Gluten Free Dairy Free Mocha Dacquoise Recipe

by Carol Kicinski on June 18, 2018

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Ah, the dacquoise. This beautiful meringue cake comes from none other than the mecca of magnificent confections … France! With layers of buttercream frosting between crisp almond or hazelnut meringue wafers, there’s simply nothing more decadent and elegant than a dacquoise. It even sounds fancy. This Gluten Free Dairy Free Mocha Dacquoise recipe is my newest dacquoise variation and I think you’re going to love it!

In the past I’ve made raspberry dacquoise and apricot dacquoise, but for those of you who crave chocolate, this new creation is sure to hit the spot. It’s pretty simple to make and is impressive to serve to dinner party guests. Or just make it to serve to family on any random day of the week … just because it sounds fancy doesn’t mean it has to be served that way!

The key to a good dacquoise is good quality eggs – it is a meringue, after all. I use Nature’s Yoke cage free pasture raised eggs. And you also want to make sure you use quality extracts, not the artificial stuff.

Gluten-Free Mocha Dacquoise Recipe

Gluten Free Dairy Free Mocha Dacquoise Recipe

Ingredients

Chocolate Dacquoise:

6 large cage free egg whites, at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon kosher or fine sea salt
¾ cup sugar
1 teaspoon pure vanilla extract
¾ cup almond flour
1/3 cup unsweetened cocoa powder
Powdered sugar for dusting

Mocha Buttercream Frosting:

1 cup organic vegetable shortening
4 cups powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
8-10 tablespoons strong coffee, cooled

Directions

Chocolate Dacquoise:

Preheat the oven to 300 degrees. Draw three 8-inch circles on parchment paper – you will need 2 pieces of parchment. Turn the paper over and place on two baking sheets.

Beat the egg whites, cream of tartar, and salt on medium-high speed until foamy. Increase speed to high then gradually add the sugar. Beat until stiff peaks form.

Whisk the almond flour and cocoa powder together until there are no lumps. Add to the egg whites and beat for 30 seconds on low speed. Using a spatula, make sure everything is fully combined.

Dollop one third of the mixture in the middle of each drawn circle, then spread into an even layer with an offset spatula. Bake for 45 minutes.

Place the dacquoise, still on the parchment paper, on wire racks to cool completely. When they are completely cooled, gently peel the paper off the layers. Place one dacquoise layer on a serving platter, spread with half of the buttercream frosting, place another dacquoise layer on top, spread the rest of the butter cream on top in an even layer, and top with the remining dacquoise layer. Dust with powdered sugar.

Can be served immediately or refrigerated for up to one day.

Mocha Buttercream Frosting:

Beat the shortening until fluffy.

Sift the powdered sugar and cocoa powder together. Add to the shortening and beat. Beat in the vanilla then the coffee, 1 tablespoon at a time, until it reaches a thick yet easily spreadable consistency. Can be used immediately or stored in the refrigerator, covered, for several days.

Servings

A gluten free dacquoise recipe that serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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