Hazelnut Dacquoise is one of those recipes that looks complicated but really isn’t. It’s sweet and sophisticated, the perfect dessert when you’re looking for some extra WOW factor at your next dinner party. Make it the day before so you can spend more time with your guests and less time in the kitchen.
Things You'll Need
- 1 cup hazelnuts (filberts), toasted and skins removed*
- 1 cup granulated sugar, divided
- 4 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 150 g dark or bittersweet chocolate, coarsely chopped
- 1-1/3 cups whipping cream (35%), divided
For the meringue: Preheat oven to 325°F (180°C). Process hazelnuts with 1/4 cup (50 mL) of sugar in food processor until coarsely chopped. Remove 2 tbsp (25 mL) and reserve for garnish. Continue processing hazelnuts until finely chopped.
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.
Beat egg whites with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar, about 1 tbsp 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 and spread evenly to fill space.
Bake in oven until crisp on the outside and light golden in colour, about 25 minutes. Let cool on baking sheets.
For the filling: When ready to assemble, heat chocolate and 1/3 cup (75 mL) whipping cream in microwave on high until chocolate is partially melted, about 40 seconds. Stir until completely melted. Set aside.
Whip remaining cream on high until stiff peaks form. Gently fold in chocolate until blended.
Carefully peel one meringue from parchment paper and 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.
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.
* To toast hazelnuts and remove skins, place them on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stirring or shaking frequently. Transfer them to a clean tea towel. Rub the hazelnuts in the towel, removing as much skin as possible (not all of it will come off but that’s ok). Cool to room temperature.