1. Desserts
  2. Cakes
  3. Sponge cake
All recipes » Desserts » Cakes » Sponge cake

Cake-dome "Hat a Chinese Mandarin"

4.0
59
Cake-dome

"A pile of books will not replace a good teacher" (Chinese proverb) This chocolate cake is reminiscent of melted chocolate ice cream and decorate any table. In this case he meant the Chinese teacher of my daughter Alexandra Viktorovna. Well, for the competition "School time" originally Chinese Mandarin is not a fruit. It is official in the Chinese court. He wore the same hat dome, decorated with intricate embroidery. To embroider on the cake I did not, and used sugar film with pictures)))


Cooking time200 minutes Number of servings10

Ingredients for Cake-dome "Hat a Chinese Mandarin"




Step-by-step instruction of cooking Cake-dome "Hat a Chinese Mandarin"


Step 1

Syrup: 
2 tbsp sugar 
1 tbsp cocoa powder 
60 ml of water 

For the syrup mix all ingredients in a small saucepan and stirring constantly, so that all the sugar has melted, bring to a boil. Remove from heat, cool. 

Chocolate mousse: 
250 g dark chocolate (choose a chocolate cake of the highest quality, most - delicious) 
2 large eggs at room temperature 
5 egg yolks at room temperature 
120 g of sugar 
3 tbsp water 
430 ml whipping cream 
50 g chopped almonds, purified and calcined on a hot dry pan 

For the mousse melt the chocolate in a fireproof dish on a hot water bath.To start, whisk together eggs and yolks. In a small saucepan to combine the sugar and water, stirring constantly so the sugar is dissolved bring to the boil, then cook the syrup. Not stirring! Before the entire surface will appear big bubbles. Remove from heat and, continuing to mix on high speed the eggs, pour a thin stream of the syrup, trying not to fall on the beaters – how to make egg cream hot syrup. Then again to increase the speed and beat the egg cream to cool to room temperature, the weight should uvelchitsya three times. 
In another bowl, whip the cream until stable peaks. 
Shovel to enter a quarter of the whipped cream into the cooled melted chocolate, stir and enter the remaining cream and egg mixture. Stir carefully, trying to keep the airy texture of the cream. At the end to enter the almonds.Syrup:
2 tbsp sugar
1 tbsp cocoa powder
60 ml of water

For the syrup mix all ingredients in a small saucepan and stirring constantly, so that all the sugar has melted, bring to a boil. Remove from heat, cool.

Chocolate mousse:
250 g dark chocolate (choose a chocolate cake of the highest quality, most - delicious)
2 large eggs at room temperature
5 egg yolks at room temperature
120 g of sugar
3 tbsp water
430 ml whipping cream
50 g chopped almonds, purified and calcined on a hot dry pan

For the mousse melt the chocolate in a fireproof dish on a hot water bath.To start, whisk together eggs and yolks. In a small saucepan to combine the sugar and water, stirring constantly so the sugar is dissolved bring to the boil, then cook the syrup. Not stirring! Before the entire surface will appear big bubbles. Remove from heat and, continuing to mix on high speed the eggs, pour a thin stream of the syrup, trying not to fall on the beaters – how to make egg cream hot syrup. Then again to increase the speed and beat the egg cream to cool to room temperature, the weight should uvelchitsya three times.
In another bowl, whip the cream until stable peaks.
Shovel to enter a quarter of the whipped cream into the cooled melted chocolate, stir and enter the remaining cream and egg mixture. Stir carefully, trying to keep the airy texture of the cream. At the end to enter the almonds.


Step 2

Ganache: 
100 g dark chocolate 
100 g cream 33% 
20 g butter 

Now we need a round Cup. The diameter of the wide end 20 cm 

Cup cover with cling film. 
In a metal bowl to put ~ 1/3 of the chocolate mousse.Ganache:
100 g dark chocolate
100 g cream 33%
20 g butter

Now we need a round Cup. The diameter of the wide end 20 cm

Cup cover with cling film.
In a metal bowl to put ~ 1/3 of the chocolate mousse.


Step 3

A chocolate cake should be cut to approximately the diameter 12-14 cm, the second will be the basis and should be equal Diametro edge round the Cup. If more – need to align. 
To impregnate with syrup. A smaller cake to put in the Cup for the mousse, lightly press, to spread the remaining mousse, cover with a large cake, lightly pressA chocolate cake should be cut to approximately the diameter 12-14 cm, the second will be the basis and should be equal Diametro edge round the Cup. If more – need to align.
To impregnate with syrup. A smaller cake to put in the Cup for the mousse, lightly press, to spread the remaining mousse, cover with a large cake, lightly press


Step 4

Close the Cup with cling film and put the dome in the freezer for at least 6 hours.Close the Cup with cling film and put the dome in the freezer for at least 6 hours.


Step 5

Just prepare the ganache – heat cream to a boil with butter, put them in broken chocolate, to give him melted, and mix all with a mixer. 

The bottom of the Cup cake to dip in hot water for ~20-30 seconds, you can still carry a knife and flip on the kitchen grate.Just prepare the ganache – heat cream to a boil with butter, put them in broken chocolate, to give him melted, and mix all with a mixer.

The bottom of the Cup cake to dip in hot water for ~20-30 seconds, you can still carry a knife and flip on the kitchen grate.



Step 6

Fill the cake with ganache so that it flowed evenly.Fill the cake with ganache so that it flowed evenly.


Step 7

Store cake in the refrigerator. 

Cut as all moscovie cakes: heat a large knife, make 1 slit knife, wash with boiling water, wipe dry and make the next cut. In this case, the incisions are flat, smooth, matte.Store cake in the refrigerator.

Cut as all moscovie cakes: heat a large knife, make 1 slit knife, wash with boiling water, wipe dry and make the next cut. In this case, the incisions are flat, smooth, matte.


Step 8

recipe ready - inspired recipe Blockaway, the book of Pierre Emre "Coоl Desserts" and out of my head))