Chocolate Espresso Dacquoise and a Cook's Illustrated Giveaway

I collect baking cookbooks like they're going out of style; I absolutely love them and get so many ideas and inspirations for this blog.  The most used and beloved book in my library, Baking Illustrated, is also the ugliest; a torn cover and well worn pages smudged and stained from flour, butter and chocolate are evidence of that.

You can't imagine how excited I was when I found out that America's Test Kitchen was publishing a follow-up, appropriately called The Cook's Illustrated Baking Book.  Would it be as good - dare I say better - than it's predecessor?   When America's Test Kitchen reached out to me to ask if I would like to review the book for the blog the answer was obvious and definite...YES!!!  Regular readers know I pretty much love all things from America's Test Kitchen, let's face it I'm a bit of a groupie!, so the probability of me not liking the new book were slim to none.

After staying up late one night to read through the entire book I can honestly say I wasn't disappointed in the least.  The Baking Book continues the successful formula synonymous with all ATK cookbooks; they do the testing (and hard work) and you get the fantastic results. With 450 delicious recipes, along with explanations and descriptions of why they work, home bakers of ALL levels, novice to expert, will find recipes to match their experience and comfort level.  Baking can be daunting but I can assure you that this cookbook makes it less so.

 

As a monthly online subscriber to Cook's Illustrated magazine I have previously made several of the recipes featured in the new baking book and I can tell you from personal experience they definitely work.  Among my favorites are these ones that I make repeatedly: Croissants (AMAZING!), Ultimate Chocolate Cupcakes, Fluffy Yellow Layer Cake, Chewy Brownies and Blueberry Pie.   I was delighted to discover so many new recipes, especially the breads and pizzas!

             

To celebrate the publication of The Baking Book I decided to make a real showstopper of a dessert that I haven't previously made, Chocolate Espresso Dacquoise.  At first glance it looks like an intimidating recipe but in reality was actually quite straight forward.  I followed the instructions to the letter and the results looked just like in the book.   The crunchy, nutty meringue layered with bittersweet chocolate ganache and coffee buttercream was irresistible and surprisingly not too sweet.  On top of that the recipe is 100% gluten-free.  Think I'll be making it again for the holidays!   Like I've said before, "ATK = SUCCESS!"

Now you can be witness for yourself...the nice folks at ATK have kindly offered to send a copy of The Baking Book to one of you!  

Here's how to enter:

Leave a comment to this blog post answering the following question:

What's your favorite thing to bake?  If you don't bake, what would you like to learn to bake?

IMPORTANT: You MUST include your email address with your comment; sorry, but that's the only way I can contact the winner.  Contest ends on Friday, November 8th at 11:59 PM PST.  One entry per person.  Open to US residents only.  Good luck!

Chocolate Espresso Dacquoise

Meringue
3/4 cup blanched sliced almonds, toasted 
1/2 cup hazelnuts, toasted and skinned 
1 tablespoon cornstarch 
1/8 teaspoon salt 
1 cup (7 ounces) sugar 
4 large egg whites, room temperature 
1/4 teaspoon cream of tartar  

Buttercream
3/4 cup whole milk 
4 large egg yolks 
1/3 cup (2 1/3 ounces) sugar 
1 1/2 teaspoons cornstarch 
1/4 teaspoon salt 
2 tablespoons amaretto or water 
1 1/2 tablespoons instant espresso powder 
16 tablespoons unsalted butter, softened

Ganache 
6 ounces bittersweet chocolate, chopped fine 
3/4 cup heavy cream 
2 teaspoons corn syrup 
12 whole hazelnuts, toasted and skinned 
1 cup blanched sliced almonds, toasted

For the meringue: 

Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulse.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches.

With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.)

For the buttercream:

Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.

Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.

For the ganache:

Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.

Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.)

Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.

Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.)

Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).

Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.

Author: Truc