Chocolate Daquoise Cake

I always have too many egg whites in the freezer ^^", well if you make a lot of ice cream you may have the same problem too.

But you can call it problem or blessing, it depends on how you deal with it. So this time rather than keeping it without knowing what to do, I turn it into delicious, cute and very easy cake.
This cake is made from Daquoise or almond biscuit that's easier and take less time to make than meringues and yes, it's very delicious too. The filling is soft chocolate ganache, with load of butter ^^. You can use glucose instead of the honey in the ganache if you don't like honey. I decorated my cake by sifting the cocoa powder over a piece of doily paper, it makes this small cake very, very cute. Serve it with a cup of hot drink and enjoy!

Recipe: CHOCOLATE DACQUOISE
สูตรภาษาไทย: เค้กช็อกโกแลตดักกัวซ์

日本語のレシピ：チョコダックワーズケーキ
Youtube: เค้กช็อกโกแลตดักกัวซ์, CHOCOLATE DACQUOISE, チョコダックワーズケーキ

Chocolate Daquoise Cake

Makes 15cm cake

Daquoise (Almond biscuit)
100g ............................ Egg whites
..................................... Pinch of salt
70g .............................. Granulated sugar
60g ............................... Icing sugar
15g ............................... Cake flour
60g ............................... Almond powder
...................................... Seeds from 1 vanilla bean
....................................... Icing sugar for sprinkle over the dacquoise

Filling (Chocolate ganache)
135g ............................. Dark chocolate (I use 57%)
180g ............................. Whipping cream
12g ............................... Honey
45g ............................... Unsalted butter, soft

Decorating
...................................... Cocoa powder
...................................... Dark chocolate

Preheat an oven to 190C.
Line baking sheet with baking paper or Silpat.

Cut the vanilla bean in half, and remove the seeds.

Beat the egg whites with pinch of salt until foamy, add the granulated sugar gradually, and whip until firm peaks formed.

Sift icing sugar, cake flour, almond powder and vanilla seeds into the bowl.

Fold to combine.

Put the batter into a piping bag, fitted with 1.2 cm nozzle.

Pipe into 3 (15cm) rounds.

Sprinkle with icing sugar.

Bake for 15-17 minutes.
Let them cool completely on a baking sheet.

Melt the dark chocolate by put in a bowl and place a bowl over hot water, stir lightly until fully melt.

Warm the whipping cream in a microwave until hot (but not become boil), pour the hot whipping cream into the chocolate bowl with honey.
Stir lightly until fully combine.