CHOCOLATE BUTTERCREAM DACQUOISE        Servings:

Dacquoise:
14-16         hazelnuts for garnish    4   c.    sifted powdered sugar
2 2/3 c.      finely ground hazelnuts  12        egg whites
1/4 tsp.      cream of tartar          4   c.    coarsely ground hazelnuts

Buttercream:
20  oz.       bittersweet chocolate    9         eggs
2   c.        fine white sugar         2   lb.   unsalted butter

    Line 4 sheet pans with wax paper.  Preheat oven to 200F.  Combine 2 c.
sugar with 2 2/3 c. hazelnuts.  Beat egg whites until foamy, add cream of
tartar, and beat until stiff.  Gradually add 2 c. sugar and beat until
glossy peaks form, but not to grainy texture.  Fold sugar/hazelnut mixture
into egg whites.  Fill large pastry bag (with plain round 1/2 inch tip)
with mixture, and pipe 4 solid 10 inch diameter circles onto waxed paper-
lined sheets.  Bake 2 hours until crisp.  Cool.

Cream: Melt chocolate on low heat.  Combine eggs and sugar, place in
double boiler and whisk over low heat until mixture reaches 115F on candy
thermometer.  Whip at medium speed.  Slowly add chocolate, and mix at
low-medium speed.  Add softened butter and mix until smooth.  Pour over
top of meringues.