Hazelnut Dacquoise with Chocolate Ganache Filling

Step 1

Meringue

Step 2

Preheat oven to 325°F (180°C).

Step 3

Process hazelnuts with ¼ cup (50 mL) of sugar in food processor until coarsely chopped. Remove 2 tbsp (30 mL); reserve for garnish. Continue processing hazelnuts until finely chopped.

Step 4

Line bottoms of two baking sheets with parchment paper. On each, draw two 4 x 8-inch (10 x 20 cm) rectangles. Turn paper over; rectangles should be visible.

Step 5

Beat egg whites with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form. Gently fold in hazelnuts. Spoon one quarter of the mixture over each rectangle; spread evenly to fill space.

Step 6

Bake in a preheated 325°F (180°C) oven until crisp on the outside and light golden in colour, about 25 minutes. Let cool on baking sheets.

Step 7

Filling

Step 8

When ready to assemble, heat chocolate and ⅓ cup (75 mL) whipping cream in microwave on High power until chocolate is partially melted, about 40 seconds. Stir until completely melted; set aside.

Step 9

Whip remaining cream on high until stiff peaks form. Gently fold in chocolate until blended.

Step 10

Carefully peel one meringue from parchment paper; place on serving plate. Spread one quarter of filling over meringue. Continue layering remaining meringues and filling, ending with layer of filling. Sprinkle reserved hazelnuts over top.

Step 11

Refrigerate for at least 2 hours or overnight before cutting into slices with serrated knife to serve.