This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn’t compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.
Ингредиенты
- 2 tbsp blanched almonds
- 2 tbsp unsalted shelled pistachios
- 1/2 tsp cornstarch
- 1 egg white
- 1 pinch cream of tartar
- 3 tbsp sugar
- 5 oz (140 g) dark chocolate, chopped
- 1/4 tsp ground cardamom
- 1/2 cup (125 ml) 15% cooking cream
- 1/2 cup (125 ml) orange juice
- 1 tbsp sugar
- 2 oranges
Инструкция
- With the rack in the middle position, preheat the oven to 250°F (120°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, letting it hang over two sides.
- In a small food processor, finely chop the almonds and pistachios with the cornstarch.
- In a bowl, whisk the egg white and cream of tartar with an electric mixer until foamy. Gradually add the sugar, while whisking, until stiff peaks form. Fold in the nut mixture with a spatula or whisk. Spread evenly in the baking pan.
- Bake for 35 minutes. Let cool completely in the pan. Pass a thin blade between the pan and the dacquoise. Unmould and break into pieces.
