La Côte Basque's Dacquoise
Layers of hazelnut-almond meringues, spread thick with coffee buttercream and chocolate ganache form this classic airy, decadent torte.
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.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Candy thermometer
- Stand mixer
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Offset spatula
- Cutting board
- Chef's knife
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 2 cups powdered sugar
- 1 1⁄3 cups finely ground hazelnuts
- 1 1⁄4 cups finely ground almonds
- 9 egg whites, at room temperature
- 1⁄2 cup granulated sugar
- 1 cup heavy cream
- 3 oz. milk chocolate, chopped
- 5 oz. bittersweet chocolate, chopped
- 2 cups granulated sugar
- 5 egg whites, at room temperature
- 1 lb. unsalted butter, cut into pieces and softened
- 3 tbsp. coffe extract
- 2 cups slices almonds, toasted
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