Hazelnut Dacquoise

A fabulous and elegant dessert.  I put chocolate candies on the top instead of the Hazelnuts…but do it they way you prefer.  The meringue is softer than normal because of the addition of cornstarch and the layers are filled with chocolate that is whipped to give it the texture of butter cream but not as sweet.  This is one of those fussy recipes that you need to make a day ahead of time.  I was going to do the rosettes but realized at the last minute that I was out of piping bags….From Food and Drink Autumn 2010.

1 cup chopped toasted hazelnuts
4 egg whites
1/4 tsp kosher salt
1 cup sugar
2 tsp cornstarch

WHITE CHOCOLATE FILLING
4 oz (125g) white chocolate, chopped
1/2 cup whipping cream
1 tbsp unsalted butter, softened

DARK CHOCOLATE FILLING
4 oz (125g) dark chocolate, chopped
3/4 cup whipping cream
2 tbsp unsalted butter, softened

GARNISH
1 cup whipping cream
2 tbsp sugar
whole toasted hazelnuts

1. Preheat oven to 275F.  Line two 11 x 17 inch rimmed baking sheets with parchment paper.  Draw two 11 x 3 inch rectangles on the first parchment lined baking sheets, and a third rectangle on the second sheet; set aside.
2.  Grind hazelnuts in a food processor until finely chopped.
3. Place egg whites in a bowl with salt and beat until frothy.  Begin adding sugar slowly with mixer on medium speed, this should take about 2 minutes.  Turn mixer to high and beat for 4 minutes longer or until egg whites are thick and glossy.  Gently fold in hazelnuts and cornstarch.
4. Spread one third of the meringue onto each rectangle, leaving plenty of space between rectangles because the meringue will spread during baking.  Bake for 1 hour and 30 minutes, switching positions of baking sheet half way or until crisp and dried.  Turn off oven and leave for 1 hour to dry out.
5. Place white chocolate in a heatproof bowl.  Heat whipping cream and butter in a pot over medium heat.  As soon as cream comes to boil immediately pour over chocolate and stir until melted and smooth.  Repeat process for the Dark Chocolate Filling.  Place both fillings in the refrigerator for about 1 hour or until firm.
6. Beat each bowl of chocolate with electric beaters until thickened and still spreadable.
7. Lay 1 layer of meringue on a serving platter and spread with dark chocolate.  Top with a second meringue and spread with white chocolate.  Top with remaining piece of meringue.  Refrigerate overnight, loosely covered with plastic wrap.
8. Using a serrated knife, trim the sides and ends if desired.
9. Combine whipping cream and sugar in a bowl and beat until mixture holds soft peaks.  Transfer to a piping bag and pipe rosettes over the top.  Decorate with whole hazelnuts.