Chocolate Almond Dacquoise
A dacquoise is a dessert typically made with a nut meringue and layers of buttercream. My variation uses a dense almond-flavored chocolate mousse.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Cake pan
- Marker
- Mixing bowl
- Stand mixer
- Whisk
- Spatula
- Double boiler
- Microwave
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 cup finely ground almonds (can be white or with skins)
- 3/4 cup Gefen Confectioners’ Sugar
- 1 tablespoon Gefen Unsweetened Cocoa
- 4 large egg whites, at room temperature at least 1 hour, preferably 2 hours
- pinch of salt
- 3 tablespoons sugar
- 1/2 teaspoon Gefen Almond Extract (optional)
- 12 ounces bittersweet chocolate
- 1 teaspoon Gefen Almond Extract (optional)
- 2 large eggs, separated
- 2 tablespoons sugar
- 1/2 cup Kineret Non-Dairy Whipped Topping
- 1/4 cup slivered almonds
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