Adacquoiseis a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze.
Ingredients
Makes 12 servings
Meringues:
Chocolate chiffon cake:
Mascarpone whipped cream:
Glaze:
For Meringues:
Step 1
Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
Step 2
Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
Chocolate chiffon cake:
Step 3
Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
Step 4
Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
Step 5
Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD:Can be made 1 day ahead. Wrap in foil; store at room temperature.
For mascarpone whipped cream:
Step 6
Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
For glaze:
Step 7
Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
Step 8
Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
Step 9
Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD:Cake can be made 3 days ahead.Cover with cake dome and keep refrigerated.
Step 10
Cut cold cake into wedges. Serve with blood orange segments.
Step 11
- Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
Step 12
**An Italian cream cheese; sold at many supermarkets and at Italian markets.
How would you rate Cocoa Nib, Chocolate, and Citrus Dacquoise?
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Reviews (39)
Back to TopThis is really awesome, but it is a little complicated for me. I am sticking to this one http://www.gourmetrecipe.com/recipes/all-american-chocolate-cake.
fletcherangel
3/12/2012
This intimidating recipe is delicious and really not that difficult. I just had difficulty getting the glaze to cover the sides but when the cake is cut into slices you would never recognize a poor frosting job. I also used 1/2 cup of store bought red raspberry jam. Use it at room temp to make it easy to spread. This thin fruit layer added a nice surprise and next time I will add more. The mascarpone cream is good but very rich so next time I will not use it all. I also don't understand why it needs to be refrigerated for an hour because after 30 minutes it was firm enough to support the weigh t of the layers. By mistake I let the meringue bake for an extra 30 minutes at 300 degrees so I didn't let it sit in the oven overnight and they still were fine. Don't be intimidated by all the steps! The cake is good on the first day and also a few days later however the meringues lose their crispy texture and become more cake like on day two but still good. This fancy adult cake is being devoured by my boys and their friends so I would say it's a winner.
匿名
San Francisco
3/2/2012
I was going to post pictures, but it seems Epicurious doesn't allow for that. If anyone would like to see photos of my process, check out this post on my little cooking blog: http://lindseysluscious.blogspot.com/2012/ 02/50-years-demands-very-special- birthday.html
JoyBugaloo
2/19/2012
我有这个甜点由专业厨师at a dinner party, and it was CRAZY DELICIOUS! I wondered if a mere mortal who didn't graduate from Hyde Park would be able to recreate it? As it turns out, you can! The steps aren't even all that difficult, but the whole affair takes roughly FOREVER! Of course, most of that is passive time, waiting for things to dry or cool or chill. Here are my tips: First, I would recommend using only 1/2 cup cocoa nibs, as more is overkill. Also, I found that flour- added baking spray on the parchment and baking tin made the meringues release without a problem. Make sure to let them dry thoroughly, or they will dissolve when they come into contact with the cream filling. I don't enjoy the orange-chocolate combo, so I used black raspberry jam and my friend the caterer used blackberry--both were super-delicious. I agree with the other reviewer who said that the worst part is getting the chocolate chiffon cake transferred, but waxed paper and two wide pancake turners really helped. Mine still cracked on one side, but it all gets squished together and glazed, so no one was the wiser. I also recommend making half again as much chocolate glaze as the recipe calls for, and splurge on a high-quality chocolate (I used Callebaut) which makes all the difference. And lastly, to cut the slices easily and perfectly, use a HOT serrated knife, reheated and wiped clean between each slice. This isn't the easiest dessert I've ever made, but it was certainly the BEST!
JoyBugaloo
Plattsburgh, NY
2/19/2012
This cake is awesome. I got rave reviews as being one of my best cakes ever. Do not skip the cocoa nibs, they add a lot to the texture. I got mine @whole foods (6 oz for ~$8) and ground by hand using a zyliss rotary. I left out the orange, because I don't like it. I also stacked the choc cake and then put on cream layer, let that set for 15 mins then added top meringue.I will make this again.
bbacal
1/29/2012
Omg i have made this cake so many time i love it. I do say let the meringue be in the oven for better taste and dont chill or warm up the glaze once u have made it. Just let is sit out on the counter for a few hours and then put the cake together it makes much a difference. By the way use a 8 ounce contanier not a 14 i have done that and it tastes the smae its just alot.This cake is perfect for all types of ocations.
sillygogo
12/27/2011
This is a DELICIOUS dessert, but a bit tricky. I struggled with the chocolate chiffon cake - after two failures, I opted for using basic chocolate layer cake. I also added 1 shot of Grand Marnier poured over the chocolate cake. I decorated with candied orange rind (which are a bit time consuming, but pretty easy if you have a candy thermometer). The cocoa nibs were hard to find - they taste like bitter chocolate. I think ground chocolate covered espresso beans could be a find substitute. I had to make 1 1/2 batches of the glaze to get it to cover well, but it looked gorgeous. The flavors and textures are rich and complex - a grown-up dessert that is a show stopper!
Steph62996
Pittsburgh, PA
12/21/2011
very rich, and delicious! the citrus is the perfect accent flavor to make the cake unique! the cocoa nibs added a fun crunch, and the mascarpone whipped cream is AMAZING!! the meringues were a bit soft, but that was probably because of moisture from the adjacent mascarpone whipped cream layers
oco9yw
Cincinnati, OH
9/12/2011
this cake is amazing I doubled the cake part to make two layers of cake and I poured a shot of grand marnier on each layer. I have been asked to make this cake again. This is the second cake I have ever made and I found the recipe easy to follow and with a little help from youtube my meringues came out well.
xqtez
Vermont
7/11/2011
Best cake I've ever eaten in my life, hands down. quite a bit of work, but well worth it.
emmakate92
Glen Cove, NY
4/30/2011
Delicious ingredients, weird-to-impossible execution. My meringue stuck to the parchment paper and had to be thrown away. The cake was a goop of (delicious) cream, (delicious) chocolate, and (delicious) cake. Next time I'll make 2 layers of cake and forget the meringue.
cakebakechemist
3/3/2011
Made this for my honey for Valentine's dinner at home tonight and despite all the work, it was worth the effort. He raved about it aloud was I was mentally patting myself on the back. The contrast of textures-- the creamy layers, the meringues and the chocolate cake and of tastes- sweet, bittersweet and fruity was intriguing. This dessert was quite time-consuming in terms of making all the different pieces, but the chill times in the recipe were longer than necessary (in Feb) so that was some consolation. It was tricky getting the cake layer onto the base layer w/o breaking it, but using 2 wide pancake turners and preparing the cake layer (w/marmelade) on a waxed paper base helped. Subbed Gran Marnier for Campari as I wasn't able to find anything smaller than a 750ml bottle of Campari after visiting 2 liquor stores. As others have said, this makes for a nice special occasion dessert.
red01
Washington, DC
2/13/2011
This recipe was FANTASTIC. It was time consuming, but although it looks confusing, it is not difficult for someone with at least some experience. Don't try to make this cake if you have never made a cake before because the instructions are sometimes not very clear. Besides that, this cake was amazing! I made this for my mom's birthday, but left out the orange marmalade and orange segments because neither my mom nor I like chocolate and fruit together. I was not sure how good this would be, but I loved it!!!!! If you are undecided about making this, definitely do!!!!!
CC78
Barrington, RI
2/13/2011
I made this twice. The first time it was a huge mess but was consumed within 30 minutes of setting it out at a party. The second time I built the layers into a springform pan. This was a marvelous idea and I highly recommend it. It had a much more appealing round shape. Flavorwise, this is a dark chocolate not so sweet cake. The citrus is a lovely surprise and doesn't taste overly orange-y if you follow the directions and use Campri as suggested. I will be making this again. My guests were very impressed.
AmyBanana
Cincinnati, OH
11/28/2010
This cake was really good and I would definitely make it again. The cutting was no big deal - wiping the knife between pieces was all that was required. The marmalade was delicious however I found it cooked the rind too much so I cut it off so it wasn't too chewy. The nibs were very interesting for texture but didn't really add a lot of flavour for the extra cost. However if I wasn't using I wouldn't replace with cocoa, I'd just leave it out. Initially I thought there wouldn't be enough glaze but there was plenty. It's meant to be a thin coating. It was cholatey and rich but not overwhelming. It was pretty and very company worthy. Yum!
匿名
Victoria BC
11/19/2010
