Rich Chocolate Dacquoise
Rich Chocolate Dacquoise
Make Deeply Flavored Chocolate Dacquoise at Home!
Introducing a dacquoise with a rich and intense chocolate flavor that fills your mouth. It’s simple to make without complicated steps, and even more special when sandwiched with a smooth chocolate ganache filling. Experience a luxurious taste perfect for your home cafe desserts.
Chocolate Dacquoise Batter- 200g egg whites (room temperature)
- 160g almond flour
- 120g powdered sugar
- 20g cocoa powder
- 65g granulated sugar
Smooth Chocolate Ganache Filling- 80g dark chocolate (finely chopped)
- 80g heavy cream
- 80g dark chocolate (finely chopped)
- 80g heavy cream
Cooking Instructions
Step 1
In a clean bowl, whisk the egg whites. Gradually add the granulated sugar in three additions while whisking, until stiff and glossy peaks form. The meringue is ready when it holds its shape firmly and doesn’t slide out when the bowl is tilted.
Step 2
Sift the almond flour, powdered sugar, and cocoa powder together into another bowl. Sifting removes lumps and creates a fine powder, which is crucial for a smooth dacquoise texture. Add the sifted dry ingredients to the stiff meringue. Gently fold them in using a spatula, using a cutting motion to avoid deflating the meringue. Continue folding until the batter flows smoothly like lava; this is known as the macaronage stage. Overmixing will cause the dacquoise to spread too much, while undermixing will result in a tough texture.
Step 3
Transfer the finished batter into a piping bag fitted with a round tip (about 1cm diameter). Pipe the batter onto a dacquoise mold or a baking sheet lined with parchment paper, ensuring even spacing between each piped shape. Aim for a slightly tapered end when piping for a neat appearance.
Step 4
Evenly dust the piped dacquoise shells with powdered sugar in two stages. Wait for the first layer to slightly absorb before dusting with the second layer; this creates a more attractive surface.
Step 5
Bake in a preheated oven at 180°C (350°F) for approximately 15 minutes. Baking time may vary depending on your oven. The dacquoise is ready when the surface is slightly cracked and feels firm to the touch. Avoid opening the oven door frequently during baking.
Step 6
Prepare the chocolate ganache filling. Pour warm heavy cream over the finely chopped dark chocolate in a bowl. Let it sit for a minute to allow the chocolate to melt. Then, gently stir with a spatula until a smooth, glossy ganache is formed. Alternatively, you can melt the chocolate and cream together using a double boiler or in short bursts in the microwave, stirring between each interval.
Step 7
Once the dacquoise shells are completely cooled, pipe or spoon the chocolate ganache filling onto the flat side of one shell. Top with another dacquoise shell to create a sandwich. Your delicious chocolate dacquoise is now ready! They are also delightful when served slightly chilled after refrigeration.
