Desserts Plus's Coffee Dacquoise Torte
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.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 564 |
| pro | 7 g |
| total fat | 41 g |
| sat. fat | 19 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 188 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 32% |
| vit C | 2% |
| folate | 14% |
-
1-1/2 cups (375 mL) hazelnuts
6 egg whites
1/4 tsp (1 mL) cream of tartar
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) icing sugar
1/4 cup (50 mL) cornstarch
Buttercream:
1 tbsp (15 mL) instant coffee granules
1 tbsp (15 mL) vanilla
6 egg yolks
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) sifted cocoa powder
1 cup (250 mL) unsalted butter, softened
Filling:
1-3/4 cups (425 mL) whipping cream
1/4 cup (50 mL) icing 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »