Superfoods and raw foods may be the culinary trends du jour, but there’s still something about a decadent chocolate dessert that can tip most diet-devotees of the wagon, if only for an indulgent moment.
This is one such dessert. You know the kind: almost too pretty to be eaten, seemingly rich, but wonderfully light at the same time. Transporting, satiating, moreish. Drooling yet? Stop reading, and start baking!
Chocolate and Coffee Crémeux on Dacquoise:
- 200g full cream milk
- 200g mascarpone
- 80g egg yolk, about 4 yolk
- 40g caster sugar
- 155g dark chocolate
- 5g instant coffee
- Boil the milk, mascarpone and the instant coffee.
- Whisk the yolk and sugar together until slightly white.
- Pour the boiled milk over the eggs in two times while whisking non stop!
- Cook the mix over medium heat until it reaches 83 degrees Celsius, just like a crème anglaise.
- Place the chocolate in an electric mixer bowl and pour the hot mix over it while whisking. Whisk until the chocolate is completely melted.
- Transfer the mix into a clean recipient and wrap it with cling film, making sure it’s in direct contact, and place in the fridge until the next day.
- 3 egg whites
- 35g plain flour
- 70g Hazelnut powder
- 70g icing sugar
- 30g caster sugar
- Preheat the oven at 240 degrees celsius
- Whisk the egg white in an electric mixer until they become slightly firm, then start adding the sugar. Whisk for about 3-4 minutes to obtain a nice meringue.
- Gently fold in the icing sugar and hazelnut powder using a rubber spatula.
- Then gently add the flour to the meringue.
- Spread the mix on a flat baking tray lined with baking paper, about 1cm thickness, and bake for 6 minutes.
Cut the Dacquoise using a round cookie cutter, the size you use is up to you!
Pipe the crémeux on the biscuit using a pipping bag with a star nozzle and garnish with fresh raspberries.
The richness of the crémeux, the nuttiness of the biscuit and the acidity of the raspberries create, I think, a well balanced dessert!