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This chocolate-coffee dacquoise cake stands out with its elegance and perfect blend between the lightness of almond meringue and the richness of dark chocolate.
I found this dacquoise during a trip to Paris and spent months getting it just right. Now it's what my family asks for whenever we celebrate something special.
Ingredients
- For the meringue:
- Four egg whites: room temperature to get the biggest volume
- One cup powdered sugar: brings the perfect sweetness without making the meringue heavy
- Half cup ground almonds: for that unique flavor and typical dacquoise texture
- One tablespoon instant espresso powder: perfectly balances the sweetness of the dessert
- For the chocolate ganache:
- 200g dark chocolate (70% cacao): for a strong flavor that offsets the meringue's sweetness
- Half cup heavy cream: for a smooth and rich ganache
- One tablespoon butter: adds shine and smoothness to the ganache
Step-by-Step Guide
- Getting the meringue ready:
- Heat your oven to 120°C. This low temp is key to dry the meringue instead of baking it, keeping its delicate texture. Line a baking sheet with parchment paper so the meringue won't stick.
- Whipping egg whites:
- In a totally clean, dry bowl, beat egg whites at medium speed until they form light foam. Then slowly add powdered sugar while continuing to beat. This gradual adding is crucial for a stable, shiny meringue. Keep going until stiff peaks form and stand straight up.
- Adding flavors:
- Gently fold in the ground almonds and espresso powder using a spatula with sweeping motions. Work carefully to keep as much air in your mix as possible, ensuring your meringue stays fluffy.
- Shaping and baking:
- Put the meringue in a piping bag and make discs about 20-25 cm on your prepared sheet. A slow bake for 1 hour 15 minutes is needed to perfectly dry the meringue without coloring it. Then turn off the oven and let meringues cool with the door slightly open for 15 minutes.
- Making the ganache:
- Warm the cream in a pot until it's just about to simmer but not boil. Put broken chocolate pieces in a heat-resistant bowl and pour the hot cream over them. Wait 2-3 minutes then stir gently until you get a smooth, even texture.
- Finishing the ganache:
- Mix the butter into the still-warm ganache and stir until it's shiny and silky. Let it cool a bit before assembly so it thickens without getting too firm.
- Putting the cake together:
- Place a meringue layer on a serving plate and spread a thick layer of chocolate ganache. Keep alternating meringue and ganache, ending with meringue on top for an elegant look.
- Setting and serving:
- Chill the assembled dessert for at least 30 minutes, which will let the ganache firm up and the flavors blend nicely. This resting time is crucial for the textures to balance perfectly.
The first time I served this dacquoise at a dinner with friends, the silence after the first bites said it all. The contrast between the slight bitterness of coffee, the richness of chocolate, and the sweetness of meringue truly creates an unforgettable flavor symphony.
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Storage
The assembled dacquoise keeps in the fridge for about 3 days in an airtight container. Just know that the meringue will gradually soften from contact with the ganache, which doesn't hurt the taste but changes the texture. For the best experience, eat the dessert within 48 hours after making it.
Possible Twists
You can swap almonds for ground hazelnuts for a woodier flavor that goes wonderfully with chocolate. For a coffee-free version, replace the espresso powder with vanilla powder or finely grated orange zest. And for a festive touch, you can add a tablespoon of liqueur like Grand Marnier or Baileys to the ganache.
Perfect Pairings
This dacquoise tastes best with a strong espresso that echoes the coffee notes in the dessert. For a surprising match, try a natural sweet wine like Banyuls or Maury that perfectly complements the chocolate flavors. A simple scoop of vanilla ice cream served alongside also brings a really nice temperature contrast.
Frequently Asked Questions
- → How can I store the chocolate dacquoise?
Keep it refrigerated and covered well or in an airtight container for up to three days to maintain its freshness.
- → Can espresso powder be swapped out?
Sure thing! You can swap the espresso powder for cocoa powder if you'd like a more chocolate-forward flavor.
- → Any tips for making flawless meringue?
Make sure your mixing bowl and whisk are perfectly clean and free of grease. Whip the egg whites at medium speed and add powdered sugar gradually for the best results.
- → Can I prep the ganache in advance?
Absolutely. The ganache can be made ahead of time and stored in the fridge. Warm it gently when you're ready to assemble.
- → Can I use a different kind of chocolate?
You bet. Milk or white chocolate works, but it will create a sweeter flavor profile compared to dark chocolate.