Chocolate Dacquoise

Decadently Rich Chocolate is encapsulated between Crunchy Meringue Layers,

This is not your average Christmas Pav!

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When I asked my friends what they think of on the table for Christmas, the overwhelming response was the good old Pavlova! Most Aussies really look forward to the sweet punctuation mark at the end of a fabuliciouz celebration meal. But I couldn’t just do the standard pav for you, as sensational as it is & yes I will be making one for Christmas Day myself! This is my Grand Finale to my Festive Feast on a Budget series. All please applaud the magnificent Chocolate Dacquoise.

Now this recipe may seem intimidating at first, but trust me, it’s just a lot of little simple steps that all come together at the end for a Show Stopping WOW dessert that will be talked about all year long!

Start off by marking out 3 x 9 inch circles on baking paper & cutting those out, leaving a small bit around each one to be able to handle. Spray some baking trays with a wee bit of spray oil & stick them on.

Next, you’ll need to separate 6 large eggs with the whites going into one bowl & the yolks into another. Cover the yolks & set those aside for later, depending on where you are in the world you may like to pop them in the fridge.

Pop the egg whites into the bowl of your mixer with a pinch of salt & beat at medium speed until they’re nice & frothy.

Turn your mixer up to high speed & gradually add in 1.5 cups of caster sugar. Keep beating it until stiff peaks form.

Turn your mixer off & gently fold through 1.5 cups of almond meal along with 1 tablespoon of cornflour.

Spoon the meringue mixture into a piping bag fitted with a plain nozzle & pipe 3 spirals onto your prepared baking paper circles.

Those go into a 150c oven for 1.5 hours to crisp them up. After you pull them out of the oven, let them sit for 10 minutes before carefully peeling off the paper & popping on a cooling rack to completely go cold.

Now, onto the Chocolate Filling!

Break 250g of dark chocolate into a heatproof bowl & melt that over a pan of gently simmering water. Set it aside to cool.

In another bowl, beat 375g of softened butter until it’s gloriously pale & creamy. Set it aside too.

Retrieve the reserved egg yolks from earlier & place them into the bowl of your mixer. At high speed, beat the yolks until they’re pale & thick.

Now grab a small saucepan. Into it place, 1 cup of caster sugar along with 1/2 cup of water. Bring it to a boil, without stirring or touching it, until it reaches 115c (soft-ball stage).

Now comes the assembly part.

Remove the sugar syrup from the heat as soon as it reaches temperature & in ever such a tiny trickle, pour it into the egg yolks whilst they are beating slowly. Keep beating it until the mixture is cooled off so you don’t scramble those eggs!

Next, gradually beat in the butter, then comes the chocolate & finally add in 2 teaspoons of vanilla paste.

When your Chocolate Filling is all combined then you’re ready to assemble the cake.

Simply put one of the meringue circles onto a serving plate, cover it with a third of the filling, then place another of the meringue circles on top of it, smother in another third of the filling & finally top it off with the remaining meringue circle & the rest of the filling.

Crown your gloriously decadent creation with fresh berries & let it snow down some icing sugar!

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