Chocolate Dacquoise

Recipe from 'okashi sweet treats made with love' by Keiko Ishida - Green Tea Dacquoise. This dainty little French cakes taste like 'Sponge Fingers', the ground almond give it the crumb rough texture.

I made half portion of the original recipe, replaced green tea powder with cocoa powder. I also replaced egg white powder which I don't have it with cream of tartar instead.

Recipe

Ingredients
Biscuit dacquoise:
100g egg white (at room temperature)
25g caster sugar
1/8tsp cream of tartar

80g ground almond
40g icing sugar
2tsp cocoa powder

Dusting:
adequate icing sugar

Filling:
butter cream }mix
hazelnut spread }together

Steps:
1. Line 2 baking trays with silicon sheet.
2. Use a round cookies cutter about 3cm, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Preheat oven to 180C.
5. Sift icing sugar, cocoa powder and ground almond together and set aside.
6. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in the sifted mixture in 4 portions into the meringue till well blended.
9. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
10.Dust with icing sugar twice.
11.Bake in preheated oven for 15-20mins until dacquoise rises up completely and surface becomes dry.
12.Remove dacquoise and cool on a wire rack.
13.Pipe hazelnut butter cream onto flat side of the dacquoise discs.
14.Sandwich with another dacquoise discs.
15.Store in fridge to let the filling firm.