Best 4 Orange Chocolate Dacquoise Recipes

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Indulge in a symphony of flavors with the Orange Chocolate Dacquoise, a delectable dessert that tantalizes the taste buds. This French masterpiece combines the vibrant zest of oranges with the rich decadence of chocolate, creating a harmonious balance of sweet and tangy notes. The dacquoise layers, made from finely ground hazelnuts and egg whites, provide a light and airy texture, while the orange curd filling bursts with citrusy goodness. Topped with a luscious chocolate ganache, this dessert offers an irresistible combination of textures and flavors that will leave you craving for more.

Complementary to the Orange Chocolate Dacquoise, the article also features a collection of enticing recipes that showcase the versatility of this classic dessert. Discover variations such as the Pistachio Dacquoise, a vibrant green delight infused with the nutty flavor of pistachios, and the Raspberry Dacquoise, a delightful combination of sweet raspberries and tangy lemon curd. For those who prefer a gluten-free option, the Hazelnut Dacquoise provides a delicious alternative with its nutty flavor and rich chocolate ganache. Additionally, the Chocolate Dacquoise offers a timeless indulgence with its layers of chocolate sponge cake and luscious chocolate ganache.

With detailed instructions and helpful tips, these recipes cater to bakers of all skill levels, ensuring a successful and enjoyable baking experience. Whether you're a seasoned pastry chef or just starting your culinary journey, this article offers a comprehensive guide to creating stunning dacquoise desserts that will impress family and friends alike.

Let's cook with our recipes!

ORANGE-CHOCOLATE DACQUOISE



Orange-Chocolate Dacquoise image

Provided by Joanna Pruess

Categories     dessert

Time 3h15m

Yield Eight to 12 servings

Number Of Ingredients 16

6 extra-large egg whites (1 scant cup), at room temperature
Pinch of cream of tartar
1/2 cup sugar
1 2/3 cups (6 ounces) ground almonds
1 navel orange
3 ounces imported bittersweet chocolate
1 teaspoon vegetable oil
6 extra-large egg whites (1 scant cup), at room temperature
1 1/2 cups superfine sugar (or processed regular sugar)
1 pound unsalted butter, cut into pieces, at room temperature
6 ounces imported bittersweet chocolate, plus chocolate left over from dipping the orange pieces
1 tablespoon water
1 tablespoon orange extract
Zest of 1 orange, minced
2 tablespoons Grand Marnier
1/2 teaspoon salt

Steps:

  • To make the meringue layers, preheat the oven to 250 degrees. Generously butter and flour two cookie sheets. Shake extra flour from sheets. Trace three circles about eight inches in diameter on them.
  • Place egg whites in a large bowl, add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until egg whites are stiff. Add another 1/4 cup sugar to the ground almonds and, reserving 1/3 cup of the mixture, fold the rest into the egg whites.
  • Fill a pastry bag fitted with a plain (No. 3) tip with the egg-white mixture, and pipe circles following the patterns on the cookie sheets, working from the outside toward the center. Smooth any missed spaces with a spatula. Pipe or spoon extra mixture in dollops on cookie sheets.
  • Bake the meringues in the middle of the oven, rotating for even cooking, for 55 to 75 minutes, until firm to the touch and lightly colored. Remove from the oven and run a long, thin-bladed knife or spatula carefully under the meringues. If they are not firm, return to oven and check again in five-minute increments. Once firm, transfer them to cake racks. They will become crisper when cooled.
  • For the orange segments, remove and mince the orange zest. Set aside. Remove as much pith as possible and carefully separate the fruit into segments without breaking the membranes.
  • Melt the chocolate in a double boiler and stir in the vegetable oil. Allow the mixture to cool slightly, then dip each orange segment halfway into the chocolate, letting extra chocolate drip back into the pan. Place the segments on wax paper to harden. Once hardened, cover lightly with plastic wrap and refrigerate until needed.
  • To prepare the buttercream, place egg whites in a large metal mixing bowl and set over (not touching) boiling water. Using a wire whisk, beat, while gradually adding sugar, until the mixture is slightly thickened and reaches 105 degrees on an instant-read or candy thermometer.
  • Immediately remove bowl from the heat and begin beating the mixture with an electric mixer. Continue to beat while gradually adding pieces of butter. Beat until the mixture reaches room temperature and thickens into the consistency of stiff filling - about 10 to 15 minutes. (The buttercream will look ugly and you will think that it won't come together. Keep beating. It will!)
  • Meanwhile, add the six ounces of chocolate and tablespoon of water to the double boiler used for the garnish. Let it all melt, then add the orange extract, zest, Grand Marnier and salt, and stir to blend. Stir in half a cup of the buttercream and beat until chocolate is smooth. Scrape the mixture into the bowl of buttercream and mix well. Refrigerate for 10 to 20 minutes.
  • To assemble the dacquoise, save the best meringue for the top. Put a small amount of buttercream in the center of a dessert plate, or a cardboard circle on a turntable, and place a meringue over it. Spread a generous quarter of the filling over this, making it a little thicker toward the outside.
  • Gently place the second meringue on top, pushing down lightly, and spread another fourth of the filling. Add the final meringue layer and cover the top and sides of the dacquoise with another fourth of the buttercream.
  • Crumble the reserved pieces of meringue and combine them with the sugar-nut mixture. Pat this around the sides of the dacquoise. Arrange the chocolate-dipped orange segments on top like spokes of a wheel and pipe the remaining buttercream through a pastry bag fitted with a star tip, making rosettes on the outside edge. Refrigerate, uncovered, until an hour before serving.

ALMOND AND CHOCOLATE DACQUOISE WITH CRANBERRY SAUCE



Almond and Chocolate Dacquoise with Cranberry Sauce image

Categories     Berry     Chocolate     Egg     Dessert     Bake     Christmas     Cranberry     Lemon     Almond     Vanilla     Winter     Honey     Gourmet

Number Of Ingredients 23

For meringue layers:
6 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 cup whole almonds, toasted, cooled completely, and ground fine
For cranberry sauce:
1 cup fresh or unthawed frozen cranberries, each berry halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tablespoons fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Garnish:
chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar
For the chocolate holly leaves:
4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
15 fresh holly leaves or small lemon leaves, washed well and patted dry
*Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

Steps:

  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other). Turn parchment over (circles will show through paper).
  • Make meringue layers:
  • In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks. Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks. Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden. Remove parchment from sheets and cool meringue layers on it on racks. Carefully peel off parchment and put meringues, smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
  • Make cranberry sauce:
  • In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes. Cranberry sauce may be made 2 days ahead and chilled, covered.
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole. Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.
  • In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
  • Assemble dacquoise:
  • Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.
  • Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
  • To make the chocolate holly leaves:
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves.

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST



Earl Grey Tea Cake With Dark Chocolate and Orange Zest image

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup/180 milliliters heavy cream
2 teaspoons loose Earl Grey tea
1/4 cup/30 grams confectioners' sugar
1/2 cup/115 grams mascarpone or softened cream cheese (see Tip)
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 1/2 cups/190 grams all-purpose flour
1 tablespoon loose Earl Grey tea
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
2 teaspoons freshly grated orange zest (from 1 large orange)
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk, at room temperature
1/4 cup/45 grams chopped dark chocolate

Steps:

  • Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  • Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  • In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  • To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

CHOCOLATE-COFFEE DACQUOISE



Chocolate-Coffee Dacquoise image

Meringue cake. Nut-filled meringue with coffee buttercream and chocolate ganache.

Provided by christinewtng

Categories     Chocolate Cake

Time 8h30m

Yield 16

Number Of Ingredients 19

⅔ cup ground almonds
⅓ cup ground hazelnuts
1 cup castor sugar or superfine sugar, divided
1 tablespoon cornstarch
¼ teaspoon salt
4 large egg whites, at room temperature
1 pinch cream of tartar
4 large egg yolks
½ cup confectioners' sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup whole milk
1 ½ tablespoons instant coffee granules
2 tablespoons hot water
1 cup unsalted butter, softened
6 ounces bittersweet chocolate, chopped
6 fluid ounces heavy cream
2 teaspoons light corn syrup
20 nuts hazelnuts

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
  • Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
  • Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
  • Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
  • Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
  • Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
  • Dissolve instant coffee in hot water.
  • Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
  • Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
  • Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
  • Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
  • Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 26.9 g, Cholesterol 98.6 mg, Fat 25.9 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 100.3 mg, Sugar 22.4 g

Tips:

  • For the best results, use high-quality chocolate and oranges.
  • Make sure your eggs are at room temperature before you start baking.
  • Don't overmix the batter, or your dacquoise will be tough.
  • Bake the dacquoise until it is golden brown and a toothpick inserted into the center comes out clean.
  • Let the dacquoise cool completely before you fill it with the chocolate mousse.
  • To make a smoother chocolate mousse, use a food processor or blender.
  • If you don't have a piping bag, you can use a plastic bag with the corner snipped off to fill the dacquoise with the chocolate mousse.
  • Refrigerate the dacquoise for at least 4 hours before serving, or overnight for the best flavor.

Conclusion:

This orange chocolate dacquoise is a delicious and elegant dessert that is perfect for any special occasion. The combination of chocolate and orange is a classic, and the dacquoise is a light and airy cake that is sure to impress your guests. With a little planning and effort, you can easily make this dessert at home.

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