Chocolate and Hazelnut Dacquoise


  • 35 g ( oz) Ground Almonds
  • 90 g ( oz) Hazelnuts, Roasted, Skinned and Finely Chopped
  • 8 g (¼ oz) Finest Dark Cocoa Powder
  • 4 Egg Whites
  • 110 g ( oz) Caster (Superfine) Sugar


Preheat the oven to 160°C (315°F/Gas 2–3). Mix the ground almonds, hazelnuts and sifted cocoa powder together. In a separate bowl, whisk the egg whites until soft peaks form, then slowly add the sugar and whisk until the egg whites form stiff peaks. Fold the dry ingredients through the egg whites.

You will need a flat baking tray lined with a silicone mat. Using a palette knife, spread the mixture out to a thickness of about 3 mm ( inch). Place the tray in the oven and bake for 6–8 minutes, or until crisp. Remove from the oven. While still warm, use a 6 cm ( inch) round cutter to cut out eight discs. Allow the discs to cool completely, then store the discs in an airtight container until needed, placing a sheet of silicone paper between each disc.