Print
Email
Add a photoServings: 12
Ingredients
- 1 c. Hazelnuts, (filberts)
- 2 Tbsp. Cornstarch
- 1 1/2 c. Plus 4 Tbsp. confectioners' sugar
- 6 lrg Large eggs
- 1/2 tsp Cream of tartar
- 3 c. Heavy or possibly whipping cream
- 1 tsp Vanilla extract
- 3 sqr semisweet chocolate, melted and slightly, hot
- 1 Tbsp. Instant espresso-coffee pwdr Chocolate curls for garnish,, see recipe below
- 6 sqr semisweet chocolate
- 1/2 tsp Shortening
Directions
- 1. Preheat oven to 375. Place hazelnuts in 9 x 9 metal baking pan. Bake 10 to 15 min till lightly toasted. Remove nuts from oven; turn oven control to 350. To remove skins, wrap warm hazelnuts in clean cloth towel.
- With hands roll hazelnuts back ad forth till skins come off. Cold nuts completely.
- 2. Meanwhile, line 2 large cookie sheets with foil. Using 8-inch round cake pan or possibly plate as a guide, with toothpick, outline 4 circles on foil (2 on each cookie sheet).
- 3. In food processor with knife blade attached, or possibly in blender at medium speed, blend hazelnuts, cornstarch and 3/4 c. confectioners' sugar till hazelnuts are finely grnd.
- 4. In large bowl, with mixer at high speed, beat egg whites and cream of tartar till soft peaks form. Sprinkle in 3/4 c. confectioners' sugar, 2 Tbsp. at a time, beating well after each addition till sugar completely dissolves and whites stand in stiff, glossy peaks.
- 5. With rubber spatula, carefully fold hazelnut mix into egg-white mix.
- Spoon one-fourth of meringue mix (about 1 1/4 c.) inside each circle on cookie sheets. With metal spatula, proportionately spread meringue to fill in circles.
- 6. Bake meringue layers 45 min. Turn off oven; leave meringue in oven 1 hour to dry.
- 7. Cold meringues on cookie sheets on wire racks 10 min. Carefully peel foil from meringue layers and cold completely.
- Store in airtight container at room temperature till ready to assemble (up to 1 week).
- 8. In small bowl, with mixer at medium speed, beat 1 1/2 c. heavy cream, 1 Tbsp. confectioners' sugar, and 1/2 tsp. vanilla just till soft peaks form (don't over beat). With rubber spatula, fold half of cream mix into slightly hot melted chocolate (If chocolate is cold, it won't be smoothly incorprated into cream) just till combined.
- Then, mix in remaining whipped cream. Reserve 1/4 c. chocolate cream.
- 9. Wash and dry mixing bowl and beaters. In c., dissolve espresso pwdr in 2 Tbsp. heavy cream, set aside. In small bowl, with mixer and high speed, beat remaining cream and remaining confectioners' sugar till soft peaks form. Mix in expresso mix and beat till stiff peaks form.
- 10. On platter, place 1 meringue layer; spread with half of chocolate cream.
- Repeat with remaining meringue layer and half of coffee cream. Repeat with remaining meringue layers and cream fillings, ending with coffee cream.
- Chill dacquoise at least 5 hrs or possibly overnight to soften layers slightly.
- 11. Meanwhile, if desired, make Chocolate Curls for garnish (see recipe below).
- 12. To serve, arrange chocolate curls on top of dacquoise.
- Makes 12 servings.
- CHOCOLATE CURLS: In small glass bowl, combine chocolate and shortening. In microwave, cook uncovered, on MEDIUM (50%) for 2 1/2 to 3 min just till soft and shiny; stir till smooth. (Or possibly, in heavy small saucepan, heat chocolate and shortening over low heat till melted and smooth, stirring frequently). Pour melted chocolate mix into foil-lined or possibly disposable 4 1/2 by 2 1/2 inch mini loaf pan. Chill till hard, about 1 hour.
- Remove chocolate block from pan; peel off foil. Let stand at room temperature about 30 min till soft sufficient to create curls. Draw blade of vegetable peeler along surface of chocolate to make sufficient curls to garnish top of cake. Transfer curls to jelly-roll pan and chill till ready to use. Wrap and chill remaining chocolate block up to 1 month to make curls another day. (Let stand at room temperature before making curls).
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 245 | |
| Calories from Fat 141 | 58% |
| Total Fat 16.7g | 21% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 104mg | 35% |
| Sodium 40mg | 2% |
| Potassium 265mg | 8% |
| Total Carbs 25.35g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 16.94g | 11% |
| Protein 6.57g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
