HAZELNUT DACQUOISE WITH CHOCOLATE GANACHE

This cake fulfills a childhood fantasy: It’s like a giant Ferrero Rocher, the gold foil–wrapped Italian chocolate. The double crunch of hazelnuts in the candy’s shell and center inspired my generous use of toasted nuts in the layers of meringue and dark chocolate ganache. Even though the flavor combination comes from Italy, the form hails from France. A dacquoise is a cake made of flat nut meringues layered with a creamy filling. To enjoy the crispness of the meringues, serve the cake shortly after assembling. But it’s still delicious even after it sits, melding into a soft candy bar–like texture with nutty bits in each bite.

TIP: You can buy hazelnuts already skinned. But even if your hazelnuts come skinned, you should still toast them for the fullest flavor.

makes one 5-by-12-inch layer cake

gluten-free

HAZELNUT DACQUOISE

HAZELNUT GANACHE

1. To make the dacquoise: Position a rack in the center of the oven and preheat to 300°F. Coat a half sheet pan with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment.

2. Combine the hazelnuts, confectioners’ sugar, and cornstarch in a food processor and process until the nuts are very finely ground.

3. Whisk the egg whites and cream of tartar in a large bowl with an electric mixer on medium speed until soft peaks form. Gradually whisk in the granulated sugar. Raise the speed to medium-high and whisk until stiff and glossy (not dry) peaks form. Fold in half of the hazelnut mixture until just incorporated, then fold in the remaining mixture. Gently spread the mixture evenly in the prepared pan with an offset spatula, trying to avoid deflating it.

4. Bake until the dacquoise is dark golden brown and firm to the touch, about 1½ hours. Turn off the oven and let cool and crisp in the closed oven for another ½ hour.

5. Cool the dacquoise in the pan on a wire rack for 5 minutes. If the edges have stuck to the pan, run a thin-bladed knife between the edges and the pan. Place a sheet of parchment paper larger than the dacquoise and a wire rack on top of the dacquoise. Invert the pan and rack together, and lift off the pan. Carefully peel off the parchment and discard. Cool completely on the rack.

6. Meanwhile, make the ganache: Put the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until just simmering. Remove from the heat and pour over the chocolate. Let stand for 1 minute, then stir gently until smooth. Fold in the hazelnuts. Let stand while you cut the dacquoise.

7. Slide the cooled dacquoise, on the parchment, onto a cutting board. Trim the edges, then cut crosswise into 3 even rectangles, leaving the dacquoise on the parchment (each should be about 5 by 12 inches).

8. To assemble the cake: Place one dacquoise rectangle on a flat serving platter. Spread one third of the warm ganache evenly on top. Press another dacquoise onto the ganache and spread half of the remaining ganache on top. Press the remaining dacquoise over the ganache and spread with the remaining ganache. Top with the candied hazelnuts, if you’d like. Let stand just until the ganache has set.

9. Serve the cake within a few hours to highlight the crunchy-creamy contrast.

MAKE AHEAD

The dacquoise will keep at room temperature for up to 2 days. The assembled cake will keep in the refrigerator for up to 3 days; the texture will soften and the layers will meld into a candy bar–like stack.