Piedmont Dacquoise Chocolate Mousse Cake

This Piedmont Dacquoise Chocolate Mousse Cake combines thin layers of almond and hazelnut dacquoise with a light 55% dark chocolate mousse and a smooth chocolate ganache finish.

The dacquoise gets its delicate texture from whipped egg whites, finely ground nuts and a small amount of cornflour, while the mousse stays light through careful emulsification and gently folded whipped cream.

Naturally gluten-free and elegant without being heavy, this cake delivers a beautiful balance of nutty flavour, rich chocolate and airy texture. Serve slightly softened from the refrigerator for the best flavour and mouthfeel.

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Prep Time 2

Cook Time 55

Total Time 2 55

Servings: 10 people

Course: Dessert

Cuisine: Baking

Ingredients Equipment Method Video Notes

Ingredients

Dacquoise

100 g Almond meal
45 g Hazelnut meal
60 g Icing sugar
15 g Cornflour gluten free
60 g Raw sugar
150 g Egg white. Note 1
35 g Castor sugar

Chocolate Mousse

250 g 55%Dark Chocolate. Note 2
500 g Thickened Cream

Ganache

150 g Thickened Cream
150 g 55% Dark Chocolate Note 2

Dark Chocolate

60 g 55% Dark Chocolate Note 2

Equipment

1 20cm Cake Ring
1 Oven
1 Flour Sieve
1 Stand Mixer
1 Stand Mixer Whisk
3 Medium bowls
1 piping bag
1 5mm Round Nozzle
1 Bowl scraper
1 Scissors
2 Baking trays
1 double boiler
1 stove
1 hand whisk
1 Spoon
1 Freezer
1 Step Pallet knife
1 Pallete knife
1 Pouring jug

Method

Dacquoise method
Sieve the icing sugar and cornflour into a bowl.
Add in the almond meal and hazelnut meal
Add the raw sugar and mix through until combined
Whip up the egg whites in a stand mixer with a whisk until soft peaks form.
Add in the castor sugar in two lots and whip until it holds medium peaks.
Fold through the nut mix
Prepare a piping bag with a small round nozzle around 5mm
Fill the bag with the dacquoise mix
Pipe round circle to fill the 22 cm disc evenly.
Bake until set around 12-15 mins
Cool completely and turn over to take off the baking sheet carefully
Prepare the tin with a clean baking sheet at the bottom on a tray
Chocolate Mousse Method
Place chocolate over a double boiler and melt
Set aside to cool slightly
Take a little cream form the weighed amount and warm on the stove
Whisk the cream until soft peaks form in a stand mixer with a whisk
Pour the warm cream into the chocolate
Take a small scoop and mix through the chocolate and then quickly mix the bowl through the cream to stop any chocolate pieces forming
The mouse should be smooth.
Ganache Method
Bring the cream to the boil and pour over the chocolate
Let sit for 30 seconds and then stir until smooth
Putting the cake to together
Lay the first dacquoise in the tin
Top with a layer of mousse and smooth to the sides
Lay the second dacquoise in the tin
Top with a layer of mousse and smooth to the sides
Lay the last dacquoise on top
Top with a layer of mousse and smooth to the sides
Using a palate knife smooth the top over and set for 30 mins
Run a flame around the sides or run a knife carefully around the sides to remove the tin
Put the cake on wire rack and pour over the warmed ganache
Smooth over with pallet knife if needed
Pour ganache over the sides
Let it set
Use a cake divider mark the top of the cake
Warm a small amount of dark chocolate for piping
Make a paper piping bag and decorate the top

Video

Notes

1 – Egg Whites:
Use room-temperature egg whites for the best volume. Whip to medium peaks before gradually adding the caster sugar, then continue until the meringue is glossy and stable. Avoid over whipping, as dry egg whites are harder to fold through the nut mixture and can reduce the light texture of the dacquoise.

2 – Dark Chocolate 55%:
Use a good-quality 55% dark chocolate for the best balance of flavour, sweetness and mousse structure. Higher-percentage chocolate contains more cocoa solids and can make the mousse firmer, while lower-percentage chocolate may produce a softer, sweeter result.