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Chocolate & Praline Dacquoise

William Curley
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cuisine French
Servings 12


  • ***Dacquoise***
  • 150 g Icing Sugar
  • 75 g Ground Almonds
  • 75 g Ground Hazelnuts
  • 45 g Plain Flour
  • 225 g Egg whites approx 7 eggs
  • 90 g Caster Sugar
  • 75 g Flaked Almonds
  • ***Praline Ganache***
  • 215 ml Whipping Cream
  • 125 g 70% Cocoa Chocolate chopped into small pieces
  • 125 g 35% Cocoa Chocolate chopped into small pieces
  • 40 g Unsalted Butter room temperature, cubed
  • 175 g Hazelnut Praline Paste


  • To make the ganache, bring the cream to a boil, place the chopped chocolate in a bowl and pour the cream over the chocolate.
  • Stir until the chocolate has melted, then stir in the butter until it has melted, finally add the hazelnut praline paste and stir until combined. Leave the ganache somewhere to cool - but do not refrigerate it, as it will be too hard to pipe.
  • Preheat the oven to 160C Fan, line two baking trays with non-stick baking mat or greaseproof paper.
  • Grease a 6cm cookie cutter or pastry with with a flavourless oil, unless you have more than one cookie ring this size, you'll need to keep cleaning it and oiling it between piping the cakes out.
  • To make the dacquoise mix the icing sugar, ground almonds, ground hazelnuts and flour in a bowl.
  • In an electric mixer slowly whisk the egg whites, gradually adding the sugar and increasing the speed. Mix until the meringue forms stiff peaks.
  • Gradually fold in the dry ingredients using a spatula, be careful to combine the mixture without knocking out a lot of the air, but making sure it's evenly mixed and there are no pockets of dry mixture.
  • Spoon the mix into a piping bag, cut a hole in the end and using the rings, pipe 12 circles on each of the sheets, ensuring you have 24 in total. You will find that some of the mixture sticks to the ring, use a palette knife to shape and level the dacquoise into discs.
  • Sprinkle the top of each disc with flaked almonds and dust lightly with icing sugar. Bake in the oven for 20-25 minutes and then leave to cool.
  • To assemble the dacquoise, spoon the ganache into a piping bag, snip of the end and pipe spirals onto half of the discs, top each swirl with another disc. These last up to two days stored in an airtight container at room temperature.


The Hazelnut Praline Paste is by Valrhona, but Callebaut also make a very good version.
If you can't get ground hazelnuts, use 80g of whole blanched hazelnuts and grind them in a food processor or mini chopper until they are a very fine texture, then weigh out 75g of them and continue with the recipe.
If your ganache has set too hard, give it 30 seconds in the microwave on a low temperature to soften it.