Double Chocolate-Tangerine Dacquoise Recipe | Yummly

Double Chocolate-Tangerine Dacquoise

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The French really know how to make a chocolate dessert that is out of this world. Dacquoise is a dessert cake that is traditionally made with beautiful layers of almond and hazelnut meringue. This recipe for Double Chocolate-Tangerine Dacquoise is an amazing twist on a traditional favorite. This recipe combines the saltiness of nuts with rich dark chocolate and sweet honey and tangerine. It is the perfect dessert for an intimate party with close friends.


  • 140 grams confectioners sugar
  • 75 grams ground hazelnuts
  • 65 grams ground almonds
  • 165 grams egg whites
  • 60 grams granulated sugar
  • 5 grams unflavored gelatin
  • 250 grams whipping cream (cold)
  • 180 grams milk
  • 180 grams dark chocolate
  • 16 grams unflavored gelatin
  • 675 grams tangerine (puree or tangerine juice)
  • 225 grams whipping cream
  • 5 grams unflavored gelatin
  • 250 grams whipping cream (cold)
  • 180 grams milk
  • 240 grams milk chocolate
  • 4 tablespoons praline (or hazlenut brittle)
  • 40 grams dark chocolate (chopped)
  • 150 grams dark chocolate
  • 250 grams whipped cream
  • 60 grams honey
  • 60 grams butter
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    1. Preheat oven to 220 degrees Celsius.
    2. In a medium bowl, combine sugar with ground almonds and hazelnuts.
    3. With an electric mixer, beat egg whites with a tablespoon of granulated sugar at medium speed for about 3 minutes.
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