Double Chocolate Dacquoise
Dacquoise Serves 8-10
Preheat oven to 350 F (177 C)
9 inch round cake pan (with removable bottom), greased and lined with parchment
7 egg whites, room temperature
pinch of cream of tartar
1 1/2 cups (200 g) chopped dark chocolate (good quality, 70% or more)
1 cup of ground almonds (or hazelnuts)
1 cup of granulated sugar
1/2 tsp of sea salt
3 tablespoons of cocoa powder (the good kind!)
cocoa powder for dusting (optional)
whipped cream (optional)
Whip egg whites with electric beater or food processor until soft peaks form. Slowly add in 1 cup of sugar and cream of tartar and beat on high until stiff peaks form. Whisk in cocoa powder and set aside.
In a separate bowl combined the chopped chocolate, ground almonds and salt. Gently fold into egg white mixture with spatula. Be careful not to overmix.
Gently add mixture to greased, lined pan and bake for 30-35 minutes until it has double in size. Remove and let rest on wire rack for 15 min until set. Flip onto wire rack/plate to completely cool.
Serve sliced and with whipped cream and a dusting of cocoa powder. Enjoy!