30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cousin Clara's Chocolate Hazelnut Dacquoise
Cousin Clara's Chocolate Hazelnut Dacquoise
Cousin Clara's Chocolate Hazelnut Dacquoise
⏱3h
👥8
🔥450 cal
Medium
🍽️Holiday
A classic dacquoise featuring layers of hazelnut meringue, chocolate ganache, and a simple hazelnut cream. This version prioritizes accessibility and ease of preparation for the home baker.
A classic dacquoise featuring layers of hazelnut meringue, chocolate ganache, and a simple hazelnut cream. This version prioritizes accessibility and ease of preparation for the home baker.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Prepare Hazelnut Meringue: In a bowl, combine ground hazelnuts and granulated sugar. Add egg whites and cream of tartar. Beat until stiff, glossy peaks form.
Spread meringue onto prepared baking sheet in a 9x13 inch rectangle. Bake for 30-40 minutes, or until lightly golden and firm. Let cool completely.
Prepare Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Stir in butter.
Prepare Hazelnut Cream: In a bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold in hazelnut paste.
Assemble: Split the cooled meringue into two equal rectangles. Spread half of the chocolate ganache over one meringue layer. Top with hazelnut cream. Place the second meringue layer on top and spread with remaining chocolate ganache. Chill for at least 2 hours before serving.
Ingredients
8
1 cup120 gHazelnuts-finely ground
1 cup200 gGranulated Sugar
44Egg Whites-large
1/4 tsp1.25 mLCream of Tartar
8 oz225 gSemi-Sweet Chocolate-chopped
1/2 cup120 mLHeavy Cream
1 tbsp15 mLButter-unsalted
1 cup240 mLHeavy Cream-cold
2 tbsp30 mLPowdered Sugar
1 tbsp15 mLHazelnut Paste
Equipment
Baking Sheet
Parchment Paper
Mixer
Saucepan
Bowls
Instructions
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Prepare Hazelnut Meringue: In a bowl, combine ground hazelnuts and granulated sugar. Add egg whites and cream of tartar. Beat until stiff, glossy peaks form.
Spread meringue onto prepared baking sheet in a 9x13 inch rectangle. Bake for 30-40 minutes, or until lightly golden and firm. Let cool completely.
Prepare Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Stir in butter.
Prepare Hazelnut Cream: In a bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold in hazelnut paste.
Assemble: Split the cooled meringue into two equal rectangles. Spread half of the chocolate ganache over one meringue layer. Top with hazelnut cream. Place the second meringue layer on top and spread with remaining chocolate ganache. Chill for at least 2 hours before serving.
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