INGREDIENTS

INSTRUCTIONS

CHOCOLATE CURLS
1. Preheat oven to 375. Place hazelnuts in 9 x 9 metal baking pan. Bake 10
to 15 minutes until lightly toasted. Remove nuts from oven; turn oven
control to 350. To remove skins, wrap hot hazelnuts in clean cloth towel.
With hands roll hazelnuts back ad forth until skins come off. Cool nuts
completely. 2. Meanwhile, line 2 large cookie sheets with foil. Using
8-inch round cake pan or plate as a guide, with toothpick, outline 4
circles on foil (2 on each cookie sheet). 3. In food processor with knife
blade attached, or in blender at medium speed, blend hazelnuts, cornstarch
and 3/4 cup confectioners. sugar until hazelnuts are finely ground. 4. In
large bowl, with mixer at high speed, beat egg whites and cream of tartar
until soft peaks form. Sprinkle in 3/4 cup confectioners. sugar, 2
tablespoons at a time, beating well after each addition until sugar
completely dissolves and whites stand in stiff, glossy peaks. 5. With
rubber spatula, carefully fold hazelnut mixture into egg-white mixture.
Spoon one-fourth of meringue mixture (about 1 1/4 cups) inside each circle
on cookie sheets. With metal spatula, evenly spread meringue to fill in
circles. 6. Bake meringue layers 45 minutes. Turn off oven; leave meringue
in oven 1 hour to dry. 7. Cool meringues on cookie sheets on wire racks 10
minutes. Carefully peel foil from meringue layers and cool completely.
Store in airtight container at room temperature until ready to assemble (up
to 1 week). 8. In small bowl, with mixer at medium speed, beat 1 1/2 cups
heavy cream, 1 tablespoons confectioners. sugar, and 1/2 teaspoon vanilla
just until soft peaks form (do not over beat). With rubber spatula, fold
half of cream mixture into slightly warm melted chocolate (If chocolate is
cool, it will not be smoothly incorprated into cream) just until combined.
Then, fold in remaining whipped cream. Reserve 1/4 cup chocolate cream. 9.
Wash and dry mixing bowl and beaters. In cup, dissolve espresso powder in 2
tablespoons heavy cream, set aside. In small bowl, with mixer and high
speed, beat remaining cream and remaining confectioners. sugar until soft
peaks form. Fold in expresso mixture and beat until stiff peaks form. 10.
On platter, place 1 meringue layer; spread with half of chocolate cream.
Repeat with remaining meringue layer and half of coffee cream. Repeat with
remaining meringue layers and cream fillings, ending with coffee cream.
Refrigerate dacquoise at least 5 hours or overnight to soften layers
slightly. 11. Meanwhile, if you like, make Chocolate Curls for garnish (see
recipe below). 12. To serve, arrange chocolate curls on top of dacquoise.
Makes 12 servings.
CHOCOLATE CURLS: In small glass bowl, combine chocolate and shortening. In
microwave, cook uncovered, on MEDIUM (50%) for 2 1/2 to 3 minutes just
until soft and shiny; stir until smooth. (Or, in heavy small saucepan, heat
chocolate and shortening over low heat until melted and smooth, stirring
frequently). Pour melted chocolate mixture into foil-lined or disposable 4
1/2 by 2 1/2 inch mini loaf pan. Refrigerate until firm, about 1 hour.
Remove chocolate block from pan; peel off foil. Let stand at room
temperature about 30 minutes until soft enough to form curls. Draw blade of
vegetable peeler along surface of chocolate to make enough curls to garnish
top of cake. Transfer curls to jelly-roll pan and refrigerate until ready
to use. Wrap and refrigerate remaining chocolate block up to 1 month to
make curls another day. (Let stand at room temperature before making
curls).
Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date: Oct. 13, 1997
Recipe by: Good Housekeeping magazine -- June 1996
Posted to MC-Recipe Digest V1 #842 by essie49@juno.com (Ethel R Snyder) on
Oct 13, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”