I shudder to remember my first attempt at dacquoise. Alas, as a neophyte, I didn’t know about baker’s parchment and attempted to bake the meringues on waxed paper. The wax melted and I struggled valiantly, cursing all the while, to peel the paper from the meringues without breaking them. I persevered and eventually mastered the dacquoise and other related meringue layer cakes (even using waxed paper, which I still don’t recommend). This version is one of the best loved of all of our desserts. It satisfies one’s craving for chocolate and delights with its smooth, chewy, and crunchy textures.