Piedmonte

Name: Piedmonte
Ingredients: 40 g all purpose flour / plain flour; 40 g all purpose flour / plain flour; 115 g almond flour / ground almond; 115 g almond flour / ground almond; 135 g icing sugar; 7 g egg white powder; 190 g egg whites; 100 g dark chocolate, 70%, finely crushed; 100 g milk chocolate, melted; 50 g toasted hazelnuts, finely crushed; 170 g corn flakes, crushed; 200 g egg yolks; 125 g whole eggs; 300 g passion fruit purée; 250 g unsalted butter, softened; 125 g water (for syrup); 125 g water (for syrup); 225 g granulated sugar (US); 225 g glucose syrup; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; White chocolate, tempered; Valrhona Manjari gran cru dark chocolate, 64%, tempered; Edible gold powder; 12 g silver gelatin sheets; 750 g Valrhona Gianduja noisette lait, melted; 120 g hazelnut praliné, 60%; 750 g heavy cream / double cream, whipped to soft peaks; 750 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Dacquoise Chocolate Cake

40 g all purpose flour / plain flour
115 g almond flour / ground almond

Dessert

Method

Dacquoise Chocolate Cake

Preheat oven to 180°C / 356°F.
In a small bowl, sift flour, almond flour and icing sugar. Reserve.
In a separate bowl, whisk to combine egg white powder and sugar.
In bo