Mocha Dacquoise - Cafe Metro Louisville

By CheeseDiva

Ingredients

• Buttercream:
• Cafe Metro's dacquoise
• Meringue
• 1 1 8 cup egg whites-about 8 -at room temperature
• 1/4 1/4 1/4 cream of tartar
• 1 1 1 cup sugar
• 1 1 1 t. vanilla
• 1 1 1 cup ground almonds
• 1 1 1 cup semisweet chocolate chips
• 1/2 1/2 1/2 cup whipping cream
• 2 2 2 cups sugar
• 2/3 2/3 2/3 cup water
• 1/4 1/4 1/4 t. cream of tartar
• 10 10 10 egg yolks at room temperature
• 2 2 4 cups ( 4 sticks) unsalted butter
• Creme chantilly:
• 1 1/2 1 1/2 1/2 cups whipping cream
• 1/2 1/2 2 cup XXX sugar 2 T. dark rum

Preparation

Step 1

For Meringues
Heat oven 300 degrees
Butter and flour 2 large baking sheets or parchment paper. Trace 10 inch circles
. Beat egg whites with cr of tartar in large bowl till soft peaks form.Gradually add sugar, beating till stiff peaks form.
Blend in Vanilla. Fold in almonds. Divide mixture between baking sheets, spreading gently and evenly into 2 circles.
Bake until firm and light golden 1 to 1 1/2 hours. Transfer to wire racks and cool completely.

For buttercream:
Combine choc chips and cream in small heat proof bowl. Set bowl in simmering water until choc melts. Stir occasionally.
Let mixture cool completely.

Combine sugar, water, and cr of tartar in a medium saucepan over low heat. Cook until sugar dissolves, swirling pan
occasionally then increase heat to high and cook without stirring until syrup registers 250 - hardball stage.

Meanwhile, beat yolks in a large bowl with electric mixer at high speed until thick and lemon colored. Reduce mixer speed to medium.
Add hot syrup in a thin stream beating until mixture is completely cool. Add butter and heat until thick and smooth, about 10 min.
Blend in cooled choc mixture. Refrigerate buttercream until firm enough to pipe through a pastry bag.

Creme chantilly:When ready to assemble dacquoise, beat cream with sugar and rum until stiff.

To assemble
Spoon buttercream into bag with medium star tip.. Pipe a ring around the edge. Pipe more into the middle to get into each bite.
Refrigerate meringue.

Coat second meringue with XXX sugar, leaving 1/2 inch margin at edge. Pipe ring of rosettes around edge and 1 rosette in center.

Fill center of first meringue with creme chantilly spreading evenly to same height as rosettes. Top with second round.
Refrigerate until ready to use.

Makes 16 servings.