Layers of hazelnut dacquoise, praline crunch, and smooth chocolate mousse create a rich, elegant dessert.
# Ingredient List:
→ Hazelnut Dacquoise
01 - 3 large egg whites
02 - 2 tablespoons granulated sugar
03 - 1 cup ground hazelnuts
04 - 3/4 cup powdered sugar
05 - 1/4 cup all-purpose flour
→ Praline Feuilletine Crunch
06 - 7 tablespoons praline paste (hazelnut or almond)
07 - 1.75 ounces milk chocolate, melted
08 - 1.5 ounces feuilletine or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 ounces dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 1 1/4 cups heavy cream, cold
→ Chocolate Glaze
13 - 2.1 ounces dark chocolate
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Hibou/Owl Theme)
16 - 1 ounce white chocolate
17 - 0.35 ounces dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Directions:
01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks while gradually adding granulated sugar until stiff peaks form. In a separate bowl, sift together ground hazelnuts, powdered sugar, and all-purpose flour. Gently fold the dry ingredients into the egg whites. Spread mixture into an 8-inch round on the prepared tray. Bake for 20 to 22 minutes until golden. Allow to cool completely.
03 - Combine praline paste with melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. Spread this mixture evenly over the cooled dacquoise layer. Refrigerate until set.
04 - Melt dark chocolate using a bain-marie or microwave in short intervals; cool slightly. Whisk egg yolks with granulated sugar until thick and pale. Separately, whip cold heavy cream to soft peaks. Fold melted chocolate into the egg yolk mixture, then gently fold in whipped cream until smooth.
05 - Place the dacquoise with crunch layer into an 8-inch cake ring or springform pan. Spread the chocolate mousse evenly on top and smooth the surface. Refrigerate for at least 2 hours until set.
06 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and unsalted butter. Let sit for 2 minutes, then stir until smooth and glossy. Cool to room temperature.
07 - Remove the cake from the mold. Pour the cooled glaze evenly over the mousse, allowing it to drip over the edges. Chill for 15 minutes. For decoration, melt white and dark chocolate separately, pipe small owl shapes onto parchment paper, and chill until firm. Garnish the cake accordingly. Optionally dust with edible gold or cocoa powder.
08 - Slice the cake with a hot knife for clean portions. Serve chilled.
