Hazelnut-Almond Dacquoise Torte with Dark Chocolate French Buttercream

Step by step

Method

1. 01

   Preheat oven to 160°C. Spread the hazelnuts and almonds on a baking sheet. Roast for 10-12 minutes until fragrant and lightly golden. For hazelnuts, rub them in a clean towel while warm to remove skins. Let cool completely. Once cool, pulse both nuts with 50g of granulated sugar in a food processor until finely ground but not oily.

2. 02

   Increase oven temperature to 180°C. Trace three 20cm circles on separate sheets of parchment paper. Line three baking sheets with the parchment, circle side down. In a medium bowl, whisk together the ground nut mixture, powdered sugar, all-purpose flour, and 1g of salt.

3. 03

   In a very clean stand mixer bowl, whisk the 180g egg whites with the remaining 100g granulated sugar until stiff, glossy peaks form. Gently fold the nut-flour mixture into the meringue in three additions until just combined, being careful not to deflate the meringue.

4. 04

   Divide the dacquoise batter evenly among the three parchment-lined baking sheets, spreading it within the traced circles. Bake for 18-22 minutes, rotating halfway, until lightly golden and firm to the touch. Let cool completely on the baking sheets.

5. 05

   While dacquoise cools, prepare the French buttercream. In a stand mixer fitted with the whisk attachment, whisk the 120g egg yolks with 1g of salt on high speed until pale and thick.

6. 06

   In a small saucepan, combine the 100g granulated sugar (for buttercream syrup) with 60ml of water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Continue to boil without stirring until the syrup reaches 118°C (soft ball stage) on a candy thermometer.

7. 07

   With the mixer running on medium-high speed, carefully and slowly pour the hot sugar syrup into the egg yolks in a thin stream. Continue to whisk on high speed until the mixture is very thick, pale, and completely cool to the touch (this can take 10-15 minutes).

8. 08

   Switch to the paddle attachment. With the mixer on medium-low speed, gradually add the room temperature butter cubes, one at a time, allowing each cube to be incorporated before adding the next. The mixture may look curdled at first but will come together to a smooth, creamy buttercream.

9. 09

   Once all the butter is incorporated and the buttercream is smooth, add the cocoa powder and vanilla extract. Beat on medium speed until well combined and fluffy, scraping down the sides of the bowl as needed.

10. 10

    To assemble the torte, place one dacquoise layer on a serving plate. Spread about one-third of the dark chocolate French buttercream evenly over the top. Carefully place the second dacquoise layer on top, pressing gently, and spread with another third of the buttercream. Top with the final dacquoise layer. Use the remaining buttercream to frost the top and sides of the torte.

11. 11

    Chill the torte for at least 2 hours before slicing and serving to allow the buttercream to set.