Chilli chocolate and almond dacquoise – Food & Home Magazine
Explore the unique blend of chili and chocolate in this innovative almond dacquoise recipe from Food & Home Magazine. Perfect for dessert or a daring treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- Meringue layers
- 7 egg whites, at room temperature
- 270g castor sugar
- 5ml (1 tsp) cream of tartar
- 100g ground almonds
- Chocolate curls
- 200g dark chocolate, chopped
- 2,5ml (½ tsp) Robertsons Crushed Chillies
- edible gold powder, to dust
- Filling
- 400g dark chocolate, chopped
- 3 eggs, separated
- 15ml (1 tbsp) coffee extract
- 2,5ml (½ tsp) Robertsons Ginger
- 2,5ml (½ tsp) Robertsons Crushed
- Chillies, finely ground in a pestle and mortar
- 250ml (1 cup) fresh cream
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