Chocolate-Cashew Dacquoise - cooking recipe

Ingredients

MERINGUE LAYERS
4 teaspoons unsweetened cocoa powder
1 tablespoon cornstarch
6 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1 cup sugar
CHOCOLATE BUTTERCREAM
4 ounces sweet baking chocolate, chopped
1/4 cup strong hot coffee
1 1/2 cups butter, softened
3/4 cup powdered sugar
3 large egg yolks
CASHEW BUTTERCREAM
1 cup butter, softened
3/4 cup powdered sugar
2 large egg yolks, at room temperature
3/4 teaspoon vanilla extract
1/2 cup unsalted dry-roasted cashews, finely ground
CHOCOLATE GANACHE
8 ounces sweet baking chocolate, chopped
2/3 cup heavy cream
4 teaspoons butter
GARNISH
3/4 cup unsalted dry-roasted cashews, finely chopped
chocolate curls or mini chocolate chip

Preparation

MERINGUE: Preheat oven to 300*F.
Line 2 cookie sheets with parchment paper.
Trace 2 8\" circles on one of the sheets, making sure to leave a 1\" space between them.
Trace 1 8\" circle in the middle of the other sheet of paper; turn papers over.
In a small bowl, sift together the cocoa powder and cornstarch; set aside.
In a large, grease-free bowl, using an electric mixer on low speed, beat the egg whites until they start to foam.
Add the cream of tartar and salt; gradually increase the speed to medium-high and beat until soft peaks start to form.
Slowly add the sugar and continue beating 3-5 minutes, or until the whites form glossy, stiff peaks.
Fold in the cocoa mixture.
Adhere the parchment paper to the cookie sheets by dabbing a bit of meringue under all 4 corners of the paper.
Spread the meringue evenly into the 8\" circles; bake for 30 minutes.
Reduce oven to 200*F and bake 1 hour longer, or until the circles are stiff and dry.
Cool on the cookie sheets on wire racks for 30 minutes.
Carefully remove the meringues from the paper.
MAKE THE CHOCOLATE BUTTERCREAM: Melt the chocolate and coffee together in a saucepan over low heat, stirring often, until smooth.
Remove pan from heat; cool 5-10 minutes, or until tepid.
In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and sugar together for 5 minutes, or until very light.
Beat in the egg yolks and melted chocolate; set aside.
MAKE THE CASHEW BUTTERCREAM: In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and powdered sugar together for about 5 minutes, or until very light.
Beat in the egg yolks, vanilla, and cashews; set aside.
ASSEMBLE THE DACQUOISE: Carefully trim any uneven edges from the meringue layers.
Spoon the chocolate buttercream over one layer of meringue, top with another layer, and spread that with the cashew buttercream.
Turn the last meringue layer flat-side up and gently press down into the cashew buttercream; spread any remaining buttercreams around the sides to fill up any gaps.
Chill for 45 minutes, or until firm.
MAKE THE GANANCHE: Place the chocolate in a medium bowl.
In a small saucepan, combine the cream and the butter; cook over medium heat until the mixture comes to a gentle boil.
Remove pan from heat; pour over the chocolate and stir until completely smooth.
Cover the surface of the ganache with plastic wrap and chill for 20-30 minutes, or until it is spreadable.
DECORATE THE DACQUOISE: Frost the top and sides of the cake evenly with the ganache; coat the sides with cashews, and top with a few chocolate curls.
Serve at room temperature.