Chocolate Dacquoise

  • Difficulty

  • Prep time

    mins
  • Serves

    people
Chocolate Dacquoise
  • 35 g flour
  • 75 g icing sugar
  • 80 g ground almonds
  • 3 egg white
  • 30 g caster sugar
  • 50 g salted peanut
  • 8 scoops Carte D'Or chocolate ice cream
  • 100 g caster sugar
  • 200 ml single cream
  • 5 g salt
  • 100 g sugar
  • 100 g peanuts
  • 1 To make the Chocolate layer - Allow the ice cream to soften and put in round moulds ( make sure these are the same size as the mounds used for the dacquoise base) and put in the freezer until firm
  • 2 To make the dacquoise base . Mix the flour, icing sugar and ground almonds in a bowl and sift.
  • 3 Beat the egg whites and caster sugar in a food processor and then fold into the dry, sifted ingredients.
  • 4 Place in a buttered moulds. Sprinkle with chopped peanuts and bake at 180C for 10 minutes. Allow to cool.
  • 5 To make the caramel sauce. Melt the sugar on a low heat until it starts to bubble and caramelises, blend with the cream. Cook for 5 minutes and add a pinch of sea salt.
  • 6 To make the caramel decoration. Melt the sugar with golden powder until it caramelises and pour onto a baking tray, allow to cool, then break into 4 pieces.
  • 7 To serve your exquisite dessert, start with the base, remove this from the buttered mould, cover this with the chocolate layer ice cream and with the whole peanuts. Finish with caramel sauce, peanuts and caramel decoration.

Nutritional information

 

Amount per serving

Energy (kcal)

887kcal

Energy (kJ)

3713kJ

Protein (g)

21.5g

Carbohydrate incl. fibre (g)

121.5g

Carbohydrate excl. fibre (g)

114.3g

Sugar (g)

103.6g

Fibre (g)

7.2g

Fat (g)

39.9g

Saturated fat (g)

10.3g

Unsaturated fat (g)

27.4g

Monounsaturated fat (g)

18.7g

Polyunsaturated fat (g)

8.7g

Trans fat (g)

0.0g

Cholesterol (mg)

34mg

Sodium (mg)

646mg

Salt (g)

1.61g

Total

3550kcal

14851kJ

86.1g

486.1g

457.4g

414.3g

28.7g

159.5g

41.4g

109.6g

75.0g

34.6g

0.0g

136mg

2585mg

6.45g