Chocolate, Halzelnut Dacquoise

Dacquoise is an impressive meringue dessert from France commonly eaten at Easter time. However, I strongly believe dacquoise should be eaten all year round; it consists of hazelnut meringue, chocolate ganache and a creamy filling. Dacquoise is perfect for any celebration.

Ingredients:

For the Meringue:

 250g (9oz) Hazelnuts

300g (10.5oz) Caster sugar

2 tbs Cornflour

6 Egg Whites

For the Ganache:

150g (5oz) Dark chocolate

100ml (3.5floz) Cream

For the Filling:

2 Egg yolks

65g (2oz) Caster sugar

300ml (10floz) Milk

2 tbs Cornflour

300ml (10floz) Whipping cream

Method:

•  For the Meringue, preheat the oven to 180°C (350°F, Gas mark 4)
•  Put the hazelnuts into a food processor and pulse until ground. Spread the nuts on a roasting tin and cook for about 10 minutes, stirring every 2 - 3 minutes until golden brown.
• Transfer into a medium sized bowl and add 100g caster sugar and the cornflour.
• Reduce oven temperature to 150°C (300°F, Gas Mark 2). Grease and line 3 baking trays. Draw a 20cm (8") diameter circle on each tray. Set aside.
• To make the meringue, pour the egg whites into a clean bowl. Add salt and whisk until it is white and frothy. Start to add the 200g (7oz) caster sugar, a little bit at a time. Whisk until stiff peaks are formed when the whisk is taken out of the mixture. Gently fold the hazelnuts into the meringue.
• Spoon the meringue into a piping bag with a 1.5cm (0.6") nozzle. Start piping the meringue in the centre of the circle drawn on the baking tray and slowly spiral outwards.
• Bake for one hour, rotating the top and bottom trays after 30 minutes. After 50 minutes, check to make sure the meringues do not darken too quickly. Turn the oven off, open the door and leave the meringues to cool for 50 minutes to an hour.
• For the filling, whisk the egg yolks and caster sugar, while gradually adding the cornflour. Bring the milk to the boil over a low heat. Pour the egg yolk mixture into the milk and continue whisking until it boils. Reduce heat and simmer, while continuing to whisk for 3 minutes. Take off the heat and leave to cool for an hour.
• For the ganache, place the chocolate into a heatproof bowl. Heat the cream in a saucepan until it is gently simmering. Pour the cream into the bowl with the chocolate. Stir the cream and chocolate until smooth. Set aside until cool, place in the fridge to thicken.
• Take the filling out of the fridge. Whisk the whipping cream until it reaches the 'soft peak' stage. Fold the cream and filling together.
• Take one meringue and spread some of the filling on top. Take another meringue and place it on top. Spread some of the ganache that meringue. Place the final meringue on top.
• Mix the remaining filling and ganache together. Spread this on the top of the final meringue.
• Decorate with hazelnuts and enjoy.