9.7.12

My kind of chocolate dessert

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.

Talita

31 comments:

  1. Anonymous8.10.12

    These look fabulous! Did you grease the hemisphere moulds in any way?

    ReplyDelete
    Replies
    1. No need! The slightly melted cream on the outside will release the contents easily :)

      Delete
    2. WARNING!

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      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.










      .

      Delete
  2. Anonymous18.10.12

    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

    ReplyDelete
    Replies
    1. Hi 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!

      Delete
  3. Hi! Im just wondering if where did you found those dome molds?

    ReplyDelete
  4. Hi! Im just wondering if where did you found those dome molds?

    ReplyDelete
  5. Hi 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!

    ReplyDelete
  6. OMG, 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.

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  7. wow this looks cool....did you need to freeze the mousse first prior to glazing it w/ chocolate?

    ReplyDelete
  8. Anonymous14.10.13

    hey 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?

    ReplyDelete
  9. love your blog & the cakes. clean. keep going! (:

    ReplyDelete
  10. I love your blog, thank you for sharing :-)

    ReplyDelete
  11. Anonymous11.11.14

    i ate something very similiar to this in ubud... im not sure of the name of the pastry shop though!!!
    and it was delicious!! :D

    ReplyDelete
  12. Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.Full Melt offers a variety of fun and delicious flavors to choose from including both plain milk and dark chocolate bars for those who want to experience the true flavor of cannabis.

    ReplyDelete
  13. wats the size od dome mould??

    ReplyDelete
  14. Hi Talita,
    I 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

    ReplyDelete
  15. 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.

    ReplyDelete
  16. Thank you so much for the great recipe
    And i want to know how much time required the domes to be soft after freezing? ??

    ReplyDelete
  17. Thank you so much for the great recipe
    And i want to know how much time required the domes to be soft after freezing? ??

    ReplyDelete
  18. Anonymous1.3.16

    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!

    ReplyDelete
  19. After 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).
    Now I just need tone convert everything to cups and tablespoons :) thank you! !! My husband will be so thrilled

    ReplyDelete
  20. Traduzione in italiano????paese. ..I dov'è speak English Very Well. .tank You.

    ReplyDelete
  21. This comment has been removed by the author.

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  22. Could you tell me what size are these molds?

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  23. Talita can you answer some of these questions? I was wondering many of these inquiries myself. :)

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  24. This comment has been removed by the author.

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  25. If 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?

    ReplyDelete
  26. Olivia27.9.16

    Where did you get the moulds from?

    ReplyDelete
  27. WARNING!

    There’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.

    ReplyDelete
  28. Anonymous23.10.16

    hi, talita, may i know that how to convert the leaf gelatin to powder state?

    ReplyDelete