Chocolate-cashew Dacquoise

Total Time: 6 hrs Preparation Time: 4 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 teaspoons unsweetened cocoa powder
• 1 tablespoon cornstarch
• 6 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1 cup sugar
• 4 ounces sweet baking chocolate, chopped
• 1/4 cup strong hot coffee
• 1 1/2 cups butter, softened
• 3/4 cup powdered sugar
• 3 large egg yolks
• 1 cup butter, softened
• 3/4 cup powdered sugar
• 2 large egg yolks, at room temperature
• 3/4 teaspoon vanilla extract
• 1/2 cup unsalted dry-roasted cashews, finely ground
• 8 ounces sweet baking chocolate, chopped
• 2/3 cup heavy cream
• 4 teaspoons butter
• 3/4 cup unsalted dry-roasted cashews, finely chopped
• chocolate curls or mini chocolate chip

Recipe

• 1 meringue: preheat oven to 300*f.
• 2 line 2 cookie sheets with parchment paper.
• 3 trace 2 8" circles on one of the sheets, making sure to leave a 1" space between them.
• 4 trace 1 8" circle in the middle of the other sheet of paper; turn papers over.
• 5 in a small bowl, sift together the cocoa powder and cornstarch; set aside.
• 6 in a large, grease-free bowl, using an electric mixer on low speed, beat the egg whites until they start to foam.
• 7 add the cream of tartar and salt; gradually increase the speed to medium-high and beat until soft peaks start to form.
• 8 slowly add the sugar and continue beating 3-5 minutes, or until the whites form glossy, stiff peaks.
• 9 fold in the cocoa mixture.
• 10 adhere the parchment paper to the cookie sheets by dabbing a bit of meringue under all 4 corners of the paper.
• 11 spread the meringue evenly into the 8" circles; bake for 30 minutes.
• 12 reduce oven to 200*f and bake 1 hour longer, or until the circles are stiff and dry.
• 13 cool on the cookie sheets on wire racks for 30 minutes.
• 14 carefully remove the meringues from the paper.
• 15 make the chocolate buttercream: melt the chocolate and coffee together in a saucepan over low heat, stirring often, until smooth.
• 16 remove pan from heat; cool 5-10 minutes, or until tepid.
• 17 in a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and sugar together for 5 minutes, or until very light.
• 18 beat in the egg yolks and melted chocolate; set aside.
• 19 make the cashew buttercream: in a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and powdered sugar together for about 5 minutes, or until very light.
• 20 beat in the egg yolks, vanilla, and cashews; set aside.
• 21 assemble the dacquoise: carefully trim any uneven edges from the meringue layers.
• 22 spoon the chocolate buttercream over one layer of meringue, top with another layer, and spread that with the cashew buttercream.
• 23 turn the last meringue layer flat-side up and gently press down into the cashew buttercream; spread any remaining buttercreams around the sides to fill up any gaps.
• 24 chill for 45 minutes, or until firm.
• 25 make the gananche: place the chocolate in a medium bowl.
• 26 in a small saucepan, combine the cream and the butter; cook over medium heat until the mixture comes to a gentle boil.
• 27 remove pan from heat; pour over the chocolate and stir until completely smooth.
• 28 cover the surface of the ganache with plastic wrap and chill for 20-30 minutes, or until it is spreadable.
• 29 decorate the dacquoise: frost the top and sides of the cake evenly with the ganache; coat the sides with cashews, and top with a few chocolate curls.
• 30 serve at room temperature.