Chocolate Mousse Raspberry Cream Dacquoise
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Line three buttered baking sheets with parchment or foil and trace an
11" circle on each sheet of parchment. Meringues: In a food processor
grind fine the hazelnuts with 1/2 cup of the sugar, transfer the
mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the
salt, stirring and fluffing the mixture until it is combined well. In
a large bowl with an electric mixer beat the egg whites with a pinch
of salt until they hold soft peaks, add the remain- ing one cup sugar
gradually, beating, and beat the egg whites until they hold stiff
glossy peaks. Fold in the hazelnut mixture gently but thor- oughly
and transfer the meringue to a pastry bag fitted with a 1/2" plain
tip. Starting in the middle of each parchment circle pipe the mixture
in a tight spiral to fill the circles and bake the meringues on three
evenly spaced racks or in batches in a preheated 250 F. oven,
switching the meringues from one rack to another every 20 minutes,
for one hour or until they are firm when touched. Remove the
parchment from the baking sheets, let the meringues cool on it, and
peel off the parchment carefully. (The meri ngues may be made one
day in advance and kept wrapped well in plastic wrap at room
temperature. ) Trim the meringues to auniform size if necessary with
a serrated knife and reserve the best-looking meringue for the top
layer. Spread the underside of one of the remaining meringues with
the melted chocolate (this will be the middle layer), reserve it,
chocolate side up, and put the remaining meringue (this will be the
bottom layer) on a large flat cake platter. See ChocolateMousse &
Raspberry Cream Dacquoise 2 for rest of directions (too large for one
recipe)
Recipe By : Gourmet Magazine January, 1991
Servings: 18
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