Chocolate Almond Dacquoise (Print Version)
# Ingredients:
→ Meringue Base
01 -
1 tablespoon instant espresso powder
02 -
1/2 cup almond flour
03 -
4 egg whites
04 -
1 cup powdered sugar
→ Chocolate Ganache
05 -
1 tablespoon butter
06 -
200g dark chocolate (70% cocoa)
07 -
1/2 cup heavy cream
# Instructions:
01 -
Preheat your oven to 250°F (120°C). Cover a baking tray with parchment paper.
02 -
Use a clean bowl to whisk the egg whites until they’re fluffy. Slowly add powdered sugar and keep whisking until stiff peaks form.
03 -
Carefully mix the almond flour and espresso powder into the meringue mixture.
04 -
Spoon the meringue into a piping bag and create circular layers (about 8-10 inches wide) on the tray.
05 -
Bake the meringue in the heated oven for 75 minutes or until it’s dry and crispy. Turn the oven off and leave the meringue inside with the door slightly ajar for 15 minutes to cool.
06 -
Once completely cooled, carefully peel the meringue layers off the parchment paper and set them aside.
07 -
Heat the heavy cream in a small pot until it just starts to simmer.
08 -
Break the dark chocolate into chunks and place them in a heat-safe bowl. Pour the warm cream over the chocolate and leave it for a few minutes. Stir until smooth.
09 -
Mix the butter into the ganache until it has a glossy, silky finish. Let it cool a little before using.
10 -
On a serving plate, place one meringue layer. Spread some chocolate ganache evenly on top.
11 -
Keep stacking meringue layers with ganache in between, ending with a meringue on top.
12 -
Put the assembled dessert in the fridge for at least 30 minutes so the ganache firms up and the flavors blend together.