7 ounces Chocolate Ganache
26 ounces Dacquoise (batter weight)(three 8-inch disks)
2 quarts Crème Chantilly (Chantilly Cream)
Candied Almonds, as needed
Yield: 1 Cake
1. Spread an even layer of soft ganache over two of the dacquoise disks. (If the ganache has been refrigerated, warm it in a bain marie over simmering water just until it is soft enough to spread easily.)
2. Top one disk with approximately 3/4 cup (170 milliliters) of Crème Chantilly. Place the second disk on top, chocolate side up. Top with another 3/4 cup (170 milliliters) of Crème Chantilly. Position the third disk on top, flat side up.
3. Spread the remaining Crème Chantilly over the top and sides.
4. Sprinkle Candied Almonds over the top and sides of the cake.
5. Freeze to firm the cream, approximately 1 hour. Remove from freezer and refrigerate for service.
6. Yield: 1 Cake, 8 In.
Yield: 1 Cake
26 ounces Dacquoise (batter weight)(three 8-inch disks)
2 quarts Crème Chantilly (Chantilly Cream)
Candied Almonds, as needed
Yield: 1 Cake
1. Spread an even layer of soft ganache over two of the dacquoise disks. (If the ganache has been refrigerated, warm it in a bain marie over simmering water just until it is soft enough to spread easily.)
2. Top one disk with approximately 3/4 cup (170 milliliters) of Crème Chantilly. Place the second disk on top, chocolate side up. Top with another 3/4 cup (170 milliliters) of Crème Chantilly. Position the third disk on top, flat side up.
3. Spread the remaining Crème Chantilly over the top and sides.
4. Sprinkle Candied Almonds over the top and sides of the cake.
5. Freeze to firm the cream, approximately 1 hour. Remove from freezer and refrigerate for service.
6. Yield: 1 Cake, 8 In.
Yield: 1 Cake
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