Chocolate-Cashew Dacquoise Recipe π«π₯
Overview:
Another masterpiece from my father-in-law–chocolate buttercream and cashew buttercream sandwiched between layers of crisp meringue and coated with rich chocolate ganache. Yummy!!!!—and very time consuming. Plan on an entire day devoted to this one.
- Prep Time: 4 hours
- Cook Time: 2 hours
- Total Time: 6 hours
- Servings: 8
- Calories per Serving: 1170.2
- Cuisine: Dessert
- Keywords: Weeknight
Ingredients:
| Meringue | |
|---|---|
| 4 tbsp cornstarch | 1 cup sugar |
| 1/4 tsp cream of tartar | 1/4 cup cocoa powder |
| 6 large egg whites | 1/4 tsp salt |
| Chocolate Buttercream | |
| 1 cup butter | 1/2 cup coffee |
| 1 1/2 cups powdered sugar | 8 oz chocolate |
| 3 large egg yolks | |
| Cashew Buttercream | |
| 1 cup butter | 3/4 cup cashews |
| 3 cups powdered sugar | 1 tsp vanilla extract |
| 3 large egg yolks | |
| Ganache | |
| 2 cups chocolate curls | 2/3 cup heavy cream |
| 4 tbsp butter | |
| Decoration | |
| Cashews (for coating) | Chocolate curls (for topping) |
Instructions:
1. Meringue:
- Preheat oven to 300Β°F (150Β°C).
- Line 2 cookie sheets with parchment paper.
- Trace 2 8″ circles on one sheet, leaving 1″ space between them.
- Trace 1 8″ circle in the middle of the other sheet; flip papers over.
- Sift cocoa powder and cornstarch in a small bowl; set aside.
- Using an electric mixer, beat egg whites in a grease-free bowl until foamy.
- Add cream of tartar and salt; beat on medium-high until soft peaks form.
- Gradually add sugar, beating until glossy, stiff peaks form.
- Fold in cocoa mixture.
- Adhere parchment to sheets with meringue.
- Spread meringue into 8″ circles; bake 30 mins.
- Reduce oven to 200Β°F (95Β°C); bake 1 hour until dry.
- Cool on wire racks for 30 mins.
2. Chocolate Buttercream:
- Melt chocolate and coffee in a saucepan over low heat until smooth.
- Remove from heat; cool 5-10 mins.
- Using a mixer, cream butter and sugar until light.
- Beat in egg yolks and melted chocolate; set aside.
3. Cashew Buttercream:
- Cream butter and powdered sugar until light.
- Beat in egg yolks, vanilla, and cashews; set aside.
4. Assemble:
- Trim edges from meringue layers.
- Spread chocolate buttercream on one layer, top with another.
- Spread cashew buttercream on top.
- Place last layer flat-side up; press into buttercream.
- Chill for 45 mins until firm.
5. Ganache:
- Place chocolate in a bowl.
- In a saucepan, heat cream and butter until boiling.
- Remove from heat; pour over chocolate, stir until smooth.
- Cover with plastic wrap; chill 20-30 mins until spreadable.
6. Decoration:
- Frost cake with ganache.
- Coat sides with cashews.
- Top with chocolate curls.
- Serve at room temperature.
This Chocolate-Cashew Dacquoise is a labor of love, perfect for special occasions when you want to impress with a rich, decadent dessert. The crisp meringue layers paired with the luscious chocolate and cashew buttercreams create a symphony of flavors and textures that will leave everyone wanting more. Just be sure to plan ahead for the time needed to create this masterpieceβit’s well worth the effort!
