Layers of hazelnut dacquoise, praline crunch, and silky chocolate mousse create a sophisticated dessert centerpiece.
# Components:
→ Hazelnut Dacquoise
01 - 3 large egg whites (90 g)
02 - 2.1 tablespoons granulated sugar (30 g)
03 - 1 cup ground hazelnuts (90 g)
04 - 3/4 cup powdered sugar (90 g)
05 - 1/4 cup all-purpose flour (30 g)
→ Praline Feuilletine Crunch
06 - 1/3 cup praline paste (hazelnut or almond) (100 g)
07 - 1.75 ounces milk chocolate, melted (50 g)
08 - 1/3 cup feuilletine or crushed cornflakes (40 g)
→ Dark Chocolate Mousse
09 - 5.3 ounces dark chocolate (70% cocoa), chopped (150 g)
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar (40 g)
12 - 1 1/4 cups heavy cream, cold (300 ml)
→ Chocolate Glaze
13 - 2.1 ounces dark chocolate (60 g)
14 - 1/4 cup heavy cream (60 ml)
15 - 1 tablespoon unsalted butter (15 g)
→ Decoration (Owl Theme)
16 - 1 ounce white chocolate (30 g)
17 - 0.35 ounces dark chocolate (10 g)
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, gradually adding sugar until stiff peaks form. In a separate bowl, sift ground hazelnuts, powdered sugar, and flour. Gently fold 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 and 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 double boiler or microwave in short bursts; let cool slightly. Whisk egg yolks and sugar until thick and pale. In another bowl, whip cold heavy cream to soft peaks. Fold melted chocolate into the egg yolk mixture, then gently incorporate whipped cream until smooth.
05 - Place the dacquoise with praline crunch in 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 butter. Let sit for 2 minutes, then stir gently until smooth and glossy. Cool to room temperature.
07 - Remove the cake from the mold. Pour the cooled glaze over the mousse, allowing it to drip down the sides. Chill for 15 minutes. Melt white and dark chocolate separately and pipe small owl shapes on parchment paper. Chill until firm and decorate the cake. Optionally dust with edible gold or cocoa powder.
08 - Slice the cake with a hot knife to obtain clean portions. Serve chilled.
