Chocolate Cashew Dacquoise Food

CHOCOLATE CASHEW CLUSTERS

Steps:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

CHOCOLATE-CASHEW DACQUOISE

Steps:

• 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.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

ALMOND DACQUOISE

Steps:

• ALMOND DACQUOISE.
• Combine almonds, powdered sugar, and cornstarch; set aside.
• Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
• Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
• CHOCOLATE BUTTERCREAM FILLING.
• Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
• Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)

Steps:

• Preheat oven to 350°F
• Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
• Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
• Stir in the chocolate chips, nuts, and raisins.
• Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
• Bake for 12-14 minutes (don't overbake or they might be dry).
• Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.

CHOCOLATE CASHEW PIE

Steps:

• Prepare pie crust for one-crust filled pie using 9-inch pie pan.
• Heat oven to 325 F.
• In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
• Reserve 2 tablespoons chocolate chips for topping.
• Stir in remaining chocolate chips and cashew halves.
• Spread evenly in crust-lined pan.
• Bake at 325 F.
• for 45 to 55 minutes or until pie is deep golden brown and filling is set.
• Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
• Cool 2 hours or until completely cooled.
• eanwhile, line cookie sheet with waxed paper.
• In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
• Dip each whole cashew in chocolate.
• Place on lined cookie sheet.
• Refrigerate 15 to 20 minutes or until chocolate is set.
• Garnish pie with whipped cream and chocolate-dipped cashews.
• Store in refrigerator.
• To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.

DACQUOISE

Steps:

• This is how the original was posted!
• Cream all ingredients together for meringue shell and fill with filling.
• Bake at 400 for 10 min until set.
• Serve cooled.
• THIS is how I believe it should read:.
• Preheat oven to 375'F.
• Prepare 3 9" circles of baking paper on baking trays.
• Mix together the ground almonds & cornstarch.
• Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• Very slowly add the sugar while continuing to beat until stiff.
• Fold in the cornstarch & almond mix.
• Spread evenly on the three circles and bake for 20mins until golden brown.
• Cool and when ready to assemble remove from paper.
• For Filling:.
• Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• Add the cocoa and sugar and beat for about 4mins until fluffy.
• Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
• Chill for about 30mins.
• Whip cream, sugar & vanilla together for topping and covering sides.
• To assemble:.
• Place a circle of meringue on a flat plate.
• Spread over half of the butter cream.
• Place second circle on top and spread over remaining butter cream.
• Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• You can also place an almond or a chocolate leaf on each rosette if liked.