Almond Meringue (Dacquoise)
- Place the chocolate in a bowl.
- In a small saucepan, bring the cream and honey to a boil. Pour over the chocolate and let melt for 1 minute without stirring. Using a spatula, stir until the ganache is smooth. Stir in the butter. Cover and let rest for 4 hours at room temperature or until the ganache is firm but still spreadable.
Almond Meringue (Dacquoise)
- Meanwhile, with the rack in the middle position, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Using a pencil, draw a 3 x 13-inch (8 x 33 cm) rectangle on the underside of the parchment paper.
- In a bowl, whisk together the almond flour and icing sugar. Set aside.
- In a bowl placed over a pot of simmering water, heat the sugar and egg whites, whisking constantly until the sugar has dissolved. Remove the bowl from the pot.
- Beat the mixture with an electric mixer until stiff peaks form. Using a spatula, gently fold in the dry ingredients.
- Spoon the mixture into a pastry bag fitted with a 1/2-inch (1 cm) plain round tip. Pipe the meringue inside the rectangle. On the rest of the parchment paper, pipe the remaining meringue into teardrops, using 1 tsp (5 ml) per drop.
- Bake for 40 minutes or until the rectangular meringue is dry in the centre and easily detaches from the paper. Let cool.
- Adjust the oven temperature to 350°F (180°C). Generously butter a 4 x 14-inch (10 x 35 cm) rectangular tart pan with a removable bottom. Dust with a mixture of 1 tbsp of sugar and 1 tbsp of cocoa powder. Place the pan on a baking sheet.
- In a bowl, combine the brown sugar, flour, cocoa powder and baking soda.
- In a large bowl, combine the melted chocolate and oil with an electric mixer. Add the egg yolk. At low speed, stir in the dry ingredients alternately with the milk. Gradually stir in the boiling water until smooth. Pour into the tart pan.
- Bake for 22 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack.
- Place the egg yolk in a medium-sized bowl and set aside.
- In a small saucepan over high heat, bring the sugar and half of the water to a boil. Cook, without stirring, until golden brown. Remove from the heat. Add the remaining water and corn syrup. Watch out for splattering. Return to the stove and simmer, without stirring, until a candy thermometer reads 242°F (117°C).
- Beat the egg yolk with an electric mixer at medium speed. Drizzle the hot syrup onto the yolk, avoiding the mixer’s beaters. Increase the speed and beat until completely cooled.
- Add the butter, 1 or 2 pieces at a time, beating until smooth and creamy.
- Spoon the buttercream into a pastry bag fitted with a 1/2-inch (1 cm) plain round tip. Spoon 1/2 cup (125 ml) of the ganache into another pastry bag fitted with a 1/2-inch (1 cm) plain round tip.
- Gently unmould the cake and place on a serving platter. Spread with the remaining ganache. Cover with the rectangular meringue. Pipe ganache and buttercream teardrops overtop until completely covered. Top with several meringues. The cake is best served the same day.