Cocoa Nib, Chocolate, and Citrus Dacquoise
"Published in Bon Appetit Feb 2009"
- Ready In:
- 1hr 30mins
- Ingredients:
- 30
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
Meringues
- nonstick vegetable oil cooking spray
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 3⁄4 cup cocoa nibs, finely ground in spice mill or small coffee grinder (about 2 1/2 to 3 ounces)
- 1⁄2 teaspoon coarse kosher salt
- 3⁄4 cup egg white (about 6 large)
- 1⁄4 teaspoon cream of tartar
- 1⁄4 cup sugar
-
chocolate chiffon cake
- nonstick vegetable oil cooking spray
- 1⁄2 cup sugar, divided
- 1⁄4 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon coarse kosher salt
- 1⁄3 cup canola oil or 1/3 cup other vegetable oil
- 2 large eggs, separated
- 2 tablespoons water
-
mascarpone whipped cream
- 1 1⁄4 cups chilled heavy whipping cream
- 1 (8 ounce) container mascarpone cheese
- 1⁄4 cup powdered sugar
- 2 teaspoons vanilla extract
-
glaze
- 6 ounces bittersweet chocolate, chopped
- 3⁄4 cup heavy whipping cream
- 3 tablespoons water
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 3 tablespoons unsalted butter, room temperature
- blood orange marmalade
- blood orange section (for garnish)
directions
-
MERINGUES:
- Preheat oven to 300°F Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
- Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
-
CHOCOLATE CHIFFON CAKE:
- Preheat oven to 325°F Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
- Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.
-
MASCARPONE WHIPPED CREAM:
- Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
-
GLAZE:
- Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
- Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
- Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. ****DO AHEAD Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
