The Chocolate Dome

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The Chocolate Dome Ingredients

For The Cake-Baking	For Decoration-----
Bowl-----	7 oz Semisweet Chocolate --
1 tb Unsalted Butter -- softened	Melted
3 tb Flour -- or more	6 To 8
4 lg Eggs	Lemon, Orange O
1 c Granulated Sugar	1 tb Cocoa Powder -- in a fine
3/4 c Cake Flour -- sifted	Sieve
5 oz Semisweet Chocolate	Raspberry Sauce-----
1 c Heavy Cream -- chilled	1 1/2 c Fresh Raspberries
1 c Fresh Orange Juice --	1/2 c Sugar -- or more
Sweetened to taste	2 tb Fresh Lemon Juice
2 tb Grand Marnier -- (optional)	Fresh Green Leaves Such As
1 pt Fresh Raspberries

Instructions for The Chocolate Dome

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 350 F. 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 its sweet enough and add Grand Marnier if desired. Shave off crusty top of cake (it wont 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 ontop 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. Brusk 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. Makeing 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 raspeberry sauce over them. Affix chocolate leaves to cake (with melted chocolate, after youve 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] Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA. GALLAUDET. EDU> From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized

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