Layers of hazelnut dacquoise, praline crunch, and smooth dark chocolate mousse create a refined dessert.
# What you'll need:
→ Hazelnut Dacquoise
01 - 3 large egg whites (about 3.17 fl oz)
02 - 2 tablespoons granulated sugar
03 - 1 cup ground hazelnuts (85 g)
04 - 3/4 cup powdered sugar (90 g)
05 - 1/4 cup all-purpose flour (1 oz)
→ Praline Feuilletine Crunch
06 - 1/2 cup praline paste (hazelnut or almond) (3.5 oz)
07 - 3.5 tablespoons milk chocolate, melted (1.8 oz)
08 - 1/3 cup feuilletine or crushed cornflakes (1.4 oz)
→ Dark Chocolate Mousse
09 - 5.3 oz dark chocolate (70% cocoa), chopped
10 - 2 large egg yolks
11 - 3 tablespoons granulated sugar
12 - 1 1/4 cups heavy cream, cold (10.1 fl oz)
→ Chocolate Glaze
13 - 2.1 oz dark chocolate
14 - 1/4 cup heavy cream (2 fl oz)
15 - 1 tablespoon unsalted butter (0.5 oz)
→ Decoration (Hibou/Owl Theme)
16 - 1 oz white chocolate
17 - 0.35 oz dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# How to make it:
01 - Preheat 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 another bowl, sift together ground hazelnuts, powdered sugar, and flour. Gently fold dry ingredients into egg whites. Spread mixture evenly into an 8-inch round on the tray. Bake 20–22 minutes until golden and cool completely.
03 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. Spread mixture evenly over cooled dacquoise layer. Refrigerate until set.
04 - Melt dark chocolate using a bain-marie or microwave and let cool slightly. Whisk egg yolks with sugar until pale and thick. Whip cold heavy cream to soft peaks. Fold melted chocolate into egg yolks, then gently fold in whipped cream until smooth.
05 - Place dacquoise with praline layer inside an 8-inch cake ring or springform pan. Spread chocolate mousse evenly over the top. Smooth surface and 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 until smooth and glossy. Allow glaze to cool to room temperature.
07 - Remove cake from mold and pour cooled glaze over mousse, letting it drip over the sides. Chill for 15 minutes. Melt white and dark chocolate separately to pipe owl decorations on parchment paper; chill until firm. Garnish cake as desired and optionally dust with edible gold or cocoa powder.
08 - Slice the cake with a hot knife for clean portions and serve chilled.
