HAZELNUT MERINGUE SOUFFLE CAKE

Ingredients

Hazelnut Dacquoise

90 grams (3.15 ounces) egg whites
90 grams (3.15 ounces) sugar
90 grams (3.15 ounces) hazelnut flour
45 grams (1.60 ounces) powdered sugar

Soufflé

180 grams (6.35 ounces) butter 82.5%
110 grams (3.90 ounces) condensed milk
150 grams (5.30 ounces) hazelnut praline
200 grams (7.05 ounces) egg whites
420 grams (14.80 ounces) sugar
140 grams (4.95 ounces) glucose syrup
250 milliliters (8.80 ounces) water
15 grams (0.55 ounces) agar

Glaze

70 grams (2.45 ounces) dark chocolate 54.5%
20 grams (0.70 ounces) butter
50 milliliters (1.75 ounces) cream 33%

Equipment

Electric Mixer
For whipping the egg whites to stiff peaks – a stand mixer works best, but a hand mixer will do.
Parchment Paper
Use it to draw and bake perfect-sized dacquoise circles without sticking.
Pastry Bag with a Round Nozzle
A 10mm (0.4 inch) round nozzle helps in spiraling out the dacquoise mixture evenly.
18 cm (7 inch) Cake Ring Mold
Perfect size to compile the layers efficiently.
Acetate Foil
Line the inside of the cake ring for easy unmolding of the soufflé cake.
Saucepan with a Thick Bottom
Essential for evenly cooking the sugar syrup without burning.

Instructions

Step 1

Preheat your oven to 170°C (338°F). Make sure your oven is fully preheated before baking to ensure consistent temperature.

Step 2

To make hazelnut flour at home, grind roasted hazelnuts in a coffee grinder, but be careful not to grind too long to avoid the release of oil. Sift the hazelnut flour to ensure there are no lumps.

Step 3

On the back of a piece of parchment paper, draw three 15 cm (5.9 inch) circles. Leaving space between the circles will make it easier to cut them out later.

Step 4

Sift the powdered sugar and combine with the hazelnut flour. Stir with a whisk until well mixed. Sifting ensures even mixing and prevents clumps.

Step 5

Whip the egg whites with the sugar until firm peaks form. Ensure your mixing bowl is clean and free of grease for best results.

Step 6

Fold the hazelnut flour and powdered sugar mixture into the egg whites gently, using a silicone spatula, until smooth.

Step 7

Transfer the mixture to a pastry bag fitted with a 10 mm (0.4 inch) round nozzle. Pipe the mixture in a spiral pattern within the drawn circles on the parchment. This mixture is sufficient for three 15 cm (5.9 inch) cakes.

Step 8

Bake in the preheated oven for about 15 minutes. Rotate the baking sheets halfway through for even baking.

Step 9

For the soufflé, first prepare the crème by whipping the butter (at room temperature) until fluffy. Gradually add the condensed milk, also at room temperature, while continuing to whip. If the mixture starts to separate, gently warm it in short microwave bursts and whip again until smooth.

Step 10

Add the hazelnut praline to the crème and whip until fully combined.

Step 11

To prepare the soufflé base, line an 18 cm (7 inch) ring mold with acetate foil on the inside and place it on a base.

Step 12

In a thick-bottomed saucepan, combine the sugar, glucose syrup, water, and agar. Cook over medium heat, stirring actively with a whisk, until the mixture reaches 110°C (230°F). Use a large enough pot as the mixture will foam up.

Step 13

While the syrup is cooking, start whipping the egg whites on low speed, gradually increasing to high speed until stiff peaks form. If the syrup is not ready yet, turn off the mixer to maintain the texture of the egg whites.

Step 14

Once the syrup reaches 110°C (230°F), slowly pour it into the whipped egg whites while mixing on high speed. Continue to whip until the mixture cools to 45°C (113°F). It will become dense and glossy. Ensure your mixing bowl can hold at least 5 liters (8.5 pounds) volume for this step.

Step 15

Gradually add the prepared crème to the meringue mixture, one tablespoon at a time, while continuing to mix. The mixture will become smoother and slightly more liquid. Turn off the mixer and give it a final stir with a silicone spatula.

Step 16

To assemble the cake, place one dacquoise layer in the prepared ring mold. Spread with one-third of the soufflé mixture. Repeat with the second and third dacquoise layers and the remaining soufflé.

Step 17

Place the assembled cake in the refrigerator for 6-8 hours to stabilize.

Step 18

For the glaze, melt the dark chocolate and butter together using short bursts in the microwave. Stir until smooth.

Step 19

Add cold or room temperature cream to the chocolate mixture. If the glaze is too thick, warm it slightly and stir before pouring over the chilled cake.

Step 20

Place the glazed cake back in the refrigerator for 30-60 minutes to set. Enjoy!

Step 21

Bon Appetit!

Servings

Picture this: a slice of hazelnut praline soufflé cake paired with a hot cup of coffee on a lazy Sunday afternoon, the rich chocolate glaze melting in your mouth. Absolutely divine! But let’s not stop there. This cake shines at dinner parties! Place each slice on a beautiful white plate, and drizzle some extra dark chocolate on top. Add a dollop of whipped cream with a dash of cinnamon and a light dusting of cocoa powder. Your guests will think they’ve stepped into a chic bakery. Looking for a lighter treat? Serve smaller squares of this cake with fresh berries on the side. The tartness of the berries contrasts wonderfully with the nuttiness and sweetness of the cake, giving a refreshing burst of flavors with every bite.

Variations

Gluten-Free Version: Replace the hazelnut flour with an equal amount of finely ground gluten-free oats or almond flour. Ensure all other ingredients are certified gluten-free to avoid any cross-contaminations.

Vegan Version: Substitute the egg whites with aquafaba (chickpea water) in equal measures. Use a dairy-free butter alternative and coconut condensed milk. For the glaze, choose dairy-free chocolate and cream.

Faq

How do I know when my egg whites are whipped to stiff peaks?
The egg whites are whipped to stiff peaks when they stand up straight, forming sturdy tips without drooping when you lift the beaters out of the bowl.
Can I make the hazelnut praline at home?
While the ready-made hazelnut praline has a perfect creamy consistency, you can blend roasted hazelnuts with sugar until smooth if you're in a pinch.
What should I do if my crème mixture separates?
If the crème mixture separates, it could be due to temperature differences or low-quality butter. Warm the mixture slightly in short bursts in a microwave, then whip it again to achieve a smooth consistency.
How do I prevent the sugar syrup from crystallizing?
Stir the sugar, glucose syrup, water, and agar mixture continuously while cooking at a medium heat to prevent crystallization. Ensure the sugar is fully dissolved before it starts to boil.
Can I use a different layer arrangement for the cake?
While following the traditional layer arrangement helps in balancing flavors and textures, feel free to experiment by adjusting layers according to your preferences.
How can I achieve an even smooth glaze on the cake?
Melt the glaze ingredients gently and stir thoroughly to avoid lumps. Pour the glaze over the cake while it is slightly warm. If it is too thick, gently heat it until it reaches a pourable consistency.