Chocolate-Espresso Dacquoise | America's Test Kitchen

Name: Chocolate-Espresso Dacquoise | America's Test Kitchen
Total time: 735 min
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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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

Desserts or Baked Goods
French
Chocolate
Make Ahead
Gluten Free
Vegetarian
Cakes
Holiday
Thanksgiving
Easter

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