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), 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), 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, 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

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Appears in Cook's Illustrated November/December 2012

Desserts or Baked Goods

SERVES10 to 12

TIME3¾ hours, plus 1½ hours cooling and 7 hours chilling

has video

WHY THIS RECIPE WORKS

We made this elaborate and impressive-looking dessert more approachable by reworking the meringue and buttercream, making them simpler and more foolproof. We swapped the traditional individually piped layers of meringue for a single sheet t...

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