GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate-hazelnut dacquoise


You'll need

4 eggs, separated 55 gm (¼ cup) caster sugar 500 ml (2 cups) heavy cream (45% fat) 180 gm dark chocolate (53% cocoa solids), melted 100 gm hazelnuts, roasted, peeled and finely chopped For dusting: Dutch-process cocoa   Hazelnut meringues 5 eggwhites 55 gm (¼ cup) white sugar 160 gm (1 cup) pure icing sugar 45 gm (½ cup) almond meal 50 gm (½ cup) hazelnut meal

Method

  • 01
  • For hazelnut meringues, preheat oven to 130C. Whisk eggwhites in an electric mixer until soft peaks form. With motor running, add white sugar in batches, allowing each addition to incorporate before adding the next, until all is incorporated. Sift over icing sugar and fold through nut meals until just combined. Spread mixture into sixteen 7.5cm-diameter circles on baking paper-lined oven trays and bake, rotating trays once, until meringues are dry (1-1½ hours). Turn off oven and leave to cool completely.
  • 02
  • Meanwhile, whisk egg yolks and sugar in an electric mixer until thick and pale. In a separate bowl, whisk cream until soft peaks form and refrigerate until required. In another bowl, whisk eggwhites and a pinch of salt until firm peaks form. Fold egg yolk and eggwhite mixtures, cream, chocolate and hazelnuts together and set aside.
  • 03
  • Trim meringues with a 7.5cm-diameter cutter and place half the meringues in eight 7.5cm-diameter deep-ring moulds placed on a baking paper-lined oven tray (see note). Divide chocolate mixture among moulds, top with remaining meringues and freeze until firm (6 hours or overnight). Remove from moulds, dust with cocoa and serve immediately.
Note If you don’t have moulds, you can improvise by cutting stiff cardboard into eight 30cm x 7cm strips, and joining the ends with sticky tape to form rings.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×