Cashew Dacquoise, Whittaker’s Caramelised Cashew with Australian Wattleseed 33% Cocoa Creamy Milk Chocolate Whipped Ganache and Chocolate Pieces

For the dacquoise

1. Preheat oven to 135 degrees Celsius. Spray 4x 8” baking pans and line with baking paper.
2. Whisk egg whites and sugar with whisk attachment on a low speed, then increasing the speed until you have glossy and soft peaks. Add the vanilla extract and mix to combine.
3. Gradually fold in the cashew nuts and pour even amounts in each pan.
4. Bake for 25 minutes and then turn, baking for another 35 minutes.
5. Let the dacquoise cool in the pans.

For the whipped ganache

1. Heat the cream until almost boiling.
2. Add to the chopped chocolate and let sit for a minute, then stir to combine.
3. Let cool and then put in fridge to chill overnight.
4. Beat with paddle attachment the next day to make a whipped mousse-like consistency.

To assemble

1. Alternate between layers of dacquoise and ganache, then cover the entire cake with ganache. Add the chopped chocolate to coat, and pipe the remaining ganache to top.

Chef's notes

Wattleseed has a nutty flavour and this cake plays on that flavour profile, with a marshmallow like dacquoise made with roasted cashews, and a Whittaker’s Creamy Milk ganache that will melt in your mouth. The crunch from the chocolate gives texture and more chocolate, because, there is never too much chocolate.