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); 12 servings Blood Orange Marmalade; 79 milliliters canola oil or other vegetable oil; 0 teaspoons coarse kosher salt; 1 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; 296 milliliters chilled heavy whipping cream; 227 grams mascarpone cheese; 59 milliliters powdered sugar; 237 milliliters powdered sugar; 59 milliliters sugar; 118 milliliters sugar, divided; 3 Tbsps unsalted butter, room temperature; 59 milliliters unsweetened cocoa powder; 3 Tbsps unsweetened cocoa powder; 2 teaspoons vanilla extract; 2 Tbsps water; 3 Tbsps water

You can never have too many side dish recipes, so give Cocoa Nib, Chocolate, and Citrus Dacquoise a try. One portion of this dish contains about 7g of protein, 39g of fat, and a total of 573 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of cream of tartar, sugar, mascarpone cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 300F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy.

Ingredients you will need

Corn Starch

Powdered Sugar

Coarse Salt

Cocoa Nibs

Egg Whites

Equipment you will use

Baking Paper

Whisk

Bowl

Oven

Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.

Ingredients you will need

Cocoa Powder

Sugar

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

Equipment you will use

Oven

Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray.

Equipment you will use

Baking Paper

Cake Form

Oven

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

Ingredients you will need

Sugar

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Egg Whites

Egg Yolk

Sugar

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

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

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.

Equipment you will use

Bowl

Place chocolate in large microwave-safe bowl.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan.

Ingredients you will need

Unsweetened Cocoa Powder

Heavy Cream

Light Corn Syrup

Water

Equipment you will use

Sauce Pan

Whisk over medium heat until blended and just beginning to boil.

Equipment you will use

Whisk

Pour mixture over chopped 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

Let glaze stand until thick enough to spread, 15 to 20 minutes.

Ingredients you will need

Glaze

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes.

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 layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up.

Ingredients you will need

Mascarpone

Marmalade

Spread

Cream

Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.

Ingredients you will need

Glaze

Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.

Ingredients you will need

Glaze

Equipment you will use

Microwave

Cut cold cake into wedges.

Serve with blood orange segments.

Ingredients you will need

Orange Slices