Today Gavin turned 29 (for the first time), he’s a pretty amazing husband so I thought I’d make a pretty amazing dessert to celebrate. A few months back, Cooks Illustrated had a recipe for a Chocolate Espresso Dacquoise and Gavin asked if I could make it for Christmas.
At the time, I laughed. It is a crazy complicated multistage recipe which incorporates meringue, espresso butter cream (made with egg yolks) and chocolate ganache in carefully created layers and then coated in ganache and decorated with slivered almonds and hazelnuts.You can find the recipe at Epicurious: http://www.epicurious.com/recipes/member/views/CHOCOLATE-ESPRESSO-DACQUOISE-51527241
Fast forward a few months and I was looking for the perfect dessert to celebrate Gavin’s birthday, and the chocolate-espresso dacquoise recipe stood out as a clear contender. I’m not sure why, I’ve got two little kids who love to help, and this isn’t the sort of recipe that I’d want “help” with.
I decided to give it a try anyway, after all, the weather has been nice and they have an early bedtime most nights, so surely I could find a few hours here and there to make such a stunning confection.
I’ll be honest, it turned out much better than I expected. I had a few set-backs, but over all it was a surprising success.
We fully intend to have the leftovers for breakfast tomorrow.
Happy birthday Gavin!