Chocolate Almond Dacquoise Cake

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    753
based on 2 ratings

The dacquoise is a cake originating from the South-West of France, (the Dacquois being the inhabitants of the city of Dax). It is a basic recipe in French pâtisserie and it consists of a meringue biscuit base. In our version, this biscuit is covered with a chocolate filling and ganache. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 21, 2024

Ingredients

  • Chocolate icon
    Chocolate
    300 g
  • Almonds icon
    Almonds
    65 g
  • Ground almonds icon
    Ground almonds
    100 g
  • All purpose flour icon
    All purpose flour
    15 g
  • Egg white icon
    Egg white
    4
  • Caster sugar icon
    Caster sugar
    30 g
  • Coconut cream icon
    Coconut cream
    190 g
  • Dark chocolate icon
    Dark chocolate
    375 g
  • Grapeseed oil icon
    Grapeseed oil
    60 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Round pan - 15cm (6")
  • kCook icon Large mixing bowl
  • kCook icon Kmix bowl
  • kCook icon Saucepan
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Serving plate
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Grease and flour a clean round pan then set aside
  3. Sift ground almonds and all purpose flour into a clean large mixing bowl then set aside
  4. Attach Whisk
  5. Add egg white to the kMix Bowl
  6. Whisk with splashguard fitted until foamy - approx 5 min, Speed 2
  7. Add caster sugar to the kMix Bowl while machine is running
  8. Whisk with splashguard fitted until stiff peaks form - approx 5 min, Speed 4
  9. Remove the bowl from the machine
  10. Transfer flour mixture to kMix Bowl
  11. Fold gently until combined
  12. Transfer content of kMix Bowl to round pan
  13. Spread until level
  14. Bake - 17 min, 180°C
  15. Remove from oven and let cool
  16. Chill in fridge and continue
  17. Add coconut cream to a clean saucepan
  18. Heat until warm and continue - medium-high heat
  19. Add dark chocolate to a clean large saucepan
  20. Heat saucepan until melted - medium heat
  21. Pour cream into chocolate
  22. Stir gently until combined
  23. Set aside and continue
  24. Add chocolate, grapeseed oil and almonds to a clean medium bowl
  25. Stir chocolate until well combined then set aside
  26. Turn out sponge onto serving plate
  27. Spoon the chocolate nut mixture from the medium bowl onto the sponge
  28. Spread evenly until covered
  29. Leave until set
  30. Prepare a clean piping bag with open star tip
  31. Transfer the chocolate ganache into the piping bag
  32. Pipe the ganache onto the cake
  33. Serve
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