Preheat the oven to 180 degrees.
Prepare a baking tray and a cookie sheet. Assembly a piping bag with the tip.
Chop some hazelnuts for garnishing.
Sift all the flours and powdered sugar.
Beat the egg whites till stiff by using a mixer. Incorporate the sugar. Then gently add all the flours, mix carefully. Fill the piping bag with meringue.
Pipe 6 cm circles on the tray. Leave enough space between the circles.
Dust the dacquoise with powdered sugar and sprinkle chopped hazelnuts over them.
Bake for about 10 minutes, until the dacquoise feels hard.
After baking remove the dacquoise from the hot tray and allow to cool.


Finely chop the chocolate and put it in a bowl. Bring the cream to a boil and pour over the chocolate. Let the chocolate dissolve for a few minutes.
Incorporate the butter, salt and STROH rum and mix until the ganache is homogeneous. Put in the fridge.


Using a mixer, mix the ganache until creamy. Fill the ganache into another piping bag. Put the ganache on the dacquoise by using the piping bag carefully. Use remaining dacquoise as tops and gently press them on the ganache.
Store the ganache in the fridge.