Chocolate Dacquoise with Amaretto Latte Buttercream

Chocolate Dacquoise with Amaretto Latte Buttercream

Between each layer of this Chocolate Dacquoise is a sweet, decadent amaretto latte buttercream infused with espresso powder and LorAnn Super-Strength Amaretto Flavor. Finished with sliced almonds and whole cherries, it’s an elegant dessert with rich, nutty depth and a touch of indulgence.

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Ingredients

FOR THE DACQUOISE:
200 g fine almond flour
50 g Dutch Cocoa
200 g egg whites, room temperature
1 g LorAnn’s Cream of Tartar
175 g granulated sugar

FOR THE AMARETTO LATTE BUTTERCREAM:
300g unsalted butter, room temperature
200g cream cheese, room temperature
35g corn syrup
300g confectioner’s sugar
2.5g kosher salt
2 g LorAnn Super-Strength Amaretto Flavor
5 g instant espresso powder

FOR GARNISH (OPTIONAL):
Cherries
Sliced almonds

Recipe PDF

Chocolate Dacquoise with Amaretto Latte Buttercream
R0551.pdf Download PDF

Directions

FOR THE DACQUOISE:

1
Prepare ¼ sheet pan by spraying non-stick spray and lining with a parchment sheet. Spray parchment and lightly flour. Set aside.
2
Preheat oven to 350°F.
3
In a medium-sized bowl, whisk the almond flour and cocoa.
4
In the bowl of a stand mixer, add egg whites. Using whisk attachment, beat on low until surface is covered with tiny bubbles.
5
Add cream of tartar and beat until whisk tracks are visible in egg whites, about 2 minutes.
6
Begin to add sugar, spoon by spoon, allowing the sugar to completely dissolve between additions.
7
Once all the sugar has been added, turn off mixer and scrape down sides.
8
Beat on medium speed for 2 minutes then bump speed to high and continue to until the egg whites have reached stiff peak and are glossy.
9
Carefully fold in flour mixture, taking care to not deflate the eggs.
10
Pour into prepared ¼ sheet pan and smooth evenly with offset spatula.
11
Bake for 20 minutes and cool completely on top of stove.

FOR THE AMARETTO LATTE BUTTERCREAM

1
To bowl of stand mixer, add cream cheese and butter. Using paddle attachment, cream on medium for 5 minutes.
2
Scrape sides of bowl, add corn syrup and beat for an additional 5 minutes.
3
On low speed, slowly add the confectioner’s sugar and salt. Once dry ingredients are incorporated, scrape bowl and beat on high for an additional 3 minutes.
4
Add espresso powder and amaretto flavoring. Beat for an additional 2 minutes.

ASSEMBLY:

1
Invert dacquoise onto cutting board. Using a ruler, evenly trim edges. Cut remaining cake into equal thirds.
2
Place first layer of cake onto serving dish.
3
Using a pastry bag fitted with a 125 petal tip, start at one end of the cake and frost 1/3 at a time by using a swaying motion to frost in the lengthwise direction.
4
Start back at one end and use the same swaying motion to frost the next column. Repeat for the remaining bare third of the cake.
5
Place the second layer of dacquoise over the frosting and repeat the frosting technique.
6
Repeat for the remaining layer and place in refrigerator to set frosting. Once ready to serve, garnish with cherries and almonds.
7
Slice thin pieces as this is a very rich cake, and garnish with additional cherries and almonds.

Products Used In This Recipe

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