Hazelnut Mocha Dacquoise Recipes

CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM

Chocolate Meringue Cake with Coffee Buttercream image

Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 4

Ingredients

5 ounces hazelnuts
2 recipes Chocolate Meringue for Chocolate Meringue Cake
Milk Chocolate Ganache
Coffee Buttercream

Steps:

Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
Place a layer of chocolate meringue on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over meringue. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.

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