Delicious Chocolate Hazelnut Espresso Dacquoise

If you’re passionate about classic French desserts, then you’re in for a treat. The dacquoise is a delightful, nutty meringue-based cake that’s layered with rich espresso buttercream and smooth chocolate ganache. Whether you’re new to French pastries or a seasoned baker, this dacquoise cake will impress both in flavor and technique.

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What is a Dacquoise?

A dacquoise (pronounced dah-kwahz) is a traditional French dessert featuring layers of nutty meringue—typically made from ground almonds and hazelnuts—paired with creamy fillings like buttercream or ganache. The name “dacquoise” comes from the town of Dax in southwestern France, where this exquisite dessert originated. It’s a perfect balance of textures, offering a crisp, airy meringue contrasted with the richness of the buttercream and the indulgent depth of chocolate ganache. This dacquoise recipe is particularly special because it incorporates the bold flavors of hazelnut and espresso, making it a sophisticated dessert option.

Ingredients for Your Dacquoise Cake

To create this hazelnut dacquoise, you’ll need the following ingredients:

For the Meringue:

• 3/4 cup blanched sliced almonds, toasted
• 1/2 cup hazelnuts, toasted and skinned
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup (7 ounces) sugar
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar

For the Buttercream:

• 3/4 cup whole milk
• 4 large egg yolks
• 1/3 cup (2 1/3 ounces) sugar
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons amaretto or water
• 1 1/2 tablespoons instant espresso powder
• 16 tablespoons unsalted butter, softened

For the Ganache:

• 6 ounces bittersweet chocolate, finely chopped
• 3/4 cup heavy cream
• 2 teaspoons corn syrup

For Garnish:

• 12 whole hazelnuts, toasted and skinned
• 1 cup blanched sliced almonds, toasted

Step-by-Step Dacquoise Recipe

Making the Meringue

1. Prepare Your Workspace: Begin by preheating your oven to 250°F. Draw a 13 by 10 1/2-inch rectangle on a piece of parchment paper, and place it ink-side down on a greased baking sheet.
2. Process the Nuts: In a food processor, combine the almonds, hazelnuts, cornstarch, and salt. Pulse until the nuts are finely ground. Add half of the sugar and pulse again to combine.
3. Whip the Egg Whites: In a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on medium-low speed until foamy. Gradually increase the speed and add the remaining sugar, whipping until stiff, glossy peaks form.
4. Fold and Bake: Gently fold the nut mixture into the egg whites in two batches. Spread the meringue onto the parchment paper, using the drawn rectangle as a guide. Bake for 1 1/2 hours, then turn off the oven and let the meringue cool inside for another 1 1/2 hours. Once cooled, remove it from the oven and let it reach room temperature.

Creating the Espresso Buttercream

1. Heat the Milk: Warm the milk in a small saucepan over medium heat until it begins to simmer.
2. Mix the Yolks: In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Gradually add half of the warm milk to temper the yolk mixture, then pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly until the mixture thickens.
3. Cool the Pastry Cream: Transfer the thickened pastry cream to a bowl and refrigerate until it’s fully set.
4. Combine the Ingredients: Dissolve the espresso powder in the amaretto or water, then mix it into the chilled pastry cream. Beat the softened butter in a stand mixer until light and fluffy, then gradually add the pastry cream in batches, beating well after each addition.

Making the Chocolate Ganache

1. Melt the Chocolate: Place the chopped chocolate in a heatproof bowl. Heat the cream and corn syrup in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute before stirring until smooth.

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Assembling the Dacquoise Cake

1. Cut the Meringue: Carefully invert the cooled meringue onto a cutting board and remove the parchment. Trim the edges to form a neat rectangle, then cut it into four equal strips.
2. Layer the Cake: Spread a thin layer of ganache over three of the meringue strips, then refrigerate until firm. Spread buttercream over the fourth strip, and begin layering by placing a ganache-covered meringue on top, followed by more buttercream, repeating until all layers are stacked.
3. Finish with Ganache: Pour the remaining ganache over the assembled cake, spreading it evenly over the top and sides. Garnish with whole hazelnuts on top and press toasted almonds onto the sides.
4. Chill and Serve: Refrigerate the cake until the ganache is set. Before serving, cut into slices using a sharp knife dipped in hot water for clean cuts.

This dacquoise cake is truly a labor of love, but the end result is a stunning, elegant dessert that’s well worth the effort. Whether you’re making this recipe for dacquoise for a special occasion or just to indulge your sweet tooth, the combination of hazelnut, espresso, and chocolate will leave a lasting impression on everyone who tastes it.