COCOA NIB, CHOCOLATE, AND CITRUS DACQUOISE
Provided by Elizabeth Falkner
Categories Milk/Cream Microwave Mixer Chocolate Citrus Dessert Bake Valentine's Day Chill Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 34
Steps:
- For Meringues:
- Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
- Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
- Chocolate chiffon cake:
- Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
- Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For mascarpone whipped cream:
- Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
- For glaze:
- Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
- Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
- Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
- Cut cold cake into wedges. Serve with blood orange segments.
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
- ** An Italian cream cheese; sold at many supermarkets and at Italian markets.
COCOA NIB HOT CHOCOLATE
Provided by Alton Brown
Categories beverage
Time 50m
Yield Four 6-ounce servings (24 ounces)
Number Of Ingredients 6
Steps:
- Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
- Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
- After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.
CHOCOLATE-CASHEW DACQUOISE
Another masterpiece from my father-in-law--chocolate buttercream and cashew buttercream sandwiched between layers of crisp meringue and coated with rich chocolate ganache. Yummy!!!!---and very time consuming. Plan on an entire day devoted to this one.
Provided by JamesDeansGirl
Categories Dessert
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1170.2, Fat 94.2, SaturatedFat 53.8, Cholesterol 315.9, Sodium 639.7, Carbohydrate 82.4, Fiber 3.3, Sugar 70.3, Protein 10.5
BLOOD ORANGE MARMELADE
Provided by Elizabeth Falkner
Categories Sauce Dessert Low Fat Vegetarian Low Cal Orange Campari Low Cholesterol Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
- Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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