For the Dacquoise Chocolate Cake

1. Preheat oven at 180°C.
2. Sift flour, almond powder, and icing sugar.
3. In a bowl, whisk to combine, egg white powder and sugar.
4. In a separate bowl, whisk egg whites at medium speed, add egg white powder mixture slowly, and continue to whip to medium stiff
5. Fold sifted ingredients into whipped whites, followed by crushed chocolate.
6. Spread the mixture into 8 rings of 16 cm diameter and bake for 11-15 min.

For the Crispy Hazelnut

1. Mix to combine praline with chocolate in a mixing
2. Add in hazelnuts and crushed corn flakes, and stir to combine.
3. Divide the mixture between 8 rings of 16 cm press to 4 mm thickness and freeze until required for use.

For the Passion Fruit Cremeux Insert

1. Cook Creme Brulee mixture with the cream as per instructions on the packet.
2. Cool slightly and mix in the passion fruit puree.
3. Spread evenly into 8 insert molds of 16 cm and freeze.

For the Chocolate Mousse

Make as per instructions on the packet.

For the Glaze

1. Soak gelatin in cold water.
2. Bring water, sugar, and glucose to a boil.
3. Squeeze excess water out of the soaked gelatin and stir into the syrup.
4. Place chocolate in a medium sized bowl; pour hot syrup onto the chocolate and emulsify using a hand blender.
5. Stir in condensed milk and neutral glaze; beat until smooth.
6. Heat glaze to 35°C to use.

Assembly and Finishing

1. Line 8 molds of 21 cm with acetate strips.
2. Build entremet upside down in following order:
   • Pipe a layer of dark chocolate mousse.
   • Place passion fruit creameux on top of the mousse.
   • Pipe another layer of mousse on the creameux.
   • Place the hazelnut crunchy insert.
   • Pipe a small amount of mousse and place the dacquoise cake on top.
   • Freeze, un mold and glaze frozen cake.
3. Serve between 1-5°C.