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Hazelnut-Mocha Dacquoise

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Hazelnut-Mocha Dacquoise

Hazelnut-Mocha Dacquoise

Hazelnut-Mocha Dacquoise is a gluten free side dish. One serving contains 649 calories, 7g of protein, and 52g of fat. This recipe serves 12. If you have milk, instant espresso powder, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 30 minutes.

Instructions

1
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
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2
Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely.
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HazelnutsHazelnuts
SpreadSpread
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Baking SheetBaking Sheet
OvenOven
3
Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground.
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Potato StarchPotato Starch
HazelnutsHazelnuts
SugarSugar
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Food ProcessorFood Processor
BlenderBlender
4
Transfer to a large bowl.
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BowlBowl
5
Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
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Baking PaperBaking Paper
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OvenOven
6
Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes.
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Egg WhitesEgg Whites
SugarSugar
WaterWater
SaltSalt
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WhiskWhisk
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7
Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
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BlenderBlender
BowlBowl
8
Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles.
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Egg WhitesEgg Whites
SpreadSpread
MilkMilk
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Offset SpatulaOffset Spatula
SpatulaSpatula
9
Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.)
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OvenOven
10
Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
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Baking SheetBaking Sheet
11
Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes.
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CreamCream
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MicrowaveMicrowave
BowlBowl
12
Whisk in the chocolate and espresso powder until smooth.
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Instant EspressoInstant Espresso
ChocolateChocolate
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WhiskWhisk
1
Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
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CreamCream
SugarSugar
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2
Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.)
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SpreadSpread
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Baking SheetBaking Sheet
MicrowaveMicrowave
3
Place one of the ganache-topped meringues on a platter.
4
Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
Ingredients you will need
Whipped CreamWhipped Cream
ChocolateChocolate
HazelnutsHazelnuts
SpreadSpread
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Photograph by Con Poulos
DifficultyExpert
Ready In4 hrs, 30 m.
Servings12
Health Score3
Gluten Free
DietsGluten Free
Dish TypesSide Dish
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