Toast pecans and vanilla bean on flat oven tray for 10 minutes by placing into a cold oven set to 200ºC. Set aside to cool. Reduce oven temperature to 160ºC.
Draw two x 18cm circles onto sheets of baking paper and place onto flat trays. Set aside.
Place vanilla bean into TM bowl and a little of the sugar and mill 10 sec/speed 10. Remove from bowl and set aside.
Place cooled toasted nuts into TM bowl and mill 8 sec/speed 8. Remove from bowl and set aside. Wipe out bowl.
Place sugar and zest into TM bowl and mill 30 sec/speed 9. Reserve 2 tbsp sugar for cream filling.
Add egg whites, cornflour and vanilla sugar into TM bowl and beat 6 min/60ºC/Butterfly/speed 3.
Remove butterfly. Add milled nuts to TM bowl and incorporate 20 sec/Interval. Finish folding through if necessary with spatula by hand. Divide mixture between circles on trays. Allow to rest for 10-30 minutes if you have the time, otherwise, don’t worry about it!
Bake for 40 minutes. Remove from oven, cool slightly before lifting with a large flat spatula off the paper. Cool completely on wire rack.
In clean and dry TM bowl place choc coated coffee beans and chop 3 sec/speed 6. Add reserved orange sugar, cream, and cocoa. Insert butterfly and whip cream till soft peaks form between 20-30 sec/speed 4. Top both dacquoise layers with this cream, bringing it almost to the edges. Do not completely scrape out the Thermomix bowl - in fact leave quite a lot of the cream in the bowl. Scrape all of it down so that it is around the blades.
Place chocolate into the bowl and melt 5 min/50ºC/speed 2. Drizzle over both layers, place one layer on top of the other, garnish with additional coffee beans or toasted pecans.
Refrigerate for up to 1 day before serving. The cake will slice a lot more easily if it has been in the fridge for 24 hours. However; do not worry about it if you don’t have the time…it is just as delicious when eaten immediately, just more difficult to cut!