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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.

Ingredients

Scale

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

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