Cocoa Nib, Chocolate, And Citrus Dacquoise

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• nonstick vegetable oil cooking spray
• 1 cup powdered sugar
• 1 tablespoon cornstarch
• 3/4 cup cocoa nibs, finely ground in spice mill or small coffee grinder (about 2 1/2 to 3 ounces)
• 1/2 teaspoon coarse kosher salt
• 3/4 cup egg (about 6 large)
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• nonstick vegetable oil cooking spray
• 1/2 cup sugar, divided
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon coarse kosher salt
• 1/3 cup canola oil or 1/3 cup other vegetable oil
• 2 large eggs, separated
• 2 tablespoons water
• 1 1/4 cups chilled heavy whipping cream
• 1 (8 ounce) container mascarpone cheese
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 6 ounces bittersweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 3 tablespoons water
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons light corn syrup
• 3 tablespoons unsalted butter, room temperature
• blood orange marmalade
• blood orange section (for garnish)

Recipe

• 1 meringues:.
• 2 preheat oven to 300°f line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. beat egg whites and cream of tartar in large bowl until thick and foamy. adding 1 tablespoon sugar at a time, beat until stiff but not dry. fold in cocoa nib mixture. divide meringue between prepared pans, spreading evenly.
• 3 bake meringues 1 hour. turn off heat. keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
• 4 chocolate chiffon cake:.
• 5 preheat oven to 325°f line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
• 6 whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. stir in dry ingredients. beat egg whites in another medium bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. fold whites into yolk mixture. transfer batter to prepared pan.
• 7 bake cake until tester inserted into center comes out clean, about 25 minutes. cool in pan 15 minutes. turn cake out onto rack; peel off parchment. cool completely. do ahead can be made 1 day ahead. wrap in foil; store at room temperature.
• 8 mascarpone whipped cream:.
• 9 combine all ingredients in large bowl. beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). cover and chill at least 1 hour and up to 2 hours.
• 10 glaze:.
• 11 place chocolate in large microwave-safe bowl. combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. whisk over medium heat until blended and just beginning to boil. pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. whisk in butter. let glaze stand until thick enough to spread, 15 to 20 minutes.
• 12 place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. refrigerate until chocolate is firmly set, about 30 minutes. spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. refrigerate 10 minutes. place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. carefully place cake layer atop meringue on platter. top assembled cake with second meringue, flat side up. spread 1/3 of glaze over top and sides of cake in thin even layer. refrigerate until coating sets, about 30 minutes.
• 13 heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. carefully pour glaze over cake, spreading to coat evenly. chill cake until glaze sets, at least 1 hour. ****do ahead cake can be made 3 days ahead. cover with cake dome and keep refrigerated.