<p>Chewy hazelnut meringue (dacquoise), baked caramelized white chocolate, creamy peanut butter, crunchy peanuts and ultra shiny dark cacao glaze. This is what this dessert is all about. The combination of different textures, flavors and ingredients that go wonderfully together. I decided to do something a bit different, I decided to bake the white chocolate in the oven in order to get more nutty flavor - guys, you need to try it, it's a must. The baked white chocolate is so so good, it reminds me of a delicate nougat cream - wonderful. This dessert is actually pretty simple to make, it's made out of different layers, like a cake and then you slice the way you want it. Appropriate for all kind of events - from birthdays, anniversaries, gifts or even other large celebrations. Or you can bake it over the weekend and indulge with friends and family.</p>
Preheat the oven to 130 °C / 265 °F. Line the baking sheet with parchment paper. Chop the white chocolate to small chunks and spread it on a baking sheet. Bake for 30 - 40 minutes, stirring every 10 minutes. Remove from the oven and scrape the baked white chocolate into a large bowl. Add a pinch of sea salt and stir well.
Preheat the oven to 180 °C / 350 °F. In a bowl of a food processor grind the hazelnuts. Add the caster sugar and all-purpose flour. Mix for another minute, set aside until needed. In a medium bowl beat the egg whites with the icing sugar to soft peak. Carefully fold in the dry ingredients (hazelnuts, caster sugar, all-purpose flour), using a spatula. Spread the batter over the baking sheet ( approx. 20x20cm / 8x8 inch ) lined with parchment paper and bake for 8 - 10 minutes or until nice and golden. Remove from the oven and let it cool.
chocolate and peanut ganache
Pour the heavy cream into a saucepan, place it over medium heat and bring to the boil. Immediately remove from the heat and pour over the baked white chocolate. Using a spatula, mix it in energetically to create an elastic and shiny mixture. Let it cool for 10 minutes. Add the peanut butter and butter. Blend using an immersion blender so that the mixture is nice and smooth.
Spread the peanuts over the baked and cooled hazelnut meringue. Pour the white chocolate and peanut ganache on top, refrigerate for 1 - 2 hours.
Shiny cacao glaze
Meanwhile prepare the shiny cacao glaze. Soak sheets of gelatin in a bowl, filled with ice cold water for about 10 minutes. Add water, caster sugar and unsweetened cacao powder to a saucepan and place it over low heat, stirring constantly. When the mixture slowly comes to a boil, add the heavy cream and remove from the heat. Lift sheets of gelatin from the water and squeeze them well to remove any water. Add to the mixture and combine all very well. Strain through a fine-mash strainer and set aside until needed.
Heat the cacao glaze to lukewarm (approx. 40°C / 105 °F) and pour it over the white chocolate and peanut butter ganache. Refrigerate for about 30 minutes, cut to the desired size and serve.