Raspberry And Dark Chocolate Dacquoise

• 6 egg whites
• 1 1/4 cups granulated sugar
• 1 1/8 cups ground almonds
• 1 2/3 cups ground hazelnuts
• 12 1/2 cream 35% fat
• 7/8 cup dark chocolate
• 2 cups raspberries
• cocoa

1. Preheat oven to 180 degrees Celsius.
2. Beat 6 egg whites with 20 grams of sugar.
3. Beat in remaining 230 grams of sugar.
4. Add almond and hazelnut powders by lifting the mixture with a spatula.
5. Cover 2 baking sheets with parchment paper.
6. Using a pastry bag with a 1 centimeter diameter plain tip, pipe a spiral disk 20 centimeters in diameter on each baking sheet..
7. Bake for 15 to 20 minutes, remove from oven, cool.
8. Bring the cream to a boil.
9. Melt the chocolate in the microwave.
10. Pour 1/3 of the cream in the chocolate, mix with a plastic spatula. Repeat 2 more times until all the cream is used and a smooth ganache is obtained.
11. Pour half the ganache in pastry bag, and pipe on the bottom of the first dacquoise disk.
12. Reserve a handful of raspberries for decoration, and divide the remaining raspberries on the ganache.
13. Cover with the second dacquoise disk, and then cover it with ganache (smooth well with a spatula).
14. Sprinkle generously with cocoa

egg whites, sugar, ground almonds, ground hazelnuts, cream, dark chocolate, raspberries, cocoa

Taken from www.yummly.com/recipe/Raspberry-and-Dark-Chocolate-Dacquoise-781983 (may not work)