Chewy and Nutty Chocolate Dacquoise
Chocolate Dacquoise Recipe
These chocolate dacquoises, made with meringue, offer a delightfully chewy texture rather than a crispy one. Packed with almond flour, they exude a wonderfully nutty aroma as they bake. The rich chocolate flavor harmonizes beautifully with the nuttiness of the almonds, making them a perfect treat for gifting or enjoying with your afternoon tea.
Dacquoise Batter Ingredients- 3 Egg whites
- 22g Sugar
- 65g Powdered sugar
- 82g Almond flour
- 12g Cake flour
- 10g Cocoa powder
Chocolate Ganache- 100g Dark chocolate
- 50g Heavy cream
- 100g Dark chocolate
- 50g Heavy cream
Cooking Instructions
Step 1
Prepare cold egg whites in a bowl. Whip them with a whisk until stiff peaks form, meaning the meringue stands up straight and firm. Be careful not to over-whip, as this can cause separation.
Step 2
In a separate bowl, sift together the powdered sugar, almond flour, cake flour, and cocoa powder. Gently pour these dry ingredients over the stiffly beaten meringue. Sifting helps prevent lumps and results in a smoother batter.
Step 3
Using a spatula, carefully fold the dry ingredients into the meringue. Scrape from the bottom of the bowl upwards, mixing just until no dry streaks remain. Avoid deflating the meringue by folding gently. Mix until the batter is glossy and smooth, being careful not to make it too thin.
Step 4
Transfer the smooth batter into a piping bag fitted with a round tip (or a piping bag with the tip cut to about 1cm diameter). Pipe the batter onto a baking sheet lined with a silicone mat or parchment paper in your desired size and shape. Ensure there’s adequate spacing between each dacquoise so they don’t spread into each other while baking.
Step 5
Bake in a preheated oven at 180°C (350°F) for 10 to 15 minutes. Oven temperatures can vary, so bake until the edges are slightly firm and the tops show a slight puff. Avoid over-browning. Let them cool completely on a wire rack.
Step 6
While the dacquoises cool, prepare the chocolate ganache. Finely chop the 100g of dark chocolate and place it in a bowl. Pour 50g of warm heavy cream over the chocolate and stir gently until the chocolate is completely melted and smooth. (If the chocolate doesn’t fully melt, you can gently melt it over a double boiler.) Transfer the melted chocolate into a piping bag or a chocolate pen. Briefly dip the tip of the bag/pen in hot water to soften the chocolate. (The chocolate might run if it’s too hot, so let it cool slightly until it’s comfortable to touch.) Once the chocolate has reached a suitable consistency (not too runny), carefully pipe designs or patterns onto the completely cooled dacquoises. If the chocolate is too thin, your drawings might bleed. Practice a bit to achieve beautiful decorations!
