Cousin Clara's Chocolate Hazelnut Dacquoise

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Prepare Hazelnut Cream: In a bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold in hazelnut paste.
6. 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.