Dark Chocolate Raspberry Dome
For the last 10years I have spent the majority of my time in the city (NYC) and finding new dessert is something I throughly enjoyed. From trying new weekly macaroons in college from @lamaisondumacaron to crepe cake pick ups @ladymcakes after work, I always kept my eyes open for sweets. This also became something my husband looked forward to once I got married, I’d bring home something new for each of us to try at least once a month.
For the past year almost I’ve been working from home and left on my own to fulfill my dessert cravings. One thing led to another and I came up with these delicious desserts and I must say I’m quite proud cause I’m not exactly a baker. This recipe is family friendly, husband friendly and a great treat for yourself too! Check out the sister recipe to this which uses white chocolate!
PREP TIME: 45 minutes l COOK TIME: 15 minutes l
COOL TIME: 1 hour l ASSEMBLY TIME: 30 minutes l
TOTAL TIME: 2 hours 30 minutes
Ingredient
Dome:
8 oz dark chocolate (melted, see direction for how to melt it)
1 tablespoon coconut oil
1/2 cup crushed pecans; I recommend the candied pecans from trader joe’s
8 tablespoons raspberry Jam, pick your favorite
1/2 teaspoon rose water, optional
Mousse:
2 cup heavy cream
4 oz dark chocolate (melted)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Cake:
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2½teaspoon salt
1/2 cup milk
You can substitute with almond or coconut milk
1 teaspoon instant espresso
1 large egg
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup boiling water
I know this sounds weird but trust me!
Special Supplies:
12x18 sheet pan
(Optional, for decoration only)
Direction
(Makes: 8 large domes or 15 mini domes)
Dome:
In a small pot, bring 2 cups of water to a boil.
Add chocolate chips to a large bowl and place on top of the water. You don’t want the bowl to touch the water but instead use to the steam to melt the chocolate.
Stir chocolate with a plastic spoon or spatula. until fully melted.
Add in coconut oil and stir to combine.
Take bowl off heat and set up a workstation with dome mold, small spoon or silicone brush and bowl of chocolate.
Coat the molds with a thin layer or chocolate, making sure to get all the edges.
Refrigerate for 10 minutes.
Repeats 6 & 7 two more times, for a total of 3 coats.
Leave molds in fridge until you are ready to assemble.
In a small bowl mix together jam and rose water and set aside.
Mousse:
Add heavy cream to large bowl or stand mixer.
Begin to whip cream at high speed until soft peaks.
Add in cream of tartar and vanilla extract.
Stream in melted chocolate while continuing to whip until firm and stiff peaks.
Set in refrigerator until ready to assemble.
Cake:
Prep sheet pan with non stick cooking spray or butter.
Pre heat oven to 350 degrees.
Add flour, sugar, cocoa, baking powder, baking soda, espresso powder, and salt in a bowl.
Whisk dry ingredients together and set aside.
In a separate bowl combine milk, vegetable oil, eggs and vanilla and mix together.
Mix dry mix to wet until well combined.
Slowly stream in boiling water to batter.
Spread batter evenly onto baking sheet and place in the middle of the oven.
Bake for 10-12 minutes; check doneness with toothpick. It will come out clean when the cake is done.
Take cake out and set aside to cool for 1 hour.
Assembly:
Cut circle rounds from cooled cake sheet.
You can use a cookie cutter, jar lid, etc. anything you have on hand that is the same size to the mold.
Add crushed pecans to each mold.
1 teaspoon for small
2 teaspoons for large
Fill with mousse.
For smaller domes, fill to top of mold.
For larger domes, fill 3/4 of the way, leaving enough room to set cake inside the mold as well.
Add layer of raspberry rose jam.
1/2 tablespoon for small
1 tablespoon for large
Top with cake cut out.
For smaller domes, the cake should sit above the mold.
For large domes, gently push cake into mold but careful to not push mousse out.
