- 1/4 c. unsweetened cocoa pwdr
- 1 c. powdered sugar
- 2/3 c. superfine sugar
- 6 x egg whites room temperature
- 1/4 tsp cream of tartar
- 4 ounce bittersweet chocolate roughly minced
- 1/2 c. whipping cream scalded
- 1 1/2 Tbsp. rum
- 1/2 c. whipping cream cool
- 1 c. granulated sugar
- 1/3 c. water
- 6 x egg yolks room temperature
- 1 c. unsalted butter room temperature
- 3 Tbsp. instant coffee pwdr
- 2 Tbsp. warm brewed coffee
- 1 c. whipping cream cool
- 3 Tbsp. powdered sugar
- 1 Tbsp. instant coffee pwdr
- 2 Tbsp. rum
- 1/2 c. toasted sliced almonds for garnish
Directions
- For the Meringues: Heat the oven to 250 degrees. Line each of 3 baking sheets with parchment paper. Trace an 8-inch circle on the center of each. Set aside.
- Using repeated pulses, process the almonds and cocoa in a food processor to mix thoroughly. Mix the powdered sugar and superfine sugar in a bowl; set aside.
- Beat the egg whites in a mixing bowl at medium speed till foamy, 1 minute. Add in the cream of tartar and then the sugars, 1 Tbsp. at a time, till the meringue is shiny and thick, 6 to 7 min. Gently mix in the almond mix. Carefully spoon the meringue into a pastry bag fitted with a plain 1/2-inch tip.
- Pipe the meringue in a spiral to completely fill each of the 3 circles. If any meringue is left, change the pastry bag to a star tip and pipe small stars onto the baking sheets between the circles. They'll be used later for decorating the dacquoise; set aside.
- Bake the meringues till they are dry but not browned, 1 hour. Turn off the oven and let the meringues stand in the oven overnight. The meringues can be prepared 2 to 3 days ahead; wrap and store in a dry place.
- For the Ganache: Heat the chocolate in the top of a double boiler set over simmering water. Remove the pan from the water; stir in the cream. Whisk till smooth, then blend in the rum. Chill, covered, till hard but not hardened, 1 hour. Remove the ganache to a large mixer bowl and beat till the consistency of frosting, 2 to 3 min. Beat the cool cream till it forms soft peaks, 4 to 5 min. Stir about 1/4 of the whipped cream into the ganache to lighten, then mix in the remaining cream. Chill at least 1 hour, covered, till ready to use.
- For the Buttercream: Combine the sugar and water in a heavy saucepan and heat to boiling. Cook, without stirring, till the mix reaches 250 degrees on a candy thermometer. Meanwhile, beat the yolks till thick. Pour in the sugar syrup in a thin stream, beating constantly till the mix cools, about 10 min. Beat in the butter, 1 Tbsp. at a time. Dissolve the instant coffee in the brewed coffee; beat into the buttercream. Chill, covered, till hard but spreadable, about 1 hour.
- For the Whipped Cream: Beat the cream till it starts to hold peaks. Beat in the sugar, instant coffee and rum. Continue beating till stiff, 4 to 5 min. Chill 20 min.
- For Assembly: Place one meringue layer on a platter and spread with a thin layer of buttercream. Cover with ganache, smoothing in an even layer. Top with a second meringue layer and spread with whipped cream. Top with the last meringue layer. Spread the side and top of the dacquoise with the remaining buttercream. Using a pastry bag, pipe any remaining buttercream in a pattern over the top. Sprinkle the top with the almonds and decorate the side with meringue stars. Chill 1 hour.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 428 | |
| Calories from Fat 259 | 61% |
| Total Fat 29.83g | 37% |
| Saturated Fat 17.53g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 13mg | 1% |
| Potassium 142mg | 4% |
| Total Carbs 40.54g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 35.2g | 23% |
| Protein 2.97g | 5% |
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