The layers of the Almond Dacquoise Cake are assembled using whipped ganache to form a neat loaf shape. Before the icing sets, the top surface is dragged with a cake comb, a simple way to texture a cake.
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 1999
- 16 ounces bittersweet chocolate
- 16 ounces heavy cream
Chop chocolate into 1/4-inch pieces; transfer to a heat-proof bowl. Set aside.
Heat cream in a saucepan just until simmering. Pour over reserved chocolate; let sit for 2 minutes. Stir to combine; cool to room temperature, stirring occasionally.
Whisk chocolate mixture until lightened. Do not overmix; use immediately.