Chocolate Dacquoise Cake

Indulge in a luxurious and decadent treat with this exquisite creation –Imagine sinking your teeth into a soft, macaron-like dacquoise base, delicately coated with a thin layer of milk chocolate glaze and crunchy almonds and hazelnuts. Top it all off with a rich and velvety ganache and a heavenly chocolate mousse. This masterpiece of a cake is a true symphony of flavors and textures that will have you coming back for more. Stay tuned to discover the secrets behind this heavenly dessert by Chef Bruno Albouze!

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A symphony of flavors and textures

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Hazelnut Dacquoise

Beat egg whites with cream of tartar, and one third of the sugar on medium speed. Keep it to foamy stage. Meanwhile, lightly toast nuts over the stove top and cool. In a food processor, blend the nuts first to coarse meal. Add powdered sugar and flour, mix. Set mixer to high speed and beat egg whites into firm peaks adding the remaining sugar gradually. Turn oven on to 400ºF/200ºC. Stop mixer and fold the nuts-sugar mixture into the meringue. Using a large offset spatula, spread dacquoise mixture into desired size.

Baking

Bake dacquoise for about 15 minutes. Let cool to room temperature and refrigerate.

Dark Chocolate Ganache

Slowly melt dark chocolate over a water-bath. Meanwhile bring heavy cream to a quick boil. Mix hot cream in the melted chocolate in 3 steps. When the ganache reaches 140ºF/60ºC, add and mix butter with an immersion blender – keep the mixer nozzle down to prevent from forming excessive air bubbles. Tap over the countertop to remove air bubbles. Let cool. Use ganache at 95ºF/35ºF to coat the dacquoise. Pipe out ganache at 77ºF/25ºC for piping. Refrigerate leftover ganache for later use. Reuse at room temp.

Milk Chocolate Glaze

Slowly melt milk chocolate along with the oil over a water-bath. Do not over heat. Use at 95ºF/35ºC.

Chocolate Mousse

Slowly melt dark chocolate over a water-bath. Keep warm at 104ºF/40ºC. Beat heavy cream to medium firm peaks, transfer to a pastry bowl and keep refrigerated until ready to use. Clean the mixing bowl. To make pate a bombe (Italian meringue with egg yolks), cook sugar and water to 245ºF/118ºC. Begin to beat egg yolks on high speed with the whisk attachment. When syrup temperature is reached, stop cooking process by immersing the bottom of the saucepan in water. Pour hot syrup in thin stream in the running mixer. Beat on high speed until egg mixture is fluffy and cool. Fold pate a bombe in the 104ºF/40ºC melted chocolate. Then add whipped cream. Pipe out mousse within 30 minutes. Chocolate mousse can also be refrigerated in bulk, it will set. Scoop it out to decorate cake. Use leftover mousse to make extra dessert cups.

Montage

Flip frozen dacquoise disk (brown side down). Coat the dacquoise with a thin layer of ganache, and top with some chopped almonds; freeze a few minutes to set and then keep refrigerated. Glaze cake with a thin layer of milk chocolate glaze – chill. Pipe out ganache using a French star piping tip, and refrigerate. Pipe out chocolate mousse using a large plain piping tip. Garnish cake with toasted hazelnut halves and gold leaves.

Storage

Chocolate dacquoise cake can be stored for up to 3 days, or frozen for up to a month. Enjoy!

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