Desserts Plus's Coffee Dacquoise Torte

By The Canadian Living Test Kitchen

51 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	564564 cal
pro	7 g7g pro
total fat	41 g41g total fat
sat. fat	19 g19g sat. fat
carb	46 g46g carb
fibre	3 g3g fibre
chol	188 mg188mg chol
sodium	45 mg45mg sodium
% RDI:	-
calcium	66 calcium
iron	99 iron
vit A	3232 vit A
vit C	22 vit C
folate	1414 folate

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Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.

Ingredients

1-1/2 cups hazelnuts 1-1/2 1-1/2cups cupshazelnuthazelnuts
6 egg whites 6 6egg whiteegg whites
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar
1 cup granulated sugar 1 1cup cupgranulated sugar
3/4 cup icing sugar 3/4 3/4cup cupicing sugar
1/4 cup cornstarch 1/4 1/4cup cupcornstarch
Buttercream:
1 tbsp instant coffee granules 1 1tbsp tbspinstant coffee granules
1 tbsp vanilla 1 1tbsp tbspvanilla
6 egg yolks 6 6egg yolkegg yolks
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/4 cup sifted cocoa powder 1/4 1/4cup cupsifted cocoa powder
1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
Filling:
1-3/4 cups whipping cream 1-3/4 1-3/4cups cupswhipping cream
1/4 cup icing sugar 1/4 1/4cup cupicing sugar

Preparation

On rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until skins split and nuts are golden, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool. In food processor, finely chop hazelnuts. Remove 2 tbsp (25 mL) and set aside for garnish.

Line two 17- x 11-inch (45 x 29 cm) rimmed baking sheets with parchment paper. Using base of 8-inch (2 L) springform pan as guide, draw 2 circles on each sheet; turn paper over.

In large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift icing sugar with cornstarch; fold into egg whites. Fold in nuts.

Divide meringue among circles on baking sheets; spread evenly. Bake in top and bottom thirds of 250°F (120°C) oven, rotating and switching pans halfway through, until crisp but not browned, about 1-1/2 hours. Let cool completely on baking sheets on rack. Slide long metal spatula under cooled meringues to loosen. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)

Buttercream: In small bowl, dissolve coffee in vanilla; set aside.

In heatproof bowl over saucepan of simmering water and using hand mixer, beat egg yolks with sugar until batter falls in ribbons when beaters are lifted, about 5 minutes. Remove from heat.

Add cocoa and coffee mixture; beat until cool to the touch, about 5 minutes. Using medium speed, beat in butter, 1 tbsp (15 mL) at a time, until smooth. Set aside.

Filling: In large bowl, whip cream with icing sugar; set aside.

Place 1 of the meringues on flat cake plate. Using palette knife or spatula, spread one-quarter of the buttercream on meringue; spread with one-quarter of the whipped cream. Repeat to make 3 more layers. Sprinkle with reserved hazelnuts. Cover lightly with plastic wrap; refrigerate overnight. Let stand for 15 minutes at room temperature before serving.

Additional information :

Tip: If buttercream seems slightly curdled when completed, beat in additional cold butter, 1 tbsp (15 mL) at a time, until smooth.

Source : Canadian Living Magazine: September 2004