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Hazelnut-Mocha Dacquoise

29 Apr

This week we have one recipe in one kitchen……. I made this delightful treat for Chef Jonathan’s birthday.  Let me start by saying it was worth the effort.  That said, it’s A LOT of effort to make this cake.  It takes several hours, as it clearly states, so be prepared. There are no cutting corners with this little project.  I’m glad it tasted so good after all of the time put into it.

Let me give you a few other hints……..

1. Make sure your meringue disks are flat – it will keep the ganache from sliding off.

2. It says to spread the whole thing with the whipped cream and let set for 6 hours or over night.  I think this is a mistake.  The whipped cream begins to separate and run.  This isn’t nice to look at or to eat.  I would spread the meringue disks with the ganache and then let them set in the fridge for the 6  hours and then spread the whipped  cream over the cake just before serving.

3. The FNM’s picture shows a tall cake. Mine wasn’t that tall. Just be prepared for that…..

4. As you cut it, it tends to slide……. just be prepared for that, too.

I loved the cake. I’d make it, again, with the few added changes.

Here is my picture:

ImageHere is the link to the recipe on the Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/hazelnut-mocha-dacquoise-recipe/index.html

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2 responses to “Hazelnut-Mocha Dacquoise

  1. gayle greven

    April 29, 2013 at 10:18 am

    My Aunt Kitty was a wonderful cook, baker and hostess. She told me once that if you are wanting your whipped cream to hold for several hours to sprinkle a teaspoon or so of Knox gelatin over the cream after you have whipped it folding it in. I’ve done this for years and never experienced the separating. Your cake looks yummy, Karen, and a labour of love for someone special.

     

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