Raspberry And Dark Chocolate Dacquoise

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Beat 6 egg whites with 20 grams of sugar.

3. 3

   Beat in remaining 230 grams of sugar.

4. 4

   Add almond and hazelnut powders by lifting the mixture with a spatula.

5. 5

   Cover 2 baking sheets with parchment paper.

6. 6

   Using a pastry bag with a 1 centimeter diameter plain tip, pipe a spiral disk 20 centimeters in diameter on each baking sheet..

7. 7

   Bake for 15 to 20 minutes, remove from oven, cool.

8. 8

   Bring the cream to a boil.

9. 9

   Melt the chocolate in the microwave.

10. 10

    Pour 1/3 of the cream in the chocolate, mix with a plastic spatula. Repeat 2 more times until all the cream is used and a smooth ganache is obtained.

11. 11

    Pour half the ganache in pastry bag, and pipe on the bottom of the first dacquoise disk.

12. 12

    Reserve a handful of raspberries for decoration, and divide the remaining raspberries on the ganache.

13. 13

    Cover with the second dacquoise disk, and then cover it with ganache (smooth well with a spatula).

14. 14

    Sprinkle generously with cocoa

* Per serving · 4 servings · Values may vary.

No additional tips available.