Cocoa Nib, Chocolate, and Citrus Dacquoise

Cocoa Nib, Chocolate, and Citrus Dacquoise
Photo by Christopher Griffith

Ingredients

  • ¼ cup powdered sugar
  • 1 cup powdered sugar
  • ½ teaspoon coarse kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • Blood orange segments
  • ¾ cup egg whites
  • ¼ cup sugar
  • + 23 more ingredients
    • 2 teaspoons vanilla extract
    • 3 tablespoons water
    • ¾ cup heavy whipping cream
    • 2 tablespoons water
    • Blood Orange Marmalade
    • 1/3 cup canola oil or other vegetable oil
    • ¼ cup all-purpose flour
    • 2 large eggs
    • ¾ cup cocoa nibs*
    • ¼ teaspoon baking powder
    • 6 ounces bittersweet chocolate, chopped
    • ¼ cup unsweetened cocoa powder
    • Nonstick-vegetable oil spray
    • Nonstick-vegetable oil spray
    • 1 tablespoon cornstarch
    • 1/8 teaspoon baking soda
    • 1 ¼ cups heavy whipping cream
    • 3 tablespoons unsweetened cocoa powder
    • ¼ teaspoon cream of tartar
    • 1/8 teaspoon coarse kosher salt
    • 1 8-ounce container mascarpone cheese**
    • 2 tablespoons light corn syrup
    • ½ cup sugar

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 tar...

View full recipe at Epicurious

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