Almond Dacquoise Cake with Chocolate Butter Cream, chocolate ganche and almond praline
¾ to 1 cup nuts (whole or pieces), depending on how much nut flavor your want.
Cook’s Tip: Use ¾ cup of nut flour and skip first step. Just mix flour and sugar in a bowl.
1 cup sugar
1 tbsp cornstarch
6 large egg whites (about ½ cup)
½ tsp cream of tartar
Preheat the oven at 200 F
Have all ingredients at room temperature.
1. Combine in a food processor nuts, 1/2 cup of the sugar and cornstarch and pulse until the mixture has the consistency of nut flour or fine cornmeal. Be careful not to over pulse since the nuts can produce too much oil and you will get a paste like mixture.
2. Beat egg whites and cream of tartar in a large bowl until foamy and start gradually adding ½ cup sugar. Continue beating the egg whites until very stiff peaks are formed.
3. Line one or two baking sheets with parchments paper. Previously trace three 8 inch circles on the parchment and turn over so the tracing won’t transfer to the meringue.
4. Put the meringue into a large pastry bag fitted with ½ inch plain tip and pipe meringue in spiral motion until the entire circle is covered evenly. Or simply place the meringue on the paper with a spoon and spread gently in an even LAYER.
5. Bake for about 1 ½ hour.
6 egg yolks
1 cup milk
½ tablespoon corn starch
¾ cup of sugar
3 tbsp Cocoa
1 cup butter (two sticks)
1. Whip egg yolks with sugar in a bowl until creamed.
2. Warm milk until hot to touch, about 140 degrees F. While beating the eggs, add 1/3 of the milk. After that, pour the egg mixture into the remaining 2/3 cup of milk in the pot.
3. Bring to almost a boil while continuously mixing. Add cocoa and lower the heat. Continue stirring until the cream became thick like pudding. Remove from heat and and bring to room temperature.
4. Whip the butter and fold in the chocolate mixture.
Warm ¾ cup of heavy cream until hot to touch. Remove from heat and add 8 oz semisweet chopped chocolate. Stir until most of the chocolate is melted. Cover and let stand for 5 minutes. Mix well. Best used as a glaze at 85 F. If the ganache cools and thickens, reheat in a double boiler to the necessary temperature.
Pipe butter cream through a pastry bag onto the first layer. Repeat. Spread chocolate ganache over top.