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Chocolate mocha dacquoise terrine

AWW test kitchen
Chocolate mocha dacquoise terrine

Cuisine type: French
Course: Dessert
Favourite flavours: Cakes/baking

Chocolate mocha dacquoise terrine
INGREDIENTS

4 egg whites
1 cup (220g) caster sugar
2 tablespoons cocoa powder
200g dark eating chocolate, chopped coarsely
3/4 cup (180ml) cream

MOCHA BUTTER CREAM
1 tablespoon instant coffee powder
2 tablespoons boiling water
100g unsalted butter, chopped coarsely
2 1/4 cups (360g) icing sugar
METHOD

1. Preheat oven to 170°C (150°C fan-forced). Line each of three oven trays with baking paper; draw a 10cm x 25cm rectangle on each tray.

2. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating after each addition until sugar dissolves; fold in sifted cocoa.

3. Spread meringue mixture evenly over rectangles; bake, about 45 minutes or until meringue is dry to touch. Turn off oven; cool meringues in oven with door ajar.

4. Meanwhile, stir chocolate and cream in small saucepan over low heat until smooth, transfer to small bowl; refrigerate until firm. Beat chocolate mixture with electric mixer about 20 seconds or until changed to a paler colour.

5. MOCHA BUTTER CREAM: Dissolve coffee powder in the water in small bowl; cool. Beat butter in small bowl with electric mixer until pale in colour; gradually beat in sifted icing sugar. Beat in coffee mixture.

6. Place one meringue layer on serving plate; spread with half the chocolate mixture, then top with half the Mocha Butter Cream. Top with another meringue layer; spread with remaining chocolate mixture, then with remaining Mocha Butter Cream. Top with last meringue layer, cover; refrigerate 3 hours or overnight. Dust with a little extra sifted cocoa before serving.

Not suitable to freeze or microwave.

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