Dacquoise with Ganache & Raspberries

by FoodBabbles on November 1, 2011

Dacquoise with Ganache & Raspberries - FoodBabbles.com

So, when I first read Carrie’s list of culinary goals for 2011 one of the things on her list was dacquoise. Moments later I was googling, cause what the heck is dacquoise?? I just wasn’t sure. I’d never heard of it before, had no clue how to pronounce it and was pretty sure I’d never eaten it before. This was one of the few things on her list that wasn’t on my own list but after doing a little research, I couldn’t wait to get to that part of the list.

Dacquoise (pronounced da-kwaz) is a dessert cake made with layers of nut meringue, whipped cream or butter cream and sometimes accompanied by fruit. Making the dacquoise wasn’t difficult at all. I found a recipe on the site Zoe Bakes. Having no prior experience making dacquoise, I didn’t alter anything and I let Zoe lead the way with her recipe then I added my own touches to make this lovely chocolate raspberry whipped cream beauty you see before you.

A mixture of beaten egg whites, almond meal and sugar gets piped into large 9″ circles and then baked at a low temperature until dry. These become your “cake” layers. The dacquoise came out perfectly!

Dacquoise with Ganache & Raspberries - FoodBabbles.com

In addition to layers of buttercream you can also add layers sponge cake. Really, your imagination is the limit. I chose to layer my dacquoise with homemade almond buttercream, ripe red raspberries and ganache. The taste of the almonds with the rich chocolate and the tart raspberries was amazing.

Dacquoise with Ganache & Raspberries - FoodBabbles.com

This was such a tasty dessert! It’s easy to make and will definitely make another appearance in the future. I also think the dacquoise layers would be great if you made small ones and sandwiched them with some buttercream or ganache to make cookies.

Dacquoise with Ganache & Raspberries - FoodBabbles.com



Dacquoise with Ganache & Fresh Raspberries

2 hours

Yield: 10 servings

Dacquoise with Ganache & Fresh Raspberries

Delicate almond meringue layers filled with buttercream, ganache and fresh raspberries.


  • 3 (9-inch) dacquoise layers - I used this recipe
  • 1 cup heavy cream
  • 8 ounces high-quality bittersweet chocolate, chopped
  • 2 cups granulated sugar
  • 5 egg whites, room temperature
  • 1 pound unsalted butter, cut into pieces and softened
  • 2 tablespoons almond extract
  • 1 pint fresh raspberries


  1. Make the almond dacquoise layers as directed in original recipe.
  2. Make the Ganache:
  3. Heat the cream in a medium saucepan and bring to a boil over medium heat. Remove from heat and add the chocolate. Let it sit for 1 minute then whisk until smooth. Set aside until it is thick enough to spread.
  4. Make the Buttercream:
  5. Combine 1/3 cup water and 1 1/2 cups of the sugar in a small saucepan and cook over medium heat until it reaches 250 degrees on a candy thermometer.
  6. Put egg whites in the clean bowl of a stand mixer and whisk on medium-low speed for 2 minutes. Increase the speed to medium and whisk the whites to soft peaks, about 1 1/2 minutes.
  7. Gradually add the remaining 1/2 cup sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form stiff peaks, about 2 minutes.
  8. Carefully pour the syrup into the whites, whisking until cool, about 10 minutes.
  9. Add the butter bit by bit, whisking constantly until the buttercream is shiny and fluffy, about 8 minutes. The mixture may curdle but will come back together.Whisk in the almond extract.
  10. Assembly:
  11. Place the first dacquoise layer on work surface, spread with buttercream and a layer of halved raspberries.
  12. Place the next dacquoise layer on top and spread with ganache and create a buttercream border.
  13. Place the final dacquoise layer on top. Dollop or pipe buttercream decoratively on top layer and top with more raspberries.
  14. Chill in the refrigerator at least 5 hours then serve.


Time does not include chill time.


{ 7 comments… read them below or add one }

Barbara | Creative Culinary November 1, 2011 at 12:55 pm

This gorgeous…so my kind of dessert. I made a dacquoise years ago for Easter. That sucker took me an entire day; so many different layers. Then it was presented for dessert and gone in minutes! I’ve never forgotten it but have never done it again either…maybe this will inspire to try a dacquoise that is less labor intensive yet still tasting.

As I wrote labor intensive, I couldn’t help but chuckle at the notion that any cake would be associated with those words considering you just had a baby this morning!

Huge congrats to you and your hubs on the addition of Molly to your family.


Carrie @ poet in the pantry November 1, 2011 at 5:17 pm

Looks fantastic! My photos were lousy, but I can’t wait til I get my power and computer back so I can get the post up.

Congrats, again! Best wishes!


Miranda November 1, 2011 at 10:25 pm

I have seen someone make this on Food Network before (Giada maybe?) and I hadn’t thought of it until now. Looks amazing. Have to try this…


Russell at Chasing Delicious November 10, 2011 at 8:51 pm

Yum! This looks soo good. I haven’t seen anything like it. I will definitely have to try it.


Ellie February 26, 2015 at 7:17 am

Can you email me the recipe for the Dacquoise from Zoebakes.com if you have it? That website is no longer up and I need to make the cake again! I basically just need to know how long to bake, and at what temp… I know the ingredients.
Ellie T.


Kate February 26, 2015 at 3:21 pm

OH NO! I hate when that happens! I haven’t made this in so long, I’m just really not 100% sure. If memory serves, I believe the oven temperature was 225 degrees and they baked low and slow, for several hours I think. You want the dacquoise to be dry and firm to the touch. Then they sit in the oven with the heat turned off for several hours as well. Clearly, I need to remake and update this post. I’m so sorry about this Ellie! I had no idea she no longer had her site.


Kate March 8, 2015 at 3:32 pm

Just wanted to let you know, Ellie. I checked the links and they all seem to be working again! Zoe Bakes website is still up, I think there must just have been an issue that day but should you need this recipe again, everything is working as it should be.


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