Chocolate-espresso Dacquoise from Cook's Illustrated Annual Edition 2012 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Njacovina on January 21, 2021

    This is not only delicious but looks great as well. The steps can easily be broken down so it becomes very manageable. I brought it to an annual holiday dinner and everyone raved about it. A bonus is that it is gluten free, so if you know anyone who can't have gluten, make this for them. It will be the best cake they ever had.

  • jtodes on April 20, 2014

    This is a showstopper of a cake. Everyone loved it and it makes a great presentation.

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