Chocolate domes with caramel filling

Votes: 1

Time: 3 hours 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 585, total fat 42 G., saturated fats 24 G., proteins 6 G., carbohydrates 57 G., fiber 4 G., cholesterol 96 mg, sodium 174 mg, sugar 38 G.

Chocolate lovers, rejoice! These elegant chocolate domes reveal a fluffy chocolate mousse with a caramel center. This exquisite dessert is easy to make at home. You'll need a 90ml silicone mold with half-spheres for the crisp chocolate domes. After assembling the cakes, drizzle them with melted chocolate and sprinkle with chocolate shavings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1/4 cup premium flour
1/4 cup sugar
2 tablespoons cocoa powder
1/4 teaspoon of baking soda
1/4 tsp baking powder
A pinch of coarse salt
2 tbsp. milk
1 tbsp. vegetable oil
1/4 tsp vanilla extract
1 large egg
Special equipment: round cookie cutter with a diameter of 6 cm; silicone mold with 6 hemispheres with a volume of 90 ml.

Chocolate domes and mousse

1 tbsp. unrefined extra-virgin coconut oil
250 g semi-sweet chocolate, chopped
1 cup heavy cream
1 packet (7 g) of gelatin
2 tablespoons unsalted butter

Filling and topping

1/4 cup caramel sauce
60 g semi-sweet chocolate

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream, gelatin, coconut oil, cream dolce de leche, semi-sweet chocolate, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 20cm square glass baking dish with cooking spray.
Cake:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir in the milk, vegetable oil, vanilla extract, egg, and 1 teaspoon of hot water until smooth.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 20 minutes. Let the cake cool on a wire rack for 10 minutes, then invert it onto a cutting board and let cool completely, about 20 minutes.
Using a 6cm cookie cutter, cut 6 circles from the cake (set the trimmings aside for another use); set the cakes aside.
Chocolate domes and mousse:

Meanwhile, place the coconut oil and 80g of chocolate in a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring occasionally, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a 6-cup, 90ml silicone mold and tilt the mold to evenly coat each half-sphere (you can also spread it out with your finger). Some chocolate may spill over the top of the mold; it will chip off when you remove the domes from the mold. Shake out any excess and freeze the domes until the chocolate is firm, about 5 minutes.
Pour 1/4 cup of heavy cream into a small bowl and stir in the gelatin. Place the butter and the remaining 6 ounces of chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the heavy cream mixture into the chocolate mixture until the gelatin is completely dissolved. Let cool to room temperature, about 10 minutes.
In a large bowl, beat the remaining 3/4 cup heavy cream with a mixer on medium speed until stiff peaks form, 2-3 minutes. Add half of the chocolate-gelatin mixture and continue beating until smooth. Add the remaining chocolate-gelatin mixture and continue beating until no white streaks remain.
Filling and topping:

Spoon 1/3 cup of mousse into each chocolate dome. Using the back of a teaspoon, make a well in the center of each portion of chocolate mousse, about halfway down the layer. Spoon 1 teaspoon of caramel sauce into each well. Top each half-sphere with a round cake, gently pressing it into the mousse (use a paper towel to absorb any excess mousse). Freeze until set, about 1 hour.
Carefully remove each dome from the pan and place them cake-side down on a serving platter.
Using a vegetable peeler, shave 1 tablespoon of chocolate shavings from the top. Place the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with chocolate shavings. Serve immediately.