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Peter Gilmore

Chocolate and Hazelnut Dacquoise

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Preparation info
    • Difficulty

      Complex

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 35 g (1¼ oz) Ground Almonds
  • 90 g (3¼

Method

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

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