Almond and Chocolate Dacquoise
A rich, elegant gluten-free Portuguese but maybe French dessert made in the Thermomix, with layers of almond meringue and luscious chocolate ganache.
We have recently returned from our first ever Portugal foodie trip and one of our lovely travellers celebrated a birthday whilst we were there, so of course, what better excuse than to order a decadent cake? Which we did, and as I am very fussy when it comes to desserts especially I was skeptical as to whether the cake would measure up, having been bought from a bakery at random.
I ended up having a second piece. It was SO good. And although I love this recipe...it is very good, I am going back to the drawing board and trying again. This is not quite it. (Sigh, the things I sacrifice for you!) But in the meantime, you will not be disappointed at all with this version of an amazing cake. It is totally suitable for special occasions, like birthdays, Christmas, Mother's Day or indeed any occasion requiring something a little extra. I found it improved over about 4 days. So it is great to make well in advance in full, and just let it chill in the fridge until you need it!
We have a couple of dacquoise recipes on here, go and check them out too:
Strawberry Rose Meringue Dacquoise
Pecan Dacquoise With Orange Chocolate Cream
Need
-
The Almond Meringue
- 150 Grams chocolate dark, roughly chopped BUY
- 200 Grams almond meal Recipe
- 4 egg whites
- 220 Grams raw caster sugar BUY
- 1 Teaspoon cornflour or cornstarch
- 1 Pinch pink salt flakes BUY
-
The Ganache
- 300 Grams chocolate dark BUY
- 100 Grams raw caster sugar BUY
- 200 Grams cream BUY
- 30 Grams espresso shot
- 1 Teaspoon flavourless gelatin bloomed in a little water
-
The Rest
- 600 Grams Perfect Whipped Cream Recipe
- edible flowers to garnish
- sliced strawberries are also very nice to garnish
Do
- 1
To make the Meringue, preheat oven to 140°C and line 2 trays with baking paper.
- 2
Place chocolate into the Thermomix bowl and chop 5 sec/speed 8. Add almond meal and combine 5 sec/speed 8. Set aside.
- 3
In a clean, dry bowl insert Butterfly and place egg whites, sugar, cornflour and salt. Whip 5 min/Butterfly/37°C/speed 3. Wipe moisture from lid and continue whipping 15 min/Butterfly/speed 3. Continue if needed until very light and fluffy. Add almond chocolate mix and fold gently by hand to combine.
- 4
Divide meringue between the trays and shape into 2 even circles. Bake for 1 hour and 20 minutes. Leave in the turned off oven, with the door adjar to cool completely.
- 5
To make the ganache, place chocolate into the Thermomix bowl. Chop 8 sec/speed 10. Add sugar and cream. Cook 4 min/60°C/speed 2. Add espresso and gelatin, cook 5 min/60°C/speed 2.5. Pour into a flat container to speed up the cool down if needed.
- 6
When the dacquoise and the ganache are both completely cold, you can assemble the cake.
- 7
Assemble by layering dacquoise, ganache, whipped cream, dacquoise, ganache, whipped cream. Finish with a layer of ganache. Refrigerate at least overnight or longer if you have the time.
- 8
Allow the cake to come to almost room temperature before serving garnished with flowers and or strawberries.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
