Chocolate Espresso Dacquoise

Name: Chocolate Espresso Dacquoise
Cuisine: European, Italian, Mediterranean, French
Ingredients: 3/4 cup blanched sliced almonds, toasted; 1/2 cup hazelnuts, toasted and skinned; 1 tablespoon cornstarch; 1/8 teaspoon table salt; 1 cup granulated sugar; 4 large egg whites, room temperature (in a large bowl); 1/4 teaspoon cream of tartar; 3/4 cup whole milk; 4 large egg yolks; 1/3 cup sugar; 1 1/2 teaspoons cornstarch; 1/4 teaspoon salt; 2 tablespoons amaretto; 1 1/2 tablespoons instant espresso powder; 16 tablespoons (2 sticks) unsalted butter, softened; 6 ounces bittersweet chocolate, broken into pieces (I used Ghiradelli 60% chocolate baking bars); 3/4 cup heavy cream; 2 teaspoons light corn syrup; Topping; 12 whole hazelnuts, toasted and skinned (follow same process for toasting as those used in meringue); 1 cup blanched sliced almonds, toasted