Chocolate Dacquoise with Caramel Hazelnut Cream Recipe

Introduction

Chocolate Dacquoise is a delicate layered dessert featuring crisp almond meringue disks paired with luscious caramel whipped cream and a rich hazelnut filling. This treat offers a delightful combination of textures and flavors that’s sure to impress at any gathering.

Ingredients

• 3/4 cup plus 2 tablespoons (210g) egg whites, from about 6 large eggs, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch of table salt
• 1 cup (198g) granulated sugar, superfine preferred
• 3/4 cup (50g) King Arthur Almond Flour or hazelnut flour
• 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
• 3 caramel candies
• 1 1/2 cups (340g) heavy cream, divided
• Pinch of table salt (for whipped cream)
• 2 tablespoons (17g) confectioners’ sugar
• 8 tablespoons (113g) unsalted butter, room temperature
• 1/2 cup (152g) chocolate-hazelnut spread, such as Nutella or JIF
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (113g) confectioners’ sugar, sifted
• Hazelnuts, toasted and chopped

Instructions

1. Step 1: Preheat the oven to 225°F. Place two racks equidistant from the top and bottom of the oven. Trace three 8-inch circles on two pieces of parchment paper and turn the parchment over on two baking sheets so the ink side is facing down.
2. Step 2: In the bowl of a stand mixer, combine the egg whites, cream of tartar, and a pinch of salt. Beat on medium speed until fine bubbles form. Increase to medium-high speed and whip until soft peaks form. Gradually add the sugar while mixing until the meringue is stiff and glossy but not dry.
3. Step 3: In a small bowl, whisk together the almond or hazelnut flour and cocoa powder. Sprinkle half of this mixture over the whipped egg whites and gently fold it in with a spatula. Repeat with the remaining flour and cocoa mixture, folding until the batter is smooth and evenly colored.
4. Step 4: Using a piping bag or small spatula, spread the batter evenly inside the traced circles on the parchment paper to form disks.
5. Step 5: Bake the disks for 1 hour. After baking, turn off the oven and leave the disks inside to dry for at least 3 hours or overnight to achieve a crisp texture.
6. Step 6: To prepare the caramel whipped cream, place the caramel candies and 1/2 cup of heavy cream in a medium heatproof bowl. Heat in the microwave in 20-second intervals, stirring after each until smooth. Stir in the remaining heavy cream. Chill this mixture in the refrigerator for at least 1 hour.
7. Step 7: When ready, beat the chilled caramel cream until soft peaks form. Add a pinch of salt and 2 tablespoons confectioners’ sugar, then beat until medium peaks hold.
8. Step 8: For the hazelnut filling, combine the butter, chocolate-hazelnut spread, vanilla extract, and 1 cup sifted confectioners’ sugar in the mixer bowl. Beat with the whisk attachment until the mixture is fluffy and smooth.
9. Step 9: To assemble the dacquoise, place one meringue disk on a serving plate. Pipe marble-sized dollops of hazelnut filling over it, leaving spaces for whipped cream. Spread one-third of the caramel whipped cream over the filling. Top with the second disk and repeat the process with hazelnut filling and caramel cream. Place the final disk on top and pile the remaining whipped cream over it. Sprinkle with toasted, chopped hazelnuts.

Tips & Variations

• Use superfine sugar for the meringue to ensure a smooth, stable texture.
• For a nuttier flavor, try hazelnut flour instead of almond flour in the meringue.
• Make the caramel whipped cream a day ahead and chill overnight for deeper caramel flavor.
• Use high-quality chocolate-hazelnut spread to elevate the filling’s richness.

Storage

Refrigerate any leftover dacquoise for up to 2 days. Note that the meringue layers will soften as the cake sits, so it’s best enjoyed fresh. Before serving, allow it to come to room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, either Dutch-process or natural unsweetened cocoa powder works well in this recipe. The flavor profile will be slightly different but still delicious.

How do I know when the meringue disks are done baking?

The disks should feel dry and crisp when touched lightly. Leaving them in the turned-off oven for several hours helps them dry out fully without browning or burning.