Ingredients
Almond dacquoise
- 1 c blanched almonds
- 6 tbsp. sugar, divided
- 3 egg whites, reserve yolks
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
Chocolate ganache insert
- 3/4 c dark chocolate chips
- 5 tbsp. heavy cream
- 1/2 tsp. salt
Caramel creme brûlée insert
- 1/4 c sugar
- 1 tbsp. water
- 1 c heavy cream
- 1/4 c milk
- 3 egg yolks
- pinch of salt
Coffee Mousse
- 1 pkg gelatin
- 1/3 c water
- 3/4 c strong coffee/instant espresso powder
- 1/4 c sugar
- 2 c heavy cream
- 1 tsp. vanilla extract
- pinch of salt
Chocolate glaze
- 1 envelope gelatin
- 1/2 c water, divided
- 1/2 c heavy cream
- 5 tbsp. sugar
- 2/3 c coca powder, sifted
- 1 tsp. vanilla extract
Directions
Almond Dacquoise
- Preheat the oven to 325F and line a large baking sheet with parchment paper or silpat.
- In a food processor add the almonds with 4 tablespoons of sugar till finely milled.
- Whip egg whites till foamy, add salt and cream of tartar, beat till soft peaks then add the remaining 2 tablespoons of sugar, beat until stiff peaks form.
- Fold in the ground nuts and sugar mixture, evenly spread in the pan about a ¼ - ½” thick.
- Bake at 325F for 25-30 minutes until the edges are golden, set aside until ready to assemble.
Ganache Insert
- Heat the cream until steaming, add chocolate, let sit for a minute to melt the chocolate, add the salt and stir till smooth and glossy.
- Pour into a plastic wrap lined mold, I used a loaf pan, let set in refrigerator, remove from mold, freeze for 30 minutes before assembly.
Caramel creme brûlée insert
- Preheat the oven to 325F and put some water on to boil for the bain-marie.
- Put the sugar and water in a small sauce pan to caramelize, keep an eye on it, shake and swirl occasionally. Have the heavy cream and milk measured ahead of time and standing by.
- When the sugar is a dark golden brown color pour in the dairy, let simmer until all of the caramel is dissolved stirring occasionally.
- In a small bowl whisk the egg yolks, slowly pour in a half of the caramel mixture while whisking the eggs to temper them. Pour back into the pot, add the salt and mix together.
- Pour the custard into a pan similar to the size of your mold and place that in a bigger pan, pour the hot water into the bigger pan for the bain-marie.
- Bake at 325F for 30-45 minutes, let cool. Freeze for an hour before assembly.
Coffee Mousse
- Bloom gelatin in water for 5 minutes.
- Add gelatin to hot coffee and sugar, stir till dissolved, if not dissolving, microwave for 30 seconds, chill in the fridge till it starts to thicken, 30-45 minutes.
- Whip cream to stiff peaks, fold in coffee mixture into the cream, add vanilla and salt.
Assembly
- In a line mold with plastic warp, I used a loaf pan, spread about a thrid of the coffee mousse. Add the frozen caramel crème brulee, coffee mouse, ganache insert and then the remaining coffee mousse.
- Finally place a trimmed piece of almond dacquoise as the base, wrap and freeze for only one out. Turn out onto a cooling rack with a sheet tray underneath in preparation for the glaze.
Chocolate glaze
- Bloom gelatin in ¼ cup water.
- Put cream, ¼ cup water and sugar in a sauce pan, bring to a boil.
- Sift in cocoa powder, bring back to a boil for 4 minutes whisking constantly.
- Take off the heat, add bloomed gelatin and vanilla, cool to 120F.
- Pour over cake on a cooling rack, refrigerate at least one hour before serving.