Name: Chocolate Dacquoise with Hazelnut and Caramel Whipped Cream Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 4 h 30 min
Cuisine: French
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; 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 (for garnish)

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Introduction

Chocolate Dacquoise is a delicate French dessert featuring crisp meringue layers with a rich chocolate and hazelnut filling. Its combination of textures and flavors makes it an impressive yet approachable treat for special occasions or a luxurious weekend dessert.

A three-layer cake sits on a white cake stand with a light wood base, placed on a white marbled surface. Each layer consists of thin, flat, light brown cake bases that look textured and slightly porous. Between the bottom and middle layers, there are alternating dollops of dark brown chocolate cream and creamy white frosting. The middle to top layer follows the same pattern with the same creams. On the top layer, there is a thick, fluffy white cream spread unevenly, topped with chopped nuts in light brown and beige hues. The background is a soft, light gray color. Photo taken with an iphone --ar 4:5 --v 7

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
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, for garnish

Instructions

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

Tips & Variations

Use superfine sugar for a smoother meringue texture and quicker dissolving during whipping.
Swap almond flour for hazelnut flour for a more pronounced nutty flavor.
Letting the meringue disks dry overnight ensures they hold their crispness longer once assembled.
For added richness, fold a tablespoon of finely chopped toasted hazelnuts into the hazelnut filling.

Storage

Store leftover dacquoise covered in the refrigerator for up to 2 days. Note that the meringue layers will soften over time as they absorb moisture from the filling. For best texture, enjoy the dessert the day it is assembled. Reheat is not recommended to preserve the crispness of the meringue.

How to Serve

The dessert has two round layers of light brown meringue dusted with powdered sugar. Between the layers, there is a thick row of smooth, dark brown chocolate cream piped in rounded dollops evenly spaced. On the top layer, shiny caramelized hazelnuts are spread out in a loose pattern. The dessert sits on a round, white and grey marble cutting board, all placed on a white marbled surface with scattered hazelnuts and chocolate pieces around. Some green leaves are visible in the background, next to a stack of white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue layers ahead of time?

Yes, you can bake and dry the meringue disks up to a day in advance. Store them in an airtight container to maintain crispness before assembling the cake.

What can I substitute if I don’t have hazelnut spread?

If you don’t have hazelnut spread, you can use melted chocolate combined with a bit of hazelnut butter or simply use chocolate buttercream for a similar flavor and texture.