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, America's Test Kitchen TV

Desserts or Baked Goods

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.

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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