French cuisine

Medium

Mini Chocolate Dome Cakes with Mirror Glaze

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This elegant Mini Chocolate Dome Cakes with Mirror Glaze takes your standard chocolate cake to the next level! Impress your guests with this fancy dessert.

Recipe

PRE TIME: 4 hr 40 min

COOKING TIME: 20 min

TOTAL TIME: 5 hr

3 SERVING

Ingredients:

GANACHE
5 tsp. Whole milk
0.25 cup Heavy cream
0.3 cup Bittersweet chocolate 60%
0.5 tbsp. Butter
1 count Egg
CREAM
0.5 cup White chocolate [CREAM]
1 tsp. Gelatin [CREAM]
1 cup Heavy cream [CREAM]
0.5 cup Whole milk [CREAM]
SABLEE
0.1 cup Sugar
0.5 cup Softened butter
1 tbsp. Egg
0.7 cup Flour
0.1 cup Cocoa powder
MIRROR GLAZE
0.5 cup Sugar
0.1 cup Water
0.25 cup Cocoa powder
0.25 cup Heavy cream
1 tsp. Gelatin

Directions:

Make the Ganache

Preheat the oven at 325°F (170°C). Boil the milk with the butter and the heavy cream, pour onto the crushed chocolate and mix gently. Beat the eggs and add it. Bake 10 min, cool down, freeze 1 hour.

Make the Cream

Soak the gelatin, boil the milk then pour on the white chocolate and add the gelatin. Beat the heavy cream into whipped cream, blend with the chocolate batter, put it in a piping bag. Fill the half sphere mold to ⅔, insert the frozen ganache. Even up the top, freeze 3 hours.

Make the Sablee

Beat the sugar and the butter into cream texture, add the egg, sift the flour and cocoa powder together, add to the previous batter and mix it just to incorporate the powders Roll out. Refrigerate 1 hour. cut shapes, bake 10 min at 356°F/180°C. Cool down.

Make the Mirror Glaze

Soak the gelatin, sift the cocoa powder. Boil the cream at low heat, boil the water with the sugar up to 217°F / 103°C. Add the cocoa powder and mix gently, add the gelatin, add the boiling cream and mix, use it at 86°F / 30°C.

Building on

Glaze the dome, put it on the sablée, put white chocolate decoration and wafer stick.