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Piedmont Dacquoise Chocolate Mousse Cake with a slice cut and ready to serve, showing layers of hazelnut almond dacquoise, chocolate mousse and glossy ganache

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 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
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
 

  1. Dacquoise method
  2. Sieve the icing sugar and cornflour into a bowl.
  3. Add in the almond meal and hazelnut meal
  4. Add the raw sugar and mix through until combined
  5. Whip up the egg whites in a stand mixer with a whisk until soft peaks form.
  6. Add in the castor sugar in two lots and whip until it holds medium peaks.
  7. Fold through the nut mix
  8. Prepare a piping bag with a small round nozzle around 5mm
  9. Fill the bag with the dacquoise mix
  10. Pipe round circle to fill the 22 cm disc evenly.
  11. Bake until set around 12-15 mins
  12. Cool completely and turn over to take off the baking sheet carefully
  13. Prepare the tin with a clean baking sheet at the bottom on a tray
  14. Chocolate Mousse Method
  15. Place chocolate over a double boiler and melt
  16. Set aside to cool slightly
  17. Take a little cream form the weighed amount and warm on the stove
  18. Whisk the cream until soft peaks form in a stand mixer with a whisk
  19. Pour the warm cream into the chocolate
  20. Take a small scoop and mix through the chocolate and then quickly mix the bowl through the cream to stop any chocolate pieces forming
  21. The mouse should be smooth.
  22. Ganache Method
  23. Bring the cream to the boil and pour over the chocolate
  24. Let sit for 30 seconds and then stir until smooth
  25. Putting the cake to together
  26. Lay the first dacquoise in the tin
  27. Top with a layer of mousse and smooth to the sides
  28. Lay the second dacquoise in the tin
  29. Top with a layer of mousse and smooth to the sides
  30. Lay the last dacquoise on top
  31. Top with a layer of mousse and smooth to the sides
  32. Using a palate knife smooth the top over and set for 30 mins
  33. Run a flame around the sides or run a knife carefully around the sides to remove the tin
  34. Put the cake on wire rack and pour over the warmed ganache
  35. Smooth over with pallet knife if needed
  36. Pour ganache over the sides
  37. Let it set
  38. Use a cake divider mark the top of the cake
  39. Warm a small amount of dark chocolate for piping
  40. 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.