Chocolate Espresso Dacquoise Recipe

Name: Chocolate Espresso Dacquoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MERINGUE; 3/4 cup blanched sliced almonds, toasted; 1/2 cup hazelnuts, toasted and skinned; 1 tablespoon cornstarch; 1/8 teaspoon salt; 1 cup (7 ounces) sugar; 4 large egg whites, room temperature; 1/4 teaspoon cream of tartar; BUTTERCREAM; 3/4 cup whole milk; 4 large egg yolks; 1/3 cup (2 1/3 ounces) sugar; 1 1/2 teaspoons cornstarch; 1/4 teaspoon salt; 2 tablespoons amaretto or water; 1 1/2 tablespoons instant espresso powder; 16 tablespoons unsalted butter, softened; GANACHE; 6 ounces bittersweet chocolate, chopped fine; 3/4 cup heavy cream; 2 teaspoons corn syrup; 12 whole hazelnuts, toasted and skinned; 1 cup blanched sliced almonds, toasted; FOR THE MERINGUE: heat oven to 250 degrees. draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.; Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, add1/2 cup sugar and pulse to combine3. Using stand mixer whisk, whip egg whites and cream of tartar…

Bake this irresistible Chocolate Espresso Dacquoise at home. Made with MERINGUE, almonds, hazelnuts and cornstarch. Easy step-by-step instructions inclu…

This Chocolate Espresso Dacquoise relies on simple, everyday ingredients such as meringue, cornstarch, salt and (7 ounces) sugar. It comes together quickly and makes 4 servings, at about 1747 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Espresso Dacquoise delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

MERINGUE
3/4 cup blanched sliced almonds, toasted
1/2 cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup (7 ounces) sugar
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
BUTTERCREAM
3/4 cup whole milk
4 large egg yolks
1/3 cup (2 1/3 ounces) sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons amaretto or water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter, softened
GANACHE
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 whole hazelnuts, toasted and skinned
1 cup blanched sliced almonds, toasted
FOR THE MERINGUE: heat oven to 250 degrees. draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, add1/2 cup sugar and pulse to combine3. Using stand mixer whisk, whip egg whites and cream of tartar on until foamy, Increase speed to medium-high and whip whites to soft, billowy mounds,slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment,Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature wrapped for 2 days)4. FOR THE BUTTER CREAM: Heat milk until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth.

1
add half of milk to yolk to temper, then add to remaining milk and heat to thick consistency.cover refrigBefore using, warm gently to room temperature in microwave. Stir together amaretto and espresso powder;Using paddle, beat butter until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes
2
6.make ganache. Set aside to cool
3
7. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. eat trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.)
4
8. Place 3 rectangles on wire rack spread 1/4 cup ganache evenly over surface of each meringue. RefrigerateSet aside remaining ganache.
5
9. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top and sides of cake making smooth box. Refrig. Rewarm ganache, pour over cake spreading sides (doesn't have to cover completely). Garnish top with hazelnuts. Holding bottom of cake with 1 hand, gently press almo

1747

kcal

Calories

127

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: MERINGUE, 3/4 cup blanched sliced almonds, toasted, 1/2 cup hazelnuts, toasted and skinned, 1 tablespoon cornstarch, and more.

Yes, Chocolate Espresso Dacquoise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1747 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Fig Spooks
Chocolate Glazed Cupcakes
Easy Herb Biscuits Recipe
Blueberry Streusel Muffins