2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of 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
  • 45 min preparation
  • 1 hr 30 min cooking (plus freezing)
Easter
chocolate

Whichever way you like to play your Easter cocoa overdose, the nation's chocolatiers and importers have you covered with a bumper crop of exotica.

Read More
Win
a trip to King Island!

Win a trip to King Island for 10 people, a gourmet dinner party at home or a selection of cookbooks. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people
  • 45 min preparation
  • 1 hr 30 min cooking (plus freezing)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

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