When presented with a dessert menu in a restaurant, 9 times out of 10 I will choose the one with chocolate in it. (I really don't understand why someone would choose fruit over chocolate ammiright?) Therefore you can imagine my delight when I saw a picture of delicious looking chocolate dome cakes by my friend Byron on Facebook. Instead of just sending me the recipe, he offered show me how to make them in person. I graciously accepted his offer and come the weekend, we got down to bakin'. I soon found out that the cakes tasted even better than they looked on screen.
Crunchy Chocolate Dome Cakes
recipe by Byron Ho
makes 8
Chocolate genoise
3 eggs
60 g sugar
45 g plain flour
15 g cocoa powder
30 g butter - melted
1) Combine flour and cocoa powder
2) Mix eggs and sugar in a metal bowl. Warm atop bain marie to melt the sugar and mix until light in colour and voluminous
3) Add in dry ingredients and fold with a rubber spatula
4) Add in the butter and fold until just incorporated
5) Pour onto a baking sheet lined with baking paper and spread out to about 5 mm thickness
6) Bake at 180 degrees C until cooked
Hazelnut Crisp
30 g Nutella
20 g milk or dark chocolate - melted
25 g crunchy feuilletine
1) Combine all ingredients, set aside.
Chocolate Mousse
60 g dark chocolate - melted
45 ml full cream milk
1 leaf of gelatin - softened in water
175 ml cream - lightly whipped
1) Combine dark chocolate and milk
2) Mix in gelatin
3) Fold in cream until homogenous
Chocolate Glaze
200 g water
200 g cream
180 g sugar
80 g cocoa powder
4 leaves of gelatin - softened in water
1) Combine water, cream, sugar and cocoa powder in a saucepan.
2) Bring to a boil
3) Add in gelatin and combine with a whisk
4) Cool to room temperature
White Chocolate Glaze
25 g cream
25 g milk
15 g glucose
1/2 leaf of gelatin
50 g white chocolate
1) Combine cream, milk and glucose in a saucepan.
2) Bring to a boil
3) Add in white chocolate and combine with a whisk
4) Add in gelatin and incorporate well
5) Cool to room temperature, place in a squeeze bottle
Montage
1) Using cookie cutters, cut genoise into small and medium rounds
2) Add a some crispy mixture onto the medium rounds
3) Add about 2 tablespoons of mousse per dome mould
4) Place small round on top and press lightly to half submerge in mousse
5) Top with more mousse to hide the small round
6) Add on the medium round, crispy side down
7) Freeze well
8) Unmould by holding in hot water for a few seconds and pressing one side down
9) Glaze and decorate to your heart's content
et.. voila!
I am very happy right now.
Thank you Byron.
x
Talita
These look fabulous! Did you grease the hemisphere moulds in any way?
ReplyDeleteNo need! The slightly melted cream on the outside will release the contents easily :)
DeleteWARNING!
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Talk soon.
.
Hi talita thank you so mush for the amazzzzzzing work aim veg for the glaze can I use veg gelatin powder and how mush amour to put thank you
ReplyDeleteHi there! Thanks for your question! You can substitute 1 sheet of gelatin for 2 g of gelatin powder. You could dissolve the gelatin powder in the milk by warming it cup a little bit before mixing it in with the melted chocolate. Make sure the temperature of the mixture is below 40 degrees C before combining it with the lightly whipped cream :) Hope that helps!
DeleteHi! Im just wondering if where did you found those dome molds?
ReplyDeleteHi! Im just wondering if where did you found those dome molds?
ReplyDeleteHi Talita! I just discovered your blog and LOVE it! The flavors in this treat and its stunning appearance are stealing my breath away 8). I've noticed in your process shots of various domed deserts that you have both a large silicone hemisphere pan/mold as well as individual metal hemisphere molds (the ones used here). I'm looking to try some domed desserts and would love to know the difference between the 2 types of molds, advantages and disadvantages so I can figure out what to get. Thanks!
ReplyDeleteOMG, this sounds and looks amazing, it would be great for a wedding. just not sure about the the time frame, but oh what a nice wedding table gift or instead of cake.
ReplyDeletewow this looks cool....did you need to freeze the mousse first prior to glazing it w/ chocolate?
ReplyDeletehey talita :D can i ask. for the chocolate glaze. if i use gelatine powder how i can i use it? is it add to the 200mg water?
ReplyDeletelove your blog & the cakes. clean. keep going! (:
ReplyDeleteI love your blog, thank you for sharing :-)
ReplyDeletei ate something very similiar to this in ubud... im not sure of the name of the pastry shop though!!!
ReplyDeleteand it was delicious!! :D
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ReplyDeletewats the size od dome mould??
ReplyDeleteHi Talita,
ReplyDeleteI love your Desserts and the way you cook. I saw that you have the Good Book I think in the clippings. I would appreciate if you can help me and tell me where to buy it.
Thank you so much.
With all my gratitude,
Imane
Hi. I made this dessert and it turned out all wrong. The cake batter and the chocolate mousse was not enough for 8 domes while the glaze was way too much. The measurements are way off and the instructions are not written very well.
ReplyDeleteThank you so much for the great recipe
ReplyDeleteAnd i want to know how much time required the domes to be soft after freezing? ??
Thank you so much for the great recipe
ReplyDeleteAnd i want to know how much time required the domes to be soft after freezing? ??
I love your blog!! Big fan of your deserts. Request - Kindly put the measurements in cups, tablespoons, teaspoons so that us beginners can also try some of your recipes :) thank you in advance!
ReplyDeleteAfter eating this dessert at a restaurant I've been trying to make it for YEARS (ever since we moved away and can't order the dessert anymore).
ReplyDeleteNow I just need tone convert everything to cups and tablespoons :) thank you! !! My husband will be so thrilled
Traduzione in italiano????paese. ..I dov'è speak English Very Well. .tank You.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteCould you tell me what size are these molds?
ReplyDeleteTalita can you answer some of these questions? I was wondering many of these inquiries myself. :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteIf you're still checking these comments, I'd love to know if the final product is tacky to the touch. I've been experimenting with this glaze and can't seem to get it to set up so that it doesn't completely stick to my fingers! Is that normal?
ReplyDeleteWhere did you get the moulds from?
ReplyDeleteWARNING!
ReplyDeleteThere’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.
But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...
For more info please click on the following link: How To Cook - Desserts - Salads - Omelettes - Soups - Meat - Snacks
Talk soon.
hi, talita, may i know that how to convert the leaf gelatin to powder state?
ReplyDeletehi, may i know the gelatin leave that you use is how many grams per sheet?
ReplyDeleteWHY ARE YOU NOT ANSWERING THE QUESTION... WHERE CAN WE GET THE DOME MOLDS FROM?????
ReplyDeleteJust google half sphere molds and you will find a lot of options to choose from. Google is your friend! These are beautiful, I can’t wait to try them!
ReplyDeleteVery nice
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