Chocolate-espresso Dacquoise from The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion (page 206) by America's Test Kitchen Editors

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Notes about this recipe

  • MOlson on May 16, 2022

    Stunning and flavorful. The chocolate is a tad overwhelming. The assembly is easier if all the buttercream is applied while the pieces are flat/unstacked, chilled, then ganache over that, then stack pieces and chill before coating. Pistachio-Orange variant: Sub pistachio for hazelnuts. Sub orange zest for espresso powder. Sub Grand Marnier for amaretto.

  • Kinhawaii on April 16, 2021

    Great flavors, lovely textures, but took a long time to put together- after reading the recipe I thought it wouldn’t take so long but this is not for when you are in a rush or tired. The hardest part for me was trying to get the almonds on the sides- had lots of chocolate smeared almonds, so ended up placing them individually.

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