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Chocolate Dacquoise with Hazelnut and Caramel Whipped Cream Recipe

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Chocolate Dacquoise is a sophisticated French dessert featuring delicate, crisp almond and cocoa meringue layers filled with luscious hazelnut and caramel whipped cream. This cake balances nutty flavors, rich chocolate, and a silky texture for an indulgent treat perfect for special occasions.

Ingredients

Scale

Dacquoise Layers

  • 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

Caramel Whipped Cream

  • 3 caramel candies
  • 1 1/2 cups (340g) heavy cream, divided
  • Pinch of table salt
  • 2 tablespoons (17g) confectioners’ sugar

Hazelnut Filling

  • 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

Garnish

  • Hazelnuts, toasted and chopped

Instructions

  1. Prepare the oven and parchment: Position two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. On two pieces of parchment paper, trace three 8-inch circles each. Flip parchment so ink side faces down and place on baking sheets.
  2. Make the meringue: In the bowl of a stand mixer, combine egg whites, cream of tartar, and a pinch of salt. Beat on medium speed until fine bubbles form, then increase to medium-high and whip to soft peaks. Gradually add the sugar while mixing until stiff, shiny peaks form without dryness.
  3. Fold in nut and cocoa flour: Whisk almond or hazelnut flour with cocoa powder. Sprinkle half over the whipped egg whites and gently fold using a spatula. Add the remainder and fold until batter is smooth, thick, and uniformly colored without streaks.
  4. Pipe the dacquoise disks: Use a piping bag or small spatula to shape batter disks inside the traced circles on parchment.
  5. Bake and dry: Bake the disks for 1 hour at 225°F. Turn off the oven and leave the disks inside to dry for at least 3 hours or overnight for best texture.
  6. Make caramel whipped cream: Place caramel candies and 1/2 cup heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring until smooth. Stir in remaining 1 cup heavy cream. Chill the mixture in mixer bowl refrigerated for at least 1 hour.
  7. Whip the caramel cream: Beat the chilled caramel cream until soft peaks form. Add a pinch of salt and confectioners’ sugar, then continue whipping to medium peaks that hold shape.
  8. Prepare hazelnut filling: In the stand mixer bowl, beat unsalted butter, chocolate-hazelnut spread, vanilla extract, and sifted confectioners’ sugar together with the whisk attachment until fluffy and smooth.
  9. Assemble the cake: Place one dacquoise disk on a serving plate. Pipe dollops of hazelnut filling on top, leaving gaps for the caramel whipped cream. Spread one-third of the whipped cream over hazelnut filling. Top with second disk and repeat layering with hazelnut filling and whipped cream. Finish with the last disk and pile remaining whipped cream on top.
  10. Garnish and store: Sprinkle chopped toasted hazelnuts over the top. Refrigerate leftover dacquoise for up to 2 days, noting the meringue layers will soften over time.

Notes

  • Use superfine sugar for a smoother meringue texture.
  • Dacquoise layers can be dried overnight to achieve crispness before assembly.
  • Ensure heavy cream is well chilled before whipping to better hold peaks.
  • Store assembled cake covered in refrigerator to maintain freshness and texture.
  • Use Dutch-process cocoa for a richer chocolate flavor; natural cocoa also works.

Keywords: Chocolate Dacquoise, French dessert, almond meringue cake, caramel whipped cream, hazelnut filling, elegant dessert

Find it online: https://thefoodrecipe.com/chocolate-dacquoise-with-hazelnut-and-caramel-whipped-cream-recipe/