Chocolate Dome Cake Jun 22 Written By Sarah Truesdell PrintChocolate Dome CakeAuthor: Sarah TruesdellAdapted from Michel Richard's recipe for "Baking with Julia"Ingredientsfor the cake4 large eggs200 g (1 cup) granulated sugar95 g (3/4 cups) cake flour, siftedfor the mousse5 ounces semi sweet chocolate1 cup heavy cream, chilledfor assembly7 ounces semi-sweet chocolate4-6 leaves like mint or bay (we aren't eating the, just using as a molds)1 cup orange juice2 cups fresh raspberries1 1/2 cups fresh or frozen raspberries100 g (1/2 cup) granulated sugar2 tbsp lemon juiceInstructionsmake the cakePreheat the oven to 350 F.Butter the 4-cup stainless bowl. Sprinkle in several tablespoons of flour and rotate the bowl in all directions to coat entire inner surface. Turn the bowl upside down and knock out excess flour. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar in mixer bowl for 5 minutes, until thick, fluffy, and tripled in volume. Sift and rapidly fold in the flour with a big rubber spatula, and scoop the batter into the prepared bowl. Bake in the middle level of the preheated 350 F oven for 35 to 45 minutes. It is done when a toothpick, stuck through the center of the cake, comes out clean. Completely cool the cake on a rack--at least 1 hour.for the filling & assembly pt 1Finely chop the chocolate. Melt the chocolate using a double boilers, or carefully in a microwave. Let cool. Whip cream to soft peaks. Fold half of whipped cream into cooled but liquid chocolate; when incorporated, fold in remaining cream.Taste orange juice, adding a little sugar if needed. If you wish, add 2 tablespoons of Grand Marnier or orange liqueur. Use a serrated knife to slice the cake horizontally into three layers of equal thickness. Shave off and discard the crusty top of the cake. Line the same 8-inch baking bowl with a piece of plastic wrap. Fit rounded top piece of cake into lined bowl. Using pastry brush, soak cake with about 4 tablespoons of orange juice mixture. Spoon 1/3 of the chocolate cream mixture onto the soaked cake layer, and sprinkle on a small handful of raspberries. Place next layer of cake onto the first, brush with 1/3 cup of orange juice mixture, spoon on remaining mousse and a handful of raspberries, and cover with the final slice of cake. Brush on the remaining juice, and bring the hanging edges of the plastic wrap over the top. Cover with another sheet of plastic, and refrigerate for several hours before decorating. for the saucePuree the raspberries with 1/2 cup sugar in a blender or processor. Add the lemon juice, taste, and adjust the flavor if necessary. Push sauce through fine sieve.For decoratingChop and melt remaining 7 ounces of chocolate.Remove plastic covering from cake bowl and fold back the plastic that is covering the cake. Unmold the thoroughly chilled cake, domed side up, onto a rack. Peel off and discard remaining plastic covering. Lightly dampen your work surface so that a sheet of plastic wrap will adhere, and lay out a 12-inch sheet. Using a rubber spatula, spread a thin 10- to 11-inch disk of cool liquid chocolate in the center of the sheet. Rapidly slide plastic over the top of bowl, letting the plastic with its chocolate disk cover the bottom and sides of the bowl. Gently drop chilled cake, domed side down, into bowl, fold the plastic wrap over it, and refrigerate.Dip or brush the inside of each leaf into the remaining melted chocolate. Place on a plate, coated side up. Refrigerate until the chocolate hardens.Remove cake from refrigerator and again fold back the plastic wrap. Turn the cake domed side up onto a serving platter and lift off the plastic to reveal a beautifully smooth, shiny chocolate surface. Sprinkle with a dusting of cocoa powder. Make a ring of raspberries around the edge of the cake and pour a little raspberry sauce over them. Remove chocolate leaves from the refrigerator. Gently separate the green leaves from the chocolate ones, then one by one dip the stem of each into melted chocolate and gently affix it near the center of the cake, making an upstanding bouquet of 4 or 5 leaves. Decorate with a few strategically placed raspberries.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it # bakewithsarahla Sarah Truesdell
Chocolate Dome Cake Jun 22 Written By Sarah Truesdell PrintChocolate Dome CakeAuthor: Sarah TruesdellAdapted from Michel Richard's recipe for "Baking with Julia"Ingredientsfor the cake4 large eggs200 g (1 cup) granulated sugar95 g (3/4 cups) cake flour, siftedfor the mousse5 ounces semi sweet chocolate1 cup heavy cream, chilledfor assembly7 ounces semi-sweet chocolate4-6 leaves like mint or bay (we aren't eating the, just using as a molds)1 cup orange juice2 cups fresh raspberries1 1/2 cups fresh or frozen raspberries100 g (1/2 cup) granulated sugar2 tbsp lemon juiceInstructionsmake the cakePreheat the oven to 350 F.Butter the 4-cup stainless bowl. Sprinkle in several tablespoons of flour and rotate the bowl in all directions to coat entire inner surface. Turn the bowl upside down and knock out excess flour. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar in mixer bowl for 5 minutes, until thick, fluffy, and tripled in volume. Sift and rapidly fold in the flour with a big rubber spatula, and scoop the batter into the prepared bowl. Bake in the middle level of the preheated 350 F oven for 35 to 45 minutes. It is done when a toothpick, stuck through the center of the cake, comes out clean. Completely cool the cake on a rack--at least 1 hour.for the filling & assembly pt 1Finely chop the chocolate. Melt the chocolate using a double boilers, or carefully in a microwave. Let cool. Whip cream to soft peaks. Fold half of whipped cream into cooled but liquid chocolate; when incorporated, fold in remaining cream.Taste orange juice, adding a little sugar if needed. If you wish, add 2 tablespoons of Grand Marnier or orange liqueur. Use a serrated knife to slice the cake horizontally into three layers of equal thickness. Shave off and discard the crusty top of the cake. Line the same 8-inch baking bowl with a piece of plastic wrap. Fit rounded top piece of cake into lined bowl. Using pastry brush, soak cake with about 4 tablespoons of orange juice mixture. Spoon 1/3 of the chocolate cream mixture onto the soaked cake layer, and sprinkle on a small handful of raspberries. Place next layer of cake onto the first, brush with 1/3 cup of orange juice mixture, spoon on remaining mousse and a handful of raspberries, and cover with the final slice of cake. Brush on the remaining juice, and bring the hanging edges of the plastic wrap over the top. Cover with another sheet of plastic, and refrigerate for several hours before decorating. for the saucePuree the raspberries with 1/2 cup sugar in a blender or processor. Add the lemon juice, taste, and adjust the flavor if necessary. Push sauce through fine sieve.For decoratingChop and melt remaining 7 ounces of chocolate.Remove plastic covering from cake bowl and fold back the plastic that is covering the cake. Unmold the thoroughly chilled cake, domed side up, onto a rack. Peel off and discard remaining plastic covering. Lightly dampen your work surface so that a sheet of plastic wrap will adhere, and lay out a 12-inch sheet. Using a rubber spatula, spread a thin 10- to 11-inch disk of cool liquid chocolate in the center of the sheet. Rapidly slide plastic over the top of bowl, letting the plastic with its chocolate disk cover the bottom and sides of the bowl. Gently drop chilled cake, domed side down, into bowl, fold the plastic wrap over it, and refrigerate.Dip or brush the inside of each leaf into the remaining melted chocolate. Place on a plate, coated side up. Refrigerate until the chocolate hardens.Remove cake from refrigerator and again fold back the plastic wrap. Turn the cake domed side up onto a serving platter and lift off the plastic to reveal a beautifully smooth, shiny chocolate surface. Sprinkle with a dusting of cocoa powder. Make a ring of raspberries around the edge of the cake and pour a little raspberry sauce over them. Remove chocolate leaves from the refrigerator. Gently separate the green leaves from the chocolate ones, then one by one dip the stem of each into melted chocolate and gently affix it near the center of the cake, making an upstanding bouquet of 4 or 5 leaves. Decorate with a few strategically placed raspberries.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it # bakewithsarahla Sarah Truesdell
