OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
Times that I'm going to make Saturday. Looks pretty straightforward.
The buttercream that fills it, however, calls for 3 TB of instant
espresso coffee powder. (So technically this should be called a H&A
Mocha Dacquoise).

Here's my question. Some of my guests would undoubtedly prefer
chocolate to the coffe flavor. I have looked at various recipes on
the net, epicurious, cooks.com, Bon Appetit, the cooks thesaurus, and
not found what I would call a good enough match to make a direct
substitution of the filler. (In fact, some don't list "dacquoise" at
all, but it's really the filling anyway.) I see that they are
sometimes filled with mousse, or various whipped cream mixtures, or
something that must be frozen. But I haven't found a chocolate butter
cream that I think would substitute exactly. I wonder if changing the
coffee powder to just some good quality unsweetended cocoa would work?
I don't know that using actual chocolate that must be melted would
work, as that is not a dry powder and might change the final texture
or results. Any suggestions? Here's the recipe for the filling, but
I'm not going to type in the meringue plus directions. The three
layers of meringue incorporate chopped hazelnuts and almonds, plus
some vanilla extract and almond extract. Then they just make three
roughly 1/2" thick round meringues that gets filled with the chocolate
butter cream:

3/4 C milk
1/2 C sugar
4 egg yolks
3 sticks unsalted butter (really! - not for the coronary
artery-impaired!)
3 TB instant espresso coffee powder dissolved in 1 TB warm water

shortened directions:

simmer milk and sugar
whisk yolks
combine above two (properly), cook until thick
beat w/ electric mixer whisk until cool
beat in butter
beat in espresso/water mixture
whip until smooth and fluffy

assemble

So, you experts (Kay Hartman? Sheldon?), do you think I could just
substitute cocoa? Another factor is that I hate to keep all my
middle-aged guests (including me) awake w/ that much coffee as a
dessert. I might try to find decaf espresso (is there such a thing?
sounds like an oxymoron), but it sounds like this would also be yummy
w/ chocolate instead, or mostly chocolate and a little coffee flavor,
like 2 TB cocoa and 1 TB coffee.

Hopefully,
betsy

"Betsy" > wrote in message
om...
> OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> Times that I'm going to make Saturday. Looks pretty straightforward.
> The buttercream that fills it, however, calls for 3 TB of instant
> espresso coffee powder. (So technically this should be called a H&A
> Mocha Dacquoise).
>
> Here's my question. Some of my guests would undoubtedly prefer
> chocolate to the coffe flavor. I have looked at various recipes on
> the net, epicurious, cooks.com, Bon Appetit, the cooks thesaurus, and
> not found what I would call a good enough match to make a direct
> substitution of the filler. (In fact, some don't list "dacquoise" at
> all, but it's really the filling anyway.) I see that they are
> sometimes filled with mousse, or various whipped cream mixtures, or
> something that must be frozen. But I haven't found a chocolate butter
> cream that I think would substitute exactly. I wonder if changing the
> coffee powder to just some good quality unsweetended cocoa would work?
> I don't know that using actual chocolate that must be melted would
> work, as that is not a dry powder and might change the final texture
> or results. Any suggestions? Here's the recipe for the filling, but
> I'm not going to type in the meringue plus directions. The three
> layers of meringue incorporate chopped hazelnuts and almonds, plus
> some vanilla extract and almond extract. Then they just make three
> roughly 1/2" thick round meringues that gets filled with the chocolate
> butter cream:
>
> 3/4 C milk
> 1/2 C sugar
> 4 egg yolks
> 3 sticks unsalted butter (really! - not for the coronary
> artery-impaired!)
> 3 TB instant espresso coffee powder dissolved in 1 TB warm water
>
> shortened directions:
>
> simmer milk and sugar
> whisk yolks
> combine above two (properly), cook until thick
> beat w/ electric mixer whisk until cool
> beat in butter
> beat in espresso/water mixture
> whip until smooth and fluffy
>
> assemble
>
> So, you experts (Kay Hartman? Sheldon?), do you think I could just
> substitute cocoa? Another factor is that I hate to keep all my
> middle-aged guests (including me) awake w/ that much coffee as a
> dessert. I might try to find decaf espresso (is there such a thing?
> sounds like an oxymoron), but it sounds like this would also be yummy
> w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> like 2 TB cocoa and 1 TB coffee.
>
> Hopefully,
> betsy

You can just use a good quality cocoa power in place of the espresso. For a
more powerful chocolate flavor, use 4 to 6 ounces of bittersweet chocolate.
The more chocolate you add, the stiffer the buttercream will become.

Here is a recipe for buttercream from the Cake Bible

6 large egg yolks
3/4 cup sugar
1/2 cup corn syrup
2 cups unsalted butter
Optional: 2 to 4 tablespoons Liqueur

Beat yolks with an electric mixer until light in color

Combine sugar and corn syrup in a small saucepan, stirring constantly until
the sugar dissolves and comes to a rolling boil.

Beat the sugar mixture into the yolks in a steady stream. Continue to beat
until completely cool.

Gradually beat in the butter and optional flavoring.

Chocolate Variation
Beat 6 ounces of melted and cooled chocolate (preferably extra bittersweet
or bittersweet) into the buttercream.

Mocha:
Add 2 tablespoons of espresso powder to chocolate buttercream

Chocolate Praline:
Beat 1/4 cup praline paste into the chocolate buttercream.

"Betsy" > wrote in message
om...
> OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> Times that I'm going to make Saturday. Looks pretty straightforward.
> The buttercream that fills it, however, calls for 3 TB of instant
> espresso coffee powder. (So technically this should be called a H&A
> Mocha Dacquoise).
>
> Here's my question. Some of my guests would undoubtedly prefer
> chocolate to the coffe flavor. I have looked at various recipes on
<SNIP>
>
> So, you experts (Kay Hartman? Sheldon?), do you think I could just
> substitute cocoa? Another factor is that I hate to keep all my
> middle-aged guests (including me) awake w/ that much coffee as a
> dessert. I might try to find decaf espresso (is there such a thing?
> sounds like an oxymoron), but it sounds like this would also be yummy
> w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> like 2 TB cocoa and 1 TB coffee.
>
> Hopefully,
> betsy

Betsy,

You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
if you add too much chocolate, it will "harden" more, like a stiff mousse.
Not bad, eating wise, really...but it makes it difficult to spread, and does
change the texture.

kimberly

"Nexis" > wrote in message news:<vIJbd.1962$SW3.1457@fed1read01>...
> "Betsy" > wrote in message
> om...
> > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > Times that I'm going to make Saturday. Looks pretty straightforward.
> > The buttercream that fills it, however, calls for 3 TB of instant
> > espresso coffee powder. (So technically this should be called a H&A
> > Mocha Dacquoise).
> >
> > Here's my question. Some of my guests would undoubtedly prefer
> > chocolate to the coffe flavor. I have looked at various recipes on
> <SNIP>
> >
> > So, you experts (Kay Hartman? Sheldon?), do you think I could just
> > substitute cocoa? Another factor is that I hate to keep all my
> > middle-aged guests (including me) awake w/ that much coffee as a
> > dessert. I might try to find decaf espresso (is there such a thing?
> > sounds like an oxymoron), but it sounds like this would also be yummy
> > w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> > like 2 TB cocoa and 1 TB coffee.
> >
> > Hopefully,
> > betsy
>
> Betsy,
>
> You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
> substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
> try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
> if you add too much chocolate, it will "harden" more, like a stiff mousse.
> Not bad, eating wise, really...but it makes it difficult to spread, and does
> change the texture.
>
> kimberly



Thanks everybody! I'll dedicate my first bite to you!
betsy

"Nexis" > wrote in message news:<vIJbd.1962$SW3.1457@fed1read01>...
> "Betsy" > wrote in message
> om...
> > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > Times that I'm going to make Saturday. Looks pretty straightforward.
> > The buttercream that fills it, however, calls for 3 TB of instant
> > espresso coffee powder. (So technically this should be called a H&A
> > Mocha Dacquoise).
> >
> > Here's my question. Some of my guests would undoubtedly prefer
> > chocolate to the coffe flavor. I have looked at various recipes on
> <SNIP>
> >
> > So, you experts (Kay Hartman? Sheldon?), do you think I could just
> > substitute cocoa? Another factor is that I hate to keep all my
> > middle-aged guests (including me) awake w/ that much coffee as a
> > dessert. I might try to find decaf espresso (is there such a thing?
> > sounds like an oxymoron), but it sounds like this would also be yummy
> > w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> > like 2 TB cocoa and 1 TB coffee.
> >
> > Hopefully,
> > betsy
>
> Betsy,
>
> You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
> substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
> try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
> if you add too much chocolate, it will "harden" more, like a stiff mousse.
> Not bad, eating wise, really...but it makes it difficult to spread, and does
> change the texture.
>
> kimberly



Thanks everybody! I'll dedicate my first bite to you!
betsy

(Betsy) wrote in message . com>...
> "Nexis" > wrote in message news:<vIJbd.1962$SW3.1457@fed1read01>...
> > "Betsy" > wrote in message
> > om...
> > > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > > Times that I'm going to make Saturday. Looks pretty straightforward.
> > > The buttercream that fills it, however, calls for 3 TB of instant
> > > espresso coffee powder. (So technically this should be called a H&A
> > > Mocha Dacquoise).
> > >
> > > Here's my question. Some of my guests would undoubtedly prefer
> > > chocolate to the coffe flavor. I have looked at various recipes on
> <SNIP>
> > >
> > > So, you experts (Kay Hartman? Sheldon?), do you think I could just
> > > substitute cocoa? Another factor is that I hate to keep all my
> > > middle-aged guests (including me) awake w/ that much coffee as a
> > > dessert. I might try to find decaf espresso (is there such a thing?
> > > sounds like an oxymoron), but it sounds like this would also be yummy
> > > w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> > > like 2 TB cocoa and 1 TB coffee.
> > >
> > > Hopefully,
> > > betsy
> >
> > Betsy,
> >
> > You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
> > substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
> > try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
> > if you add too much chocolate, it will "harden" more, like a stiff mousse.
> > Not bad, eating wise, really...but it makes it difficult to spread, and does
> > change the texture.
> >
> > kimberly
>
>
>
> Thanks everybody! I'll dedicate my first bite to you!
> betsy


The report: I used 1 TB of espresso powder, will probably cut it down
to 1/2 next time. Also used 1 TB cocoa and about 1 oz scharffenburger
BS chocolate. Will up to 2 oz choc next time. Turned out fine,
though, I will definitely make again. I did not get the 3 maerigue
rounds very even on top, (sides were OK) but the filling took care of
that. I think next time I'll cover each meringue round with parchment
and use cake pan to push down evenly (and lightly). Then I'll bake
with parchment on both sides - does that sound OK? I was trying to
think of how to use a cake pan to get an even top and then pull it
away w/o dragging lots of meringue along with it. Coat with butter,
oil, water? So I guess parchment that can go into the oven sounds
best. I won't be able to see the color well as it cooks, though.

The advantage of looking at multiple recipes is you ghet an idea of
what your window of variability is, this worked well.

betsy

(Betsy) wrote in message . com>...
> "Nexis" > wrote in message news:<vIJbd.1962$SW3.1457@fed1read01>...
> > "Betsy" > wrote in message
> > om...
> > > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > > Times that I'm going to make Saturday. Looks pretty straightforward.
> > > The buttercream that fills it, however, calls for 3 TB of instant
> > > espresso coffee powder. (So technically this should be called a H&A
> > > Mocha Dacquoise).
> > >
> > > Here's my question. Some of my guests would undoubtedly prefer
> > > chocolate to the coffe flavor. I have looked at various recipes on
> <SNIP>
> > >
> > > So, you experts (Kay Hartman? Sheldon?), do you think I could just
> > > substitute cocoa? Another factor is that I hate to keep all my
> > > middle-aged guests (including me) awake w/ that much coffee as a
> > > dessert. I might try to find decaf espresso (is there such a thing?
> > > sounds like an oxymoron), but it sounds like this would also be yummy
> > > w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> > > like 2 TB cocoa and 1 TB coffee.
> > >
> > > Hopefully,
> > > betsy
> >
> > Betsy,
> >
> > You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
> > substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
> > try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
> > if you add too much chocolate, it will "harden" more, like a stiff mousse.
> > Not bad, eating wise, really...but it makes it difficult to spread, and does
> > change the texture.
> >
> > kimberly
>
>
>
> Thanks everybody! I'll dedicate my first bite to you!
> betsy


The report: I used 1 TB of espresso powder, will probably cut it down
to 1/2 next time. Also used 1 TB cocoa and about 1 oz scharffenburger
BS chocolate. Will up to 2 oz choc next time. Turned out fine,
though, I will definitely make again. I did not get the 3 maerigue
rounds very even on top, (sides were OK) but the filling took care of
that. I think next time I'll cover each meringue round with parchment
and use cake pan to push down evenly (and lightly). Then I'll bake
with parchment on both sides - does that sound OK? I was trying to
think of how to use a cake pan to get an even top and then pull it
away w/o dragging lots of meringue along with it. Coat with butter,
oil, water? So I guess parchment that can go into the oven sounds
best. I won't be able to see the color well as it cooks, though.

The advantage of looking at multiple recipes is you ghet an idea of
what your window of variability is, this worked well.

betsy

(Betsy) wrote in message . com>...
> "Nexis" > wrote in message news:<vIJbd.1962$SW3.1457@fed1read01>...
> > "Betsy" > wrote in message
> > om...
> > > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > > Times that I'm going to make Saturday. Looks pretty straightforward.
> > > The buttercream that fills it, however, calls for 3 TB of instant
> > > espresso coffee powder. (So technically this should be called a H&A
> > > Mocha Dacquoise).
> > >
> > > Here's my question. Some of my guests would undoubtedly prefer
> > > chocolate to the coffe flavor. I have looked at various recipes on
> <SNIP>
> > >
> > > So, you experts (Kay Hartman? Sheldon?), do you think I could just
> > > substitute cocoa? Another factor is that I hate to keep all my
> > > middle-aged guests (including me) awake w/ that much coffee as a
> > > dessert. I might try to find decaf espresso (is there such a thing?
> > > sounds like an oxymoron), but it sounds like this would also be yummy
> > > w/ chocolate instead, or mostly chocolate and a little coffee flavor,
> > > like 2 TB cocoa and 1 TB coffee.
> > >
> > > Hopefully,
> > > betsy
> >
> > Betsy,
> >
> > You can get some good dutched cocoa, like Scharffen Berger or Valrhona, and
> > substitute that, or use a good bittersweet chocolate. 3 ounces, maybe. Or
> > try 1/2 each chocolate and cocoa for a good balanced flavor. Just remember,
> > if you add too much chocolate, it will "harden" more, like a stiff mousse.
> > Not bad, eating wise, really...but it makes it difficult to spread, and does
> > change the texture.
> >
> > kimberly
>
>
>
> Thanks everybody! I'll dedicate my first bite to you!
> betsy


The report: I used 1 TB of espresso powder, will probably cut it down
to 1/2 next time. Also used 1 TB cocoa and about 1 oz scharffenburger
BS chocolate. Will up to 2 oz choc next time. Turned out fine,
though, I will definitely make again. I did not get the 3 maerigue
rounds very even on top, (sides were OK) but the filling took care of
that. I think next time I'll cover each meringue round with parchment
and use cake pan to push down evenly (and lightly). Then I'll bake
with parchment on both sides - does that sound OK? I was trying to
think of how to use a cake pan to get an even top and then pull it
away w/o dragging lots of meringue along with it. Coat with butter,
oil, water? So I guess parchment that can go into the oven sounds
best. I won't be able to see the color well as it cooks, though.

The advantage of looking at multiple recipes is you ghet an idea of
what your window of variability is, this worked well.

betsy