Chocolate-Cashew Dacquoise

Recipe by JamesDeansGirl
READY IN: 6hrs
SERVES: 8-10


  • 4
    teaspoons unsweetened cocoa powder
  • 1
    tablespoon cornstarch
  • 6
    large egg whites, at room temperature
  • 14
    teaspoon cream of tartar
  • 1
    pinch salt
  • 1
    cup sugar
  • 4
    ounces sweet baking chocolate, chopped
  • 14
    cup strong hot coffee
  • 1 12
    cups butter, softened
  • 34
  • 3
    large egg yolks
  • 1
    cup butter, softened
  • 34
  • 2
    large egg yolks, at room temperature
  • 34
    teaspoon vanilla extract
  • 12
    cup unsalted dry-roasted cashews, finely ground
  • 8
    ounces sweet baking chocolate, chopped
  • 23
  • 4
    teaspoons butter
  • 34
    cup unsalted dry-roasted cashews, finely chopped
  • chocolate curls or mini chocolate chip


  • 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.