Cocoa Nib, Chocolate, and Citrus Dacquoise

Ingredients

• 0.3 cup flour 
• 0.3 teaspoon double-acting baking powder 
• 0.1 teaspoon baking soda 
• 6 ounces bittersweet chocolate chopped
• 12 servings blood oranges (for garnish)
• 0.3 cup vegetable oil 
• 0.1 teaspoon kosher salt 
• 2.5 ounces cacao nibs finely
• 2 tablespoons plus light
• 1 tablespoon cornstarch 
• 0.3 teaspoon cream of tartar 
• 0.8 cup egg whites ( 6 large)
• 2 large eggs separated
• 0.8 cup cup heavy whipping cream 
• 8 ounce mascarpone cheese 
• 0.3 cup powdered sugar 
• 0.5 cup sugar divided
• 3 tablespoons butter unsalted room temperature
• 3 tablespoons cocoa powder unsweetened
• 2 teaspoons vanilla extract 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk
• aluminum foil
• microwave

Directions

1. Preheat oven to 300°F. Linebottoms of two 9-inch-diameter cake panswith 1 1/2-inch-high sides with parchmentpaper; spray parchment with nonstickspray. Sift powdered sugar and cornstarchinto medium bowl; whisk in ground cocoanibs and 1/2 teaspoon coarse salt. Beat eggwhites and cream of tartar in large bowluntil thick and foamy.
2. Adding 1 tablespoonsugar at a time, beat until stiff but not dry.Fold in cocoa nib mixture. Divide meringuebetween prepared pans, spreading evenly.
3. Bake meringues 1 hour. Turn off heat.Keeping oven door closed, leave meringuesin oven overnight to dry (meringues willdeflate slightly).
4. Preheat oven to 325&Deg;F. Line bottom of 9-inch-diametercake pan with 2-inch-high sideswith parchment paper; spray parchmentwith nonstick spray.
5. Combine 1/4 cup sugarand next 5 ingredients in medium bowl;whisk to blend.
6. Whisk 1/3 cup oil, egg yolks, and 2tablespoons water in large bowl to blend.Stir in dry ingredients. Beat egg whitesin another medium bowl until soft peaksform. Gradually add remaining 1/4 cupsugar, beating until stiff but not dry. Foldwhites into yolk mixture.
7. Transfer batterto prepared pan.
8. Bake cake until tester inserted intocenter comes out clean, about 25 minutes.Cool in pan 15 minutes. Turn cake out ontorack; peel off parchment. Cool completely.DO AHEAD: Can be made 1 day ahead. Wrapin foil; store at room temperature.
9. Combine all ingredients in large bowl. Beatjust until mixture holds soft peaks (do notoverbeat or mixture will curdle). Cover andchill at least 1 hour and up to 2 hours.
10. Place chocolate in largemicrowave-safe bowl.
11. Combine heavywhipping cream, 3 tablespoons water,unsweetened cocoa powder, and lightcorn syrup in heavy medium saucepan.
12. Whisk over medium heat until blended andjust beginning to boil.
13. Pour mixture overchopped chocolate; let stand 1 minute,then stir until smooth.
14. Whisk in butter.
15. Letglaze stand until thick enough to spread,15 to 20 minutes.
16. Place 1 meringue on platter, flat sidedown; spread 1/2 cup glaze over. Refrigerateuntil chocolate is firmly set, about 30minutes.
17. Spread half of mascarpone cream(about 1 1/2 cups) over chilled chocolate.Refrigerate 10 minutes.
18. Place cake layeron work surface; spread with 1/2 cupmarmalade, then remaining mascarponecream. Carefully place cake layer atopmeringue on platter. Top assembled cakewith second meringue, flat side up.
19. Spread1/3 of glaze over top and sides of cake inthin even layer. Refrigerate until coatingsets, about 30 minutes.
20. Heat remaining glaze in microwave justuntil pourable but not hot, 5 to 10 seconds.Carefully pour glaze over cake, spreadingto coat evenly. Chill cake until glaze sets, atleast 1 hour. DO AHEAD: Cake can be made3 days ahead. Cover with cake dome andkeep refrigerated.
21. Cut cold cake into wedges.
22. Servewith blood orange segments.
23. * Bits of shell-roasted cocoa beans;available at many specialty foods storesand from chocosphere.com.
24. ** An Italian cream cheese; sold at manysupermarkets and at Italian markets.