Chocolate Dacquoise with Caramel Hazelnut Filling Recipe

Introduction

Chocolate dacquoise is a delicate layered dessert combining crisp, nutty meringue with rich caramel whipped cream and hazelnut filling. Its elegant texture and balanced flavors make it a perfect treat for special occasions or a luxurious everyday indulgence.

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

Instructions

1. Step 1: Preheat your oven to 225°F. Place two racks equidistant from the top and bottom. Trace three 8-inch circles on two pieces of parchment paper and turn the parchment over so the ink side faces down on two baking sheets.
2. Step 2: In a stand mixer bowl, 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 until soft peaks form.
3. Step 3: Gradually add granulated sugar while continuing to whip until the meringue is stiff, shiny, but not dry.
4. Step 4: In a small bowl, whisk together almond or hazelnut flour and cocoa powder. Sprinkle half of this mixture over the whipped egg whites and fold gently with a spatula. Repeat with the remaining mixture until evenly combined and smooth.
5. Step 5: Using a piping bag or small spatula, spread the batter evenly inside the traced circles on the parchment paper to form disks.
6. Step 6: Bake the disks for 1 hour. Turn off the oven and leave the disks inside to dry for at least 3 hours or overnight for best texture.
7. Step 7: To prepare the caramel whipped cream, place caramel candies and 1/2 cup heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Add remaining heavy cream, then refrigerate the mixture for at least 1 hour.
8. Step 8: When ready, beat the caramel cream until soft peaks form. Add a pinch of salt and confectioners’ sugar, then beat until the cream holds medium peaks.
9. Step 9: For the hazelnut filling, combine butter, chocolate-hazelnut spread, vanilla extract, and sifted confectioners’ sugar in a mixer bowl. Beat with the whisk attachment until fluffy and smooth.
10. Step 10: To assemble, place one dacquoise disk on a serving plate. Pipe small spheres of hazelnut filling on it, leaving gaps for whipped cream. Spread a third of the caramel whipped cream over the filling.
11. Step 11: Top with the second dacquoise disk and repeat the layering with hazelnut filling and caramel whipped cream.
12. Step 12: Add the final disk on top and pile the remaining caramel whipped cream. Finish by sprinkling with toasted chopped hazelnuts.

Tips & Variations

• Use superfine sugar for a smoother meringue texture and better dissolution.
• Substitute hazelnut flour with almond flour for a slightly different but equally delicious flavor.
• Let the dacquoise dry overnight for best crispness and easy assembly.
• For an extra touch, drizzle melted chocolate over the top before serving.

Storage

Store the assembled dacquoise in the refrigerator for up to 2 days. Keep it covered to prevent drying out. Note that the meringue layers will soften over time as they absorb moisture from the fillings. Allow the dessert to come to room temperature for about 20 minutes before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, the meringue disks can be baked and dried a day or two in advance. Store them in an airtight container at room temperature to keep them crisp until you’re ready to assemble.

What can I substitute for the caramel candies?

If caramel candies are unavailable, you can make a quick caramel sauce by gently melting sugar with a bit of water on the stove, then combining it with the cream. Allow it to cool before whipping into the cream.

Chocolate Dacquoise with Caramel Hazelnut Filling Recipe

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Chocolate Dacquoise is a delicate layered dessert featuring light, crisp meringue disks made with almond flour and cocoa, filled with rich caramel whipped cream and a smooth hazelnut buttercream. This elegant French-inspired treat combines textures and flavors of nutty meringue, creamy fillings, and a touch of chocolate-hazelnut spread for a decadent finish.

• Author: Zane
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 4.5 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dacquoise Meringue Disks

• 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 (107°C). Trace three 8-inch circles on two pieces of parchment paper. Flip the parchment paper over so the marker sides face down and place on two baking sheets.
2. Make the meringue base: In a stand mixer bowl, combine the egg whites, cream of tartar, and a pinch of salt. Beat on medium speed until fine bubbles form. Increase to medium-high and whip until soft peaks form. Gradually add granulated sugar while running the mixer and whip the mixture until stiff, shiny peaks form but the meringue is not dry.
3. Incorporate dry ingredients: In a small bowl, whisk the almond or hazelnut flour with the cocoa powder. Sprinkle half the dry mixture over the meringue and gently fold with a spatula until evenly incorporated. Repeat with the remaining dry mixture, folding until the mixture is smooth, thick, and uniform in color.
4. Shape the dacquoise disks: Using a piping bag or a small spatula, spread or pipe the batter evenly within the traced circles on the parchment, forming uniform disks.
5. Bake and dry the disks: Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the meringue disks inside to dry for at least 3 hours or overnight, allowing them to become crisp yet tender.
6. Prepare the caramel whipped cream: Place the caramel candies in a medium heatproof bowl with 1/2 cup of heavy cream. Microwave in 20-second bursts, stirring between intervals until smooth. Stir in the remaining 1 cup heavy cream. Transfer to the stand mixer bowl and chill in the refrigerator for at least 1 hour.
7. Whip the caramel cream: Beat the chilled caramel-cream mixture until soft peaks form. Add a pinch of salt and confectioners’ sugar, then continue beating until medium peaks hold.
8. Make the hazelnut filling: In a mixing bowl with a whisk attachment, beat unsalted butter, chocolate-hazelnut spread, vanilla extract, and sifted confectioners’ sugar until the filling is fluffy and smooth.
9. Assemble the dacquoise: Place one meringue disk onto a serving plate. Pipe marble-sized dollops of hazelnut filling over the disk, leaving some space between dollops for the whipped cream. Spread one-third of the caramel whipped cream over the hazelnut filling. Carefully place the second disk on top and repeat layering with hazelnut filling and another third of the caramel whipped cream. Top with the last disk and pile the remaining whipped cream on top. Sprinkle with toasted chopped hazelnuts to garnish.
10. Storage: Refrigerate any leftover dacquoise for up to 2 days. Note that the meringue layers will continue to soften the longer the cake is stored.

Notes

• Use superfine sugar for the meringue to ensure it dissolves properly and creates a smooth texture.
• Let egg whites come to room temperature for better volume in the meringue.
• Folding dry ingredients gently prevents deflating the whipped egg whites, keeping the meringue light.
• Allow the baked meringue disks ample drying time in the turned-off oven to achieve the ideal crispness.
• Chilling the caramel cream mixture thoroughly is essential for proper whipping and texture.
• Toast the hazelnuts until aromatic but avoid burning for best flavor and crunch.
• The dacquoise is best enjoyed within 2 days due to softening of the meringue layers.

Keywords: Chocolate Dacquoise, nut meringue cake, caramel whipped cream, hazelnut filling, French dessert, layered meringue cake