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Ganache:
4 ounces best-quality bittersweet chocolate
1/2 cup heavy or whipping cream, scalded
1 1/2 tablespoons rum
1/2 cup heavy or whipping cream, cold

Buttercream:
1 cup granulated sugar
1/3 cup water
6 egg yolks, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons instant coffee powder
2 tablespoons hot brewed coffee

Whipped Cream:
1 cup heavy or whipping cream, cold
3 tablespoons confectioner's sugar
1 tablespoon instant coffee powder
2 tablespoons rum
1/2 cup toasted sliced almonds (garnish)

1. To make the meringues, Preheat oven to 300 degrees F. Cut three
8-inch circles from waxed paper or parchment paper. Light butter and flour
2 baking sheets, place the paper circles 2 inches apart on the sheet, and butter and flour the paper circles.
2. Using repeated pulses, process the almonds, cocoa and confectioner's sugar in a food processor fitted with a steel blade to mix thoroughly.
3. Beat the egg whites in a mixer bowl until just beginning to stiffen. Gradually beat in 2 tablespoons of the superfine sugar and continue beating until the egg whites are stiff. Gradually add the remaining superfine sugar, beating at a low speed. Gently fold in the almond mixture.
4. Carefully spoon the meringue into a pastry bag fitted with a plain 1/2-inch tip. Pipe the meringue in a spiral to completely fill each of the 3 circles. If you have meringue left, change the tip on the bag to a star tip, and pipe
small stars onto the baking sheets between the large circles. The small meringues will be used later for decorating the dacquoise.
5. Bake the meringues until they are dry but not browned, about 1 hour.
The meringues can be prepared up to 1 week in advance. Let cool, then wrap and store in a dry place.
6. To make the ganache, melt the chocolate in the top of a double boiler over simmering water. Remove the pan from the water and stir in the scalded cream. Whisk until smooth and then blend in the rum. Refrigerate covered until firm but not hardened, about 4 hours.
7. Remove the ganache to a large mixer bowl and beat until light and fluffy.
8. Beat the cold cream until it forms soft peaks and fold it into the ganache. Refrigerate covered until ready to use.
9. To make the buttercream, combine the sugar and water in a heavy saucepan and heat to boiling. Cook without stirring to 250 degrees F. on
a candy thermometer.
10. Meanwhile, beat the egg yolks in a mixer bowl until thick. Pour in the sugar syrup in a thin steady stream, beating constantly. Continue beating
until the mixture cools, about 10 minutes.
11. Beat in the softened butter, 1 tablespoon at a time. Dissolve the instant coffee powder in the brewed coffee and beat into the buttercream. Refrigerate covered until firm but still spreadable.
12. To make the whipped cream, beat the cream until it starts to hold peaks. Beat in the sugar, instant coffee, and rum and continue beating until quite stiff. Refrigerate.
13. To assemble the dacquoise, place one meringue layer on a serving platter and spread with a thin layer of the buttercream. Cover with e smooth layer of all the ganache. Top with a second meringue layer and spread with the whipped cream. Top with the last meringue layer.
14. Spread the side and top of the dacquoise with the remaining buttercream. Using a pastry bag, pipe any remaining buttercream in a decorative pattern over the top.
15. Sprinkle the top with the almonds and decorate the side with meringue stars if you made them. Refrigerate at least 1 hour before serving.
10 to 12 portions.