Chocolate Hazelnut Dacquoise
Chocolate Hazelnut Dacquoise
Get this chocolate recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 6 servings
  • 500 grams whole Hazelnuts (skinned, blanched, and ground)
  • 80 grams Cocoa powder
  • 12 large Egg whites (at room temperature)
  • 600 grams caster Sugar
  • 2 cups Heavy cream
  • 300 grams dark Chocolate (finely chopped)
  • 200 grams Nutella
  • 2 cups Raspberries
  • 1 cup Whipping cream (whipped)
  1. Preheat oven to 100 degrees celsius
  2. Mix the ground hazelnuts with cocoa powder to coat
  3. Using an electric whisk, whisk egg whites until frothy
  4. Add in the sugar gradually and whisk to stiff peaks
  5. Fold in the hazelnuts gradually
  6. Scoop onto a lined baking tray and bake for 1 ½ to 2 hours, until completely dried out
  7. To make the chocolate ganache, bring cream up to a simmer in a pan, then immediately pour over the chocolate and Nutella in a bowl
  8. Cover with a plate and leave undisturbed for 5 minutes
  9. Then take a spoon and stir until all combined
  10. To assemble, top the dacquoise with some whipped cream, then top that with raspberries in the centre
  11. Pour the ganache around the edges

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