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Chocolate Dacquoise

This is the foundation for the incredible mocha dacquoise cake that Martha made to celebrate her 10th-anniversary show.

  • Yield: Makes two 12-inch layers
Chocolate Dacquoise

Source: The Martha Stewart Show


  • 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 12-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 speed until foamy. Add the cream of tartar and a tablespoon of the granulated sugar; beat until soft peaks form. With mixer running, gradually add the remaining 11 tablespoons granulated sugar, beating until stiff glossy peaks form. Fold 1/3 of the egg whites into the confectioners' sugar and cocoa mixture, then fold in remaining whites.

  3. Transfer meringue to a large pastry bag fitted with a large 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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