Hazelnut Dacquoise with Chocolate Ganache Filling
Serves
12
Prep Time
35 min
Cook Time
33 min
Print RecipeIngredients
Meringue
- 1 cup (250 mL) hazelnuts (filberts), toasted and skins removed (see below)
- 1 cup (250 mL) granulated sugar, divided
- 4 egg whites, at room temperature
- ½ tsp (2.5 mL) cream of tartar
Filling
- 5 oz (145 g) dark or bittersweet chocolate, coarsely chopped
- 1 ⅓ cups (325 mL) whipping cream (35%), divided
Instructions
Meringue
- Step 1
Preheat oven to 325°F (180°C).
- Step 2
Process hazelnuts with 1/4 cup (50 mL) of sugar in food processor until coarsely chopped. Remove 2 tbsp (30 mL); reserve for garnish. Continue processing hazelnuts until finely chopped.
- Step 3
Line bottoms of two baking sheets with parchment paper. On each, draw two 4 x 8-inch (10 x 20 cm) rectangles. Turn paper over; rectangles should be visible.
- Step 4
Beat egg whites with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form. Gently fold in hazelnuts. Spoon one quarter of the mixture over each rectangle; spread evenly to fill space.
- Step 5
Bake in a preheated 325°F (180°C) oven until crisp on the outside and light golden in colour, about 25 minutes. Let cool on baking sheets.
Filling
- Step 1
When ready to assemble, heat chocolate and 1/3 cup (75 mL) whipping cream in microwave on High power until chocolate is partially melted, about 40 seconds. Stir until completely melted; set aside.
- Step 2
Whip remaining cream on high until stiff peaks form. Gently fold in chocolate until blended.
- Step 3
Carefully peel one meringue from parchment paper; place on serving plate. Spread one quarter of filling over meringue. Continue layering remaining meringues and filling, ending with layer of filling. Sprinkle reserved hazelnuts over top.
- Step 4
Refrigerate for at least 2 hours or overnight before cutting into slices with serrated knife to serve.
Tips
- To toast hazelnuts and remove skins, place on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stir or shake frequently. Transfer to clean tea towel. Rub hazelnuts in towel, removing as much skin as possible (not all will come off). Cool to room temperature.
- Meringue can be made a few days in advance. Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife. For extra garnish, serve with a few fresh raspberries on the side.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 313 |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Carbohydrate | 26 g |
| Fibre | 1 g |
| Sugars | 21 g |
| Protein | 4 g |
| Sodium | 29 mg |
