Chocolate-Espresso Dacquoise

Name: Chocolate-Espresso Dacquoise
Yield: Serves 10 to 12
Cuisine: French
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

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

By Andrea Geary ･ Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

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.

SERVES 10 to 12

TIME 3¾ hours, plus 1½ hours cooling and 7 hours chilling

Why This Recipe Works

This is a members' feature.