Cocoa Nib, Chocolate, and Citrus Dacquoise

Name: Cocoa Nib, Chocolate, and Citrus Dacquoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 0 teaspoons baking powder; 0 teaspoons baking soda; 170 grams bittersweet chocolate, chopped; 1 gm Blood orange se ents (for garnish); 79 milliliters canola oil or other vegetable oil; 0 teaspoons coarse kosher salt; 71 grams 3/4 cup cocoa nibs* (about , finely ground in spice mill or small coffee grinder; 2 Tbsps light corn syrup; 1 Tbsp cornstarch; 0 teaspoons cream of tartar; 177 milliliters egg whites (about 6 large); 2 larges eggs, separated; 177 milliliters heavy whipping cream; 227 grams mascarpone cheese; 59 milliliters powdered sugar; 118 milliliters sugar, divided; 3 Tbsps unsalted butter, room temperature; 3 Tbsps unsweetened cocoa powder; 2 teaspoons vanilla extract; 3 Tbsps water

Cocoa Nib, Chocolate, and Citrus Dacquoise might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains roughly 6g of protein, 29g of fat, and a total of 386 calories. A mixture of bittersweet chocolate, canolan oil, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 300°F. Linebottoms of two 9-inch-diameter cake panswith 1 1/2-inch-high sides with parchmentpaper; spray parchment with nonstickspray. Sift powdered sugar and cornstarchinto medium bowl; whisk in ground cocoanibs and 1/2 teaspoon coarse salt. Beat eggwhites and cream of tartar in large bowluntil thick and foamy.

Ingredients you will need

Cream Of Tartar

Powdered Sugar

Coarse Salt

Egg Whites

Equipment you will use

Whisk

Bowl

Oven

Adding 1 tablespoonsugar at a time, beat until stiff but not dry.Fold in cocoa nib mixture. Divide meringuebetween prepared pans, spreading evenly.

Ingredients you will need

Cocoa Powder

Bake meringues 1 hour. Turn off heat.Keeping oven door closed, leave meringuesin oven overnight to dry (meringues willdeflate slightly).

Equipment you will use

Oven

Preheat oven to 325&Deg;F. Line bottom of 9-inch-diametercake pan with 2-inch-high sideswith parchment paper; spray parchmentwith nonstick spray.

Equipment you will use

Baking Paper

Oven

Frying Pan

Combine 1/4 cup sugarand next 5 ingredients in medium bowl;whisk to blend.

Equipment you will use

Whisk

Bowl

Whisk 1/3 cup oil, egg yolks, and 2tablespoons water in large bowl to blend.Stir in dry ingredients. Beat egg whitesin another medium bowl until soft peaksform. Gradually add remaining 1/4 cupsugar, beating until stiff but not dry. Foldwhites into yolk mixture.

Ingredients you will need

Egg Yolk

Water

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Transfer batterto prepared pan.

Equipment you will use

Frying Pan

Bake cake until tester inserted intocenter comes out clean, about 25 minutes.Cool in pan 15 minutes. Turn cake out ontorack; peel off parchment. Cool completely.DO AHEAD: Can be made 1 day ahead. Wrapin foil; store at room temperature.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Combine all ingredients in large bowl. Beatjust until mixture holds soft peaks (do notoverbeat or mixture will curdle). Cover andchill at least 1 hour and up to 2 hours.

Equipment you will use

Bowl

Place chocolate in largemicrowave-safe bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Combine heavywhipping cream, 3 tablespoons water,unsweetened cocoa powder, and lightcorn syrup in heavy medium saucepan.

Ingredients you will need

Unsweetened Cocoa Powder

Cream

Syrup

Water

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Sauce Pan

Whisk over medium heat until blended andjust beginning to boil.

Equipment you will use

Whisk

Pour mixture overchopped chocolate; let stand 1 minute,then stir until smooth.

Ingredients you will need

Chocolate

Whisk in butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Letglaze stand until thick enough to spread,15 to 20 minutes.

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Spread

Place 1 meringue on platter, flat sidedown; spread 1/2 cup glaze over. Refrigerateuntil chocolate is firmly set, about 30minutes.

Ingredients you will need

Chocolate

Glaze

Spread half of mascarpone cream(about 1 1/2 cups) over chilled chocolate.Refrigerate 10 minutes.

Ingredients you will need

Mascarpone

Chocolate

Spread

Cream

Place cake layeron work surface; spread with 1/2 cupmarmalade, then remaining mascarponecream. Carefully place cake layer atopmeringue on platter. Top assembled cakewith second meringue, flat side up.

Ingredients you will need

Spread

Spread1/3 of glaze over top and sides of cake inthin even layer. Refrigerate until coatingsets, about 30 minutes.

Ingredients you will need

Glaze

Heat remaining glaze in microwave justuntil pourable but not hot, 5 to 10 seconds.Carefully pour glaze over cake, spreadingto coat evenly. Chill cake until glaze sets, atleast 1 hour. DO AHEAD: Cake can be made3 days ahead. Cover with cake dome andkeep refrigerated.

Ingredients you will need

Glaze

Equipment you will use

Microwave