• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Desserts & Puddings

Chocolate Raspberry Dacquoise Cake

July 10, 2019 by Jane Saunders 12 Comments

Jump to Recipe Print Recipe

Chocolate Raspberry Dacquoise Cake is undoubtedly a show stopper of a dessert. Layers of almond, hazelnut and pistachio meringue hide a filling of fresh raspberries, chocolate ganache and raspberry coulis. Bound together in a pretty raspberry cream this in one dessert not to pass up.

A slice of chocolate raspberry dacquoise cake on a black plate
THIS POST CONTAINS AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This Chocolate Raspberry Dacquoise Cake might just be the most extravagant dessert I’ve come up with so far. In fact, there is no doubt – it is.

Extravagant in terms of ingredients, final taste and effort. This cake ticks all of those boxes.

Overhead view of a raspberry dacquoise cake.

Inside of the pastel pink exterior lies hidden charms in the form of:

  • outrageously sticky, chewy & nutty meringue
  • fresh, tart raspberries
  • and rich chocolate ganache.

Oh, and that pastel exterior? That’s whipped cream enhanced with raspberry coulis and a splash of Amaretto liqueur.

I decided to restrain myself and make a three-layer dessert cake, but for a party, the recipe could easily be doubled to make a spectacular 6 layered version. Um… maybe serve thin slices?

A slice of raspberry dacquoise cake with the rest of the cake behind.

What is Dacquoise?

A few weeks back I joked somewhere that Dacquoise (“dah-kwahze” ) is just a fancy word for a nutty meringue cake. Well, I was only half jesting. The term dacquoise can refer to the nut meringue layers in the dacquoise cake itself.

The traditional Dacquoise originates from France. It is a dessert cake made up of layers of nut laden meringue stacked up and held together with cream or buttercream. A biscuit base can often be found in traditional recipes.

My Dacquoise cake differs from the traditional in 3 ways:

  • it does not have a biscuit base
  • as well as the usual almonds and hazelnuts, I’ve added some pistachio nuts to the meringue
  • and I have not ground my nuts as finely as I could have done. I like a little extra bite

Plenty of flavour variations have been created over the years, but today I’m featuring chocolate and raspberry. That’s a dark chocolate ganache and a raspberry coulis alongside chunks of fresh raspberry. And did I mention the Amaretto liqueur in the raspberry cream? It serves up just a hint of booziness.

These additions all make for a rich and decadent dessert, worthy of showstopper status. 

How to Make Dacquoise Cake

I usually begin by making the components that need to cool – the raspberry coulis and the chocolate ganache. By the time you are ready to assemble the dacquoise cake, these elements should have cooled to a good working temperature.

The next step is to make 3 (or more) layers of nutty meringue. (If you need a few tips on how to make dead good meringue, hop over here for my quick guide)

Once the meringues are baked and cooled, the raspberry cream can be whipped and the cake assembled:

  • Place 1 layer of meringue onto a cake stand or serving plate (a small dab of whipped cream underneath will hold it firmly in place)
  • Add a large tablespoon of the raspberry cream and spread out to the edges
  • Rip up a few raspberries and spread them over the cream
  • Pipe a zig-zag of raspberry coulis over the cream
  • Pipe a thicker trail of chocolate ganache over everything
Step by step to asembling a dacquoise cake
  • Next top with another layer of meringue and repeat as above
  • Top with the final layer of meringue
  • Set aside some raspberry cream for decoration then cover the top and the edge of the cake with cream
  • Cover the sides in toasted hazelnuts (RealSimple have a good video showing this) 
  • Decorate the top of the cake as desired (I used a Wilton 8b nozzle for my piping)
  • Cover and transfer to the fridge
Decorating a raspberry dacquoise cake step by step

As the picture show, I had a major issue with my meringue cracking when I assembled the cake. Fortunately, Dacquoise is very forgiving. Once the layers are stacked and the cake is covered, nobody would ever guess.

Undoubtedly, there are quite a few steps involved in making this Dacquoise cake. I guess that’s the price to be paid for creating a showstopper dessert.

How to store Raspberry Dacquoise Cake

It is very important to let the assembled dacquoise cake rest in the fridge for 24 hours before cutting into it.  This resting time allows the flavours to mingle and the nutty meringue to soften into a gloriously gooey treat, instead of shattering as soon as the knife hits. Trust me on this – I eagerly cut into my first dacquoise within a few hours of making it  – though tasty, the leftovers were far better the next day.

This dessert cake is creamy, so should always be stored in the fridge. I recommend letting it sit at room temperature (20C/ 68F) for 1 hour before serving. This allows the ganache to soften slightly and for the chill to lift so the flavours can shine.

Any leftovers should be returned to the fridge and used within 5 days. 

Topview of a raspberry gateau with piping cream, fresh raspberries and chocolate.

Is this a step too far? I have simpler meringue desserts I’m proud of too. How about:

  • Muscovado Meringue with Red Wine Poached Fruit
  • Salted Honey Cream Meringue Wreath with Strawberries
  • Chocolate Peppermint Meringue Sandwich
A slice Chocolate Raspberry Dacquoise Cake on a black plate, in front of the entire cake it was cut from. Layers of meringue, cream and raspberry coulis are evidentand the slice is topped with fresh fruit and chocolate flakes

Raspberry Chocolate Dacquoise Cake

Jane Saunders
A labour of love, Chocolate Raspberry Dacquoise Cake is undoubtedly a show stopper of a dessert. Layers of chewy & nutty meringue hide a filling of fresh raspberries, chocolate ganache and raspberry coulis. Bound together in a pretty raspberry cream this in one dessert not to pass up.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12
Prevent your screen from going dark

Ingredients

For the Dacquoise Layers

  • 5 Egg Whites (200g)
  • 125 g/ 4.5 oz Golden caster sugar
  • 125 g/ 4.5 oz Light muscovado sugar
  • ⅛ teaspoon Cream of tartar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Cornflour (cornstarch)
  • 60 g/ 2 oz Almonds (blanched)
  • 60 g/ 2 oz Pistachios (shells removed)
  • 60 g/ 2 oz Hazelnuts (blanched)

For the Raspberry Coulis

  • 300 g/ 10.5 oz Fresh raspberries
  • 3 tablespoon Caster sugar

For the Chocolate Ganache

  • 60 g/ 2 oz Dark chocolate
  • 100 ml/ 3.5 fl oz Double (heavy) cream

For the Raspberry Cream

  • 600 ml/ 20 fl oz Double (heavy) cream)
  • 2 tablespoon Amaretto
  • 3 tablespoon Icing (confectioners) sugar

Decoration

  • 150 g/ 5 oz Fresh raspberries
  • 3 tablespoon 3 tablespoon toasted almond flakes
  • 2 tablespoon 2 tablespoon chocolate flakes

Instructions

Make the Raspberry Coulis

  • Put the raspberries into a medium saucepan with the sugar and cook gently until they begin to break down
  • Turn up the heat and boil rapidly until the sauce reaches 100-105C (212-221F)
  • Take off the heat and pass through a fine-meshed metal sieve to remove the seeds. Discard the seeds and divide the remaining sauce equally between 2 bowls
  • Set aside to cool

Make the Chocolate Ganache

  • Chop the chocolate and place in a microwave-proof bowl with the cream
  • Cook in the microwave on high for 30-60 seconds until the cream is hot and the chocolate is beginning to melt
  • Let stand for 1 minute then whisk the ingredients together until smooth and glossy
  • Set aside to cool

Make the Dacquoise LAyers

  • Preheat the oven to 110C (230F / GM¼)Cut 3 rectangles of baking parchment to fit 3 baking sheets. Draw an 8-inch circle onto each piece of parchment
  • Mix the sugars together in a bowl
  • Put the nuts into the bowl of a food processor along with the cornflour. Pulse until the nuts are finely chopped – a few larger chunks of nut remaining in the mix is fine
  • Put the egg whites into the bowl of a stand mixer and whisk until soft peaks form
  • Add the cream of tartar and continue to whisk
  • Leave the stand mixer running and add the sugar, 1 spoonful at a time until all of the sugar has been added. This process will take around 5 minutes, but the meringue will be a much better texture than if you add it all in one go. At the end, the meringue should be thick and glossy
  • Pour in the vanilla extract and whisk until combined
  • Turn off the mixer. Using a spatula, fold the ground nuts gently into the meringue
  • Divide the nutty meringue between the three circles. I find it easier to achieve a neat circular shape if I pipe a line of meringue around the edge of each circle before spooning the rest into the centre and spreading it out to the piped edge with a palette knife. Use a wide, plain nozzle for the piping
  • Place the meringue discs into the oven to bake for 1 hour 15 minutes – rotate the baking sheets halfway through to ensure the meringues bake evenly
  • After the 75 minutes are up, try to peel the parchment away from each meringue disc – it should easily come away. If it does not, allow to cook for 15 more minutes and test again
  • Once cooked, let cool in the oven with the door slightly ajar

Make the Raspberry Cream

  • Once the meringue discs have cooled completely start to whip the cream with the icing sugar until it just begins to hold its shape
  • Add the Amaretto and one bowl of the raspberry coulis that was made earlier
  • Continue to whip until the cream is well mixed and holds its shape firmly. Take care not to overwhip the cream though

Assembling the Cake

  • Set aside 16-18 raspberries for the top of the cake
  • Place a small dab of raspberry cream in the centre of a cake stand or serving plate and lay one meringue disc on top
  • Take a heaped tablespoon of raspberry cream and spread it to the edges using a palette knife
  • Rip half of the remaining raspberries up and scatter over the cream
  • From the remaining bowl of raspberry coulis, take half and drizzle it over the cream and raspberries
  • Next drizzle half of the chocolate ganache over the top – it may be easier to pipe the ganache over if it has thickened beyond the drizzling stage
  • Top with another meringue disc
  • Repeat steps 3-6 above with the remaining ingredients
  • Place the final layer of meringue on top
  • Reserve ⅓ of the remaining raspberry cream for piping decorations on the top of the cake and use the rest of the cream to cover the top and sides of the cake
  • Press the toasted almond flakes around the side of the cake
  • Pipe a pretty design onto the top of the cake, adorn with the fresh raspberries and scatter the chocolate flakes into the centre
  • Cover carefully and transfer to the fridge to rest for 24 hours
  • Remove from the fridge 1 hour before serving to take the chill off the cake
  • Leftovers should be stored in the fridge and eaten within 3 days
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 366 times, 1 visits today)

More Dessert Recipes

  • Close-up of an old-fashioned suet pudding sprinkled with caster sugar in an oval serving dish.
    Baked Suet Pudding (Mansfield Pudding)
  • Close up of a large fruit dessert in a serving dish with a portion removed.
    Apple and Blueberry Crumble
  • Close up of Apple and Blackberry Crumble in a serving dish - featured Image
    Apple and Blackberry Crumble
  • Close-up of a Raffaello cake (coconut almond torte) with a slice on a plate.
    Raffaello Torte (Coconut and Almond Torte)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tracie

    July 18, 2022 at 2:25 pm

    5 stars
    My next afternoon of baking, thank you for the detailed instructions. I can’t wait to try.

    Reply
    • Jane Saunders

      July 18, 2022 at 6:28 pm

      Thanks Tracie – hope you enjoy it. It’s a little intricate but so worth it. My top tip is to ensure you leave it in the fridge for the full time as it turns lovely and gooey.

      Reply
  2. Karin

    February 11, 2021 at 12:30 am

    Making this today. Hope it all goes well. ??

    Reply
    • Jane Saunders

      February 14, 2021 at 2:36 pm

      Hope you enjoyed it.

      Reply
  3. Choclette

    July 24, 2019 at 5:43 pm

    You had me at chocolate and raspberry. But then I read about nutty meringue as well!!!! You’ve sent me to heaven. Or at least you would have done if only I could try a piece. Looks like I’m going to have to just get on and make it.

    Reply
  4. Sisley

    July 24, 2019 at 5:32 pm

    I need a slice of this and a glass of prosecco! It looks incredible.

    Reply
  5. Heidi Roberts

    July 16, 2019 at 2:17 pm

    I would take a big piece of this cake and disappear to a quiet place!

    Reply
    • Jane Saunders

      July 16, 2019 at 4:29 pm

      🙂 🙂

      Reply
      • Jere Cassidy

        July 24, 2019 at 6:55 am

        I love dacquoise cakes and this is something you never find in stores or even restaurants.

      • Jane Saunders

        July 24, 2019 at 9:33 am

        Quite right – I just love homamade everything for the options it gives you to go with the less ordinary.

  6. Sarah

    July 11, 2019 at 1:39 pm

    My favourite dessert is a Dacquoise, without biscuit base but with apricot and cream. I am definitely going to try this, it looks even more delicious.Thank you Jane!!

    Reply
    • Jane Saunders

      July 15, 2019 at 9:39 am

      I like the sound of apricot dacquoise too. Hope you enjoy this one Sarah.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.