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Frozen White Chocolate and Hazelnut Dacquoise Recipe

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Frozen White Chocolate and Hazelnut Dacquoise
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Ingredients
9
Count
Nutrition
6795
Calories
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Ingredients:

Directions:

  1. Make meringue: Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.
  2. Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
  3. Make ganaches: Bring 1 1/2 cups cream and 3 tablespoons corn syrup to simmer in medium saucepan. Remove from heat. Add semisweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour.
  4. Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface. Using serrated knife and gentle sawing motion, trim each to 8 x 4-inch rectangle.
  5. Spread 1/3 cup chocolate ganache over each of 2 meringues. Place on baking sheet. Freeze until ganache is set, 10 minutes. Place third meringue, smooth side down, in prepared loaf pan. Spread half of White Chocolate Mousse over. Sprinkle with reserved 1/4 cup chopped hazelnuts. Top with 1 meringue, ganache side down. Spread remaining mousse over. Top with remaining meringue, ganache side down. Fold plastic overhang over cake; freeze overnight. Chill remaining semisweet chocolate ganache.
  6. Bring remaining 1/2 cup cream and 1 tablespoon syrup to simmer in small saucepan. Remove from heat. Add white chocolate; stir until smooth. Cover and chill until thick enough to spread.
  7. Invert cake onto small baking sheet; remove plastic. Working quickly, spread white chocolate ganache thinly over top and sides of cake. Place 24 hazelnuts around top edge of cake. Freeze cake until frosting is firm, about 30 minutes. (Can be made 1 week ahead. Cover cake tightly and keep frozen. Keep semisweet chocolate ganache chilled. Before serving, rewarm ganache over low heat, stirring just until liquid.) Serve cake, passing remaining semisweet ganache as sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6795.03 Kcal (28449 kJ)
Calories from fat 3949.05 Kcal
% Daily Value*
Total Fat 438.78g 675%
Cholesterol 314.03mg 105%
Sodium 745.81mg 31%
Potassium 4732.18mg 101%
Total Carbs 760.89g 254%
Sugars 671.72g 2687%
Dietary Fiber 55.2g 221%
Protein 88.97g 178%
Vitamin C 13.3mg 22%
Iron 27.6mg 153%
Calcium 1024.8mg 102%
Amount Per 100 g
Calories 407.54 Kcal (1706 kJ)
Calories from fat 236.85 Kcal
% Daily Value*
Total Fat 26.32g 675%
Cholesterol 18.83mg 105%
Sodium 44.73mg 31%
Potassium 283.82mg 101%
Total Carbs 45.63g 254%
Sugars 40.29g 2687%
Dietary Fiber 3.31g 221%
Protein 5.34g 178%
Vitamin C 0.8mg 22%
Iron 1.7mg 153%
Calcium 61.5mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 171.7
    Points
  • 199
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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