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Chocolate Dacquoise for Mocha Dacquoise Cake


This is the foundation for the decadent Mocha Dacquoise Cake that Martha made on episode 612 of Martha Bakes.

  • Yield: Makes two 10-inch layers


  • 1 1/2 cups confectioners' sugar, plus more for dusting
  • 1/3 cup Dutch-process cocoa powder
  • 6 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar


  1. Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.

  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.

  3. Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

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