Coffee, Chocolate and Hazelnut Dacquoise

Name: Coffee, Chocolate and Hazelnut Dacquoise
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Serves 10
Cuisine: France
Ingredients: 125 g (4½ oz) thin (pouring/whipping) cream; 50 g (1¾ oz) cornflour (cornstarch); 4 egg yolks; 150 g (5½ oz) dark chocolate; 1 pinch salt; 150 g (5½ oz) blanched, toasted hazelnuts; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; 200 ml (7 fl oz) thin (pouring/whipping) cream, well chilled; 6 egg whites; 2 tablespoons very strong espresso coffee; 125 g (4½ oz) caster (superfine) sugar; 300 g (10½ oz) caster (superfine) sugar; 25 g (1 oz) cornflour (cornstarch); 250 g (9 oz) blanched hazelnuts; 600 ml (21 fl oz) full-cream (whole) milk

Preparation info

Serves
10

Difficulty
Easy
Ready in
2 hr 30

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

An impressive dessert, made up of layers of meringue, hazelnut praline, chocolate ganache and coffee cream. Delectable!

Ingredients

For the meringue:

250 g (9 oz) blanched hazelnuts
300 g (10½

Europe
France
Dessert
Cake
Mediterranean
Vegetarian

Method

MAKE THE MERINGUE. PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Grind the hazelnuts in a food processor, not too finely. Spread the ground hazelnuts on a baking tray and toast in the oven for