Mocha Dacquoise
A stunning layered dessert cake that is very impressive without the stressive. You will find yourself dreaming up new fillings with this idea in mind.
WHat is a dacquoise I hear you ask??
A dacquoise is a French dessert made of layers of meringue and nut-based meringue, typically almond or hazelnut, that are often filled with cream or buttercream. It's known for its delicate, crisp texture and rich, nutty flavor. We have a couple of recipes on this site as initially it was a way to bulk up a floppy meringue made in the Thermomix, that was until I discovered this amazing method for meringues!
ANYHOO, as Insider Clubbers are getting a discount from the lovely peeps at New Farm Confectionery on occasion, we decided to use their delicious choc coated coffee beans as a garnish for this mocha inspired dessert. Start your engines lovelies. This is a keeper. (Oh and it improves in flavour over time...so feel free to make it a few days in advance of needing it!)
(Then go and try these other similar desserts!)
Strawberry Rose Meringue Dacquoise
Almond Dacquoise with Lemon Cream & Berries
Pecan Dacquoise With Orange Chocolate Cream
Lemon Meringue Pavlova with Almonds
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Coffee Infused Cream
- 600 Milliliters cream BUY
- 10 Grams ground coffee
-
Mocha Ganache
- 90 Grams milk
- 15 Grams honey
- 1/2 Teaspoon gelatine, bloomed in a little water
- 200 Grams chocolate dark, plus more for garnish BUY
- 180 Grams Coffee Infused Cream
-
The Dacquoise
- 300 Grams almonds blanched
- 230 Grams egg whites
- 300 Grams raw caster sugar BUY
- 2 Tablespoons cornflour or cornstarch
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
To make the coffee infused cream, whisk the coffee into the cream. Refrigerate for at least 2 hours.
- 2
To make the ganache, place milk and honey in the Thermomix bowl. Warm 3 min/80°C/speed 1.5.
- 3
Add bloomed gelatine, combine 1 min/speed 2.
- 4
Add chocolate and melt 3 min/50°C/speed 2. Ensure chocolate is completely melted. Add time if needed.
- 5
Add 180g of the coffee infused cream and combine 10 sec/speed 3. Pour into a container and refrigerate for at least 2 hours. Or until ready to use.
- 6
To make the Dacquoise, preheat oven to 140°C. Line 2 baking trays with paper.
- 7
Place egg whites into the Thermomix bowl and beat 5 min/37ºC/Butterfly/speed 3.
- 8
Beat 4 min/60°C/Butterfly/speed 3/MC off adding sugar and cornflour through the hole in lid a little at a time.
- 9
Beat 20 min/Butterfly/speed 1/MC off.
- 10
Remove Butterfly. Add milled nuts to the Thermomix bowl and incorporate by hand with a spatula.
- 11
Divide mixture on prepared trays. Making 2 large, thin rectangles.
- 12
Bake for 45 minutes. Cool slightly before lifting dacquoise off the paper with a large flat spatula. Cool completely on wire rack.
- 13
To assemble, line a loaf tin with cling wrap. Cut dacquoise to fit tin. Layer dacquoise and cold ganache until you've used it all. Leaving space for cream on top.
- 14
Whip remaining Coffee Infused Cream. 20 sec/Butterfly/speed 4. Or until stiff peaks form.
- 15
Pipe on top of Dacquoise. Decorate with grated chocolate and New Farm Chocolate coated coffee beans.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
