The Chocolate Dome Recipe - Cooking Index
The Chocolate Dome Recipe - Cooking Index
| For The Cake Baking Bowl | ||
| 1 tablespoon | 15ml | Unsalted butter - softened |
| 3 tablespoons | 45ml | Flour - or more |
| 4 tablespoons | 60ml | Eggs (large) |
| 1 cup | 198g / 7oz | Granulated sugar |
| 3/4 cup | 46g / 1.6oz | Cake flour - sifted |
| 5 oz | 142g | Semisweet chocolate |
| 1 cup | 237ml | Heavy cream - chilled |
| 1 cup | 237ml | Fresh orange juice - sweetened to taste |
| 2 tablespoons | 30ml | Grand Marnier - (optional) |
| 1 | Fresh raspberries | |
| For Decoration | ||
| 7 oz | 198g | Semisweet chocolate - melted |
| 6 | Fresh green leaves such as lemon - orange o, up to 8 | |
| 1 tablespoon | 15ml | Cocoa powder - in a fine sieve |
| Raspberry Sauce | ||
| 1 1/2 cups | 355ml | Fresh raspberries |
| 1/2 cup | 99g / 3.5oz | Sugar - or more |
| 2 tablespoons | 30ml | Fresh lemon juice |
Preparing the Genoise Sponge Cake: Preliminaries. Using the pastry brush, butter an 8-inch (4 cup) stainless steel bowl (one you can bake in) quite generously and coat with flour (knock out the excess).
Preheat oven to 350F. Cake batter: Beat eggs and sugar in bowl of mixer for 5 minutes until thick, fluffy and tripled in volume. Rapidly sift and fold in flour with big rubber spatula and scoop batter into prepared bowl. bake in middle level of preheated oven for 35 to 45 minutes until toothpick stuck in middle comes out clean. Turn out onto rack to cool completely (1 hour) before proceeding.
Melt the chocolate: Bring 2 inches of water to simmer and set bowl over it, add 5 oz of chocolate and remove from heat. When completely melted, remove bowl from water and let cool to room temp.
Whip cream into soft peaks and set bowl over ice water. Fold half the cream into cooled (but liquid) chocolate; when incorporated, fold in the rest to complete the mousse.
Assembling the cake: (Taste the OJ to be sure it's sweet enough and add Grand Marnier if desired. Shave off crusty top of cake (it won't absorb the OJ) Use a serrated knife to slice the Genoise into 3 layers of equal thickness. Line 8 inch bowl with plastic wrap. Fit round top piece of cake into bowl, brush with about 4 tab of OJ. Spoon 1/3 of the mousse onto soaked layer and strew on a handful of raspberries. Place the next layer on top of the mousse, brush with 1/3 cup of OJ and spoon on rest of mousse, a handful of raspberries and put on the last layer of cake. Brush on the last of the juice. Bring the hanging edges of plastic over the top, cover with another piece of plastic and refrigerate for several hours before decorating.
Making chocolate icing: Melt remaining chocolate in a bowl over simmering water (same as mousse) Remove plastic covering from cake and unmold domed-side up onto a rack, then peel off and discard plastic. Lightly dampen your work surface so a 12 inch sheet of plastic wrap will adhere. Using rubber spatula, spread a thin 10-11 inch disk of cool liquid chocolate in the center of the sheet. Rapidly slide plastic ito the bowl, so chocolate disc covers bottom and sides of bowl. gently drop the chilled cake, domed side down, into bowl, fold plastic wrap over it and refrigerate.
Making chocolate leaves: Dip the inside of each leaf into remaining melted chocolate and place on a plate, coated side up. Refrigerate until chocolate hardens.
Decorating cake: Remove cake from fridge and fold back wrap. Turn domed-side up onto serving cake and lift off plastic wrap. Sprinkle with dusting of powder. Make a ring of raspberries around edge of cake and pour a little raspberry sauce over them. Affix chocolate leaves to cake (with melted chocolate, after you've removed the green part).
Raspberry sauce: Puree raspberries with 1/2 cup sugar in a blender or food processor. Add lemon juice, taste, adjust the flavor if necessary. Push the sauce through a sieve.
To cut the cake, keep a knife in hot water nearby, wipe it off before cutting.
Source:
Cooking With Master Chefs by Julia Child
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