Chocolate Dacquoise

  • Difficulty

  • Prep time

    mins
  • Serves

    people
Chocolate Dacquoise
  • 35 grams flour
  • 75 grams icing sugar
  • 80 grams ground almonds
  • 3 egg white
  • 30 grams caster sugar
  • 50 grams salted peanuts
  • 8 scoops Carte D'Or chocolate ice cream
  • 100 grams caster sugar
  • 200 millilitres single cream
  • 5 gram salt
  • 100 grams sugar
  • 100 grams peanuts
  • 1 Dacquoise. Mix the flour, icing sugar and ground almonds in a bowl and sift.
  • 2 Make the “snow” by beating the egg whites and caster sugar in a food processor and then mix this with the dry, sifted ingredients.
  • 3 Place in a buttered moulds. Sprinkle with chopped peanuts and bake at 180C for 10 minutes.
  • 4 Chocolate layer. Place the ice cream into the same moulds as used for the dacquoise and put in the freezer
  • 5 Caramel sauce. Melt the sugar until it caramelises, blend with the cream. Cook for 5 minutes and add a pinch of sea salt.
  • 6 Caramel decoration. Melt the sugar with golden powder until it caramelises and pour onto a baking tray, allow to cool.
  • 7 Place your exquisite dessert on a plate, starting with the base from a buttered mould, covering this with the chocolate layer and topping it with the whole peanuts. Finish with caramel sauce, peanuts and caramel decoration.

Nutritional information

 

Amount per serving

Energy (kcal)

984kcal

Energy (kJ)

4112kJ

Protein (g)

23.2g

Carbohydrate incl. fibre (g)

122.6g

Carbohydrate excl. fibre (g)

115.4g

Sugar (g)

104.7g

Fibre (g)

7.2g

Fat (g)

49.4g

Saturated fat (g)

16.4g

Unsaturated fat (g)

27.4g

Monounsaturated fat (g)

18.7g

Polyunsaturated fat (g)

8.7g

Trans fat (g)

0.0g

Cholesterol (mg)

61mg

Sodium (mg)

661mg

Salt (g)

1.65g

Total

3936kcal

16447kJ

92.7g

490.5g

461.8g

418.7g

28.7g

197.7g

65.7g

109.6g

75.0g

34.6g

0.0g

246mg

2643mg

6.60g