Layers of hazelnut dacquoise, praline crunch, and smooth chocolate mousse create a rich, elegant treat.
# What's Needed:
→ Hazelnut Dacquoise
01 - 3 large egg whites
02 - 2 tablespoons granulated sugar
03 - 1 cup ground hazelnuts
04 - ¾ cup powdered sugar
05 - 3 tablespoons all-purpose flour
→ Praline Feuilletine Crunch
06 - ⅓ cup praline paste (hazelnut or almond)
07 - 3.5 tablespoons milk chocolate, melted
08 - 1.5 ounces feuilletine or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 ounces dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 10 fluid ounces cold heavy cream
→ Chocolate Glaze
13 - 2 ounces dark chocolate
14 - ¼ cup heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Hibou/Owl Theme)
16 - 1 ounce white chocolate
17 - 0.35 ounce dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form. Sift together ground hazelnuts, powdered sugar, and flour, then gently fold into the egg whites. Spread mixture evenly into an 8-inch round on the prepared tray. Bake 20–22 minutes until golden. Cool completely.
03 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. Spread this layer evenly over the cooled dacquoise. Refrigerate until set.
04 - Melt dark chocolate over a bain-marie or in short microwave bursts; cool slightly. Whisk egg yolks with granulated sugar until thick and pale. Whip heavy cream to soft peaks. Fold melted chocolate into yolk mixture, then gently fold in whipped cream until smooth.
05 - Place the dacquoise with praline crunch inside an 8-inch cake ring or springform pan. Spread chocolate mousse evenly atop. Smooth surface and refrigerate at least 2 hours until set.
06 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and butter. Let stand 2 minutes, then stir until smooth and glossy. Cool to room temperature.
07 - Remove cake from mold. Pour cooled glaze over mousse, allowing it to drip over sides. Chill 15 minutes. For decoration, melt white and dark chocolates separately, pipe small owl shapes onto parchment, and chill until firm. Garnish cake; optionally dust with edible gold or cocoa powder.
08 - Slice with a hot knife for clean portions and serve chilled.
