Chocolate-Espresso Dacquoise | America's Test Kitchen
This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.
Keywords
- French
- Desserts or Baked Goods
- Chocolate
- Holiday
- Vegetarian
- Easter
- Make Ahead
- Gluten Free
- Cakes
- Thanksgiving
Ingredients
- 3/4 cup blanched sliced almonds , toasted
- 1/2 cup hazelnuts , toasted and skinned
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup (7 ounces/198 grams) sugar
- 4 large egg whites , room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup whole milk
- 4 large egg yolks
- 1/3 cup (2 1/3 ounces/66 grams) sugar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons amaretto or water
- 1 1/2 tablespoons instant espresso powder
- 16 tablespoons unsalted butter , softened
- 6 ounces (170 grams) bittersweet chocolate , chopped fine
- 3/4 cup heavy cream
- 2 teaspoons corn syrup
- 12 whole hazelnuts , toasted and skinned
- 1 cup blanched sliced almonds , toasted
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