Ingredients
Meringues
- Nonstick vegetable oil spray
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 3/4 cup cocoa nibs*(about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
- 1/2 teaspoon coarse kosher salt
- 3/4 cup egg whites (about 6 large)
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
chocolate chiffon cake
- Nonstick vegetable oil 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 other vegetable oil
- 2 large eggs, separated
- 2 tablespoons water
mascarpone whipped cream
- 1 1/4 cups chilled heavy whipping cream
- 1 8-ounce container mascarpone cheese
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
glaze
- 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 segments (for garnish)
Description
In This Decadent Dessert, Cocoa Nib Meringues Are Layered With Chocolate Chiffon Cake, Mascarpone Whipped Cream, And Blood Orange Marmalade, Then Covered In A Rich Chocolate Glaze.
Bon Appetit Magazine
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