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.

x 

Talita