Chocolate Hazelnut Dacquoise Recipe

March 08, 2023 Post a Comment

Dacquoise aux noisettes et à la ganache au chocolat Lesoeufs.ca from www.lesoeufs.ca

Description

Chocolate hazelnut dacquoise is a classic French dessert made with layers of meringue-like cake and a creamy chocolate hazelnut filling. This luscious dessert is perfect for special occasions and can also be enjoyed as an after-dinner treat. It has a crunchy exterior with a chewy center and is filled with a velvety chocolate hazelnut filling that is sure to satisfy your sweet tooth. The addition of hazelnuts adds a nutty flavor and a touch of texture that makes this treat even more delicious. If you’re looking for an impressive dessert to serve at your next dinner party, chocolate hazelnut dacquoise is sure to be a hit.

Ingredients

For the dacquoise:

1/2 cup (60g) hazelnuts, toasted and finely chopped
2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (100g) sugar
5 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

For the chocolate hazelnut filling:

1/2 cup (120ml) heavy cream
1/2 cup (120ml) milk
2/3 cup (120g) dark chocolate, chopped
1/2 cup (100g) sugar
1/4 cup (60ml) hazelnut liqueur
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup (120g) Nutella
1/3 cup (60g) hazelnuts, toasted and finely chopped

Instructions

1. Preheat oven to 350°F (177°C). Line a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.

2. In a medium bowl, whisk together the hazelnuts, flour, cocoa powder, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until stiff peaks form. Gradually add the sugar and beat until glossy and stiff peaks form. Gently fold in the dry ingredients with a rubber spatula until just combined.

4. Transfer the batter to the prepared pan and spread evenly. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool completely before assembling.

5. To make the chocolate hazelnut filling, heat the cream and milk in a medium saucepan over medium heat until steaming. Add the chopped chocolate and stir until melted and smooth.

6. In a small bowl, whisk together the sugar, liqueur, cornstarch, and salt. Gradually add the sugar mixture to the chocolate mixture and stir until combined. Continue to cook, stirring constantly, until the mixture thickens, about 3-5 minutes. Remove from heat and stir in the Nutella and hazelnuts. Let cool completely before assembling.

7. To assemble the dacquoise, spread the cooled chocolate hazelnut filling over the cooled cake. Refrigerate until set, about 1-2 hours. Serve chilled.

Notes

For a vegan version of this recipe, you can use aquafaba instead of egg whites and substitute a vegan whipped topping for the cream. If you don’t have hazelnut liqueur, you can use almond liqueur or even brandy in its place. For a lighter version of this recipe, you can use a sugar-free sweetener in place of the sugar.