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Monte Bianco: chestnut, chocolate and coffee dacquoise

A spectacular cake with layers of chestnut and coffee mousses sandwiched with almond meringue, topped with hazelnut meringues, chocolate shards and praline.

Equipment and preparation: You will need a 20cm/8in wide ring mould, at least 8cm deep, a chocolate transfer sheet (or plain acetate sheet) and a chef’s blowtorch.

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For the chestnut mousse (you will not need all the mousse)

For the coffee mousseline cream (you will not need all the mousseline cream)

For the meringue layers

For the brown sugar and hazelnut meringues

For the chestnut glaze

For the chocolate decoration

For the praline

For the chocolate mousse (you will not need all the chocolate mousse)