I seldom pay attention to the cake trends and styles in Hong Kong bakeries but my hubby sent me some picture and the ad of a cake he tried when he was in Hong Kong in November. Out of curiosity I created a copycat version out of it. The mangoes I bought weren’t ripe enough (mangoes were not in season anyways) so I quickly switched to making caramelized banana for banana mousse. Now we can enjoy our own chocolate dome at home!
I tempered my own chocolate to create a crispy chocolate shell. After the shell hardened up, I added in my mousse fillings. The chocolate shell surely tasted fantastic but the process was a bit time consuming. It was also kind of hard to cut neatly into the cake without breaking the shell into pieces. I think this method would be more suitable (and less messy) for individual sized desserts. Therefore, on my second attempt I switched to another type of chocolate hard shell (the magic shell).
Chocolate Dome (Caramelized Banana and Dark Chocolate Mousse Dome)
makes a 6×3 inch dome cake
For the Chocolate Hard Shell
100 g good quality bittersweet chocolate, chopped
1 Tablespoons coconut oil
For the Chocolate Crunch
40 g whole grain Cheerios or Rice Krispy cereal
40 g dark chocolate
A handful of roasted chopped nuts (optional)
For the Chocolate Chiffon Cake
25 g cake and pastry flour
12 g (2 Tbsp) unsweetened cocoa powder
2 large egg yolks
20 g canola or vegetable oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar
For the Caramelized Banana
1.5 to 2 large banana, sliced
1 Tbsp granulated sugar
15 g unsalted butter
For the Banana Mousse
120 g caramelized banana
1/2 large banana (diced)
30 g dark brown or brown sugar (or to taste)
30 g milk
1 tsp lemon juice
1/2 Tbsp (4.5 g) powdered gelatin
20 g water
100 g whipping cream
For the Dark Chocolate Mousse
3 g (1/2 Tbsp) unsweetened cocoa powder
1/8 tsp instant espresso powder (optional)
15 g hot water
1/16 tsp salt
50 g good quality bittersweet chocolate
1/4 tsp vanilla bean paste or pure vanilla extract
90 g whipping cream
Notes: The eggs I use are about 50 g each without shells
無糖可可粉 12克 (2湯匙)
魚膠粉 1/2湯匙 (4.5克)
無糖可可粉 3克 （約1/2湯匙）
即溶特濃咖啡粉 1/8茶匙 (可不加，加少量可提升朱古力味道)
For the Chocolate Hard Shell 朱古力脆皮漿
In a small bowl melt chocolate in the microwave over medium power or over a double boiler. Stir in coconut oil until well combined.
For the Chocolate Crunch 朱古力脆脆底
Wrap the bottom of a 6-inch round cake ring with plastic food wrap. Set aside.
In a small bowl melt chocolate in the microwave over medium power or over a double boiler. Add cereal and the optional nuts and stir until well combined. Spread crunch evenly in ring and press down firmly with the back of a spoon. Chill in the refrigerator until set. Remove from mold.
For the Chocolate Chiffon Cake 朱古力戚風蛋糕
Sift together the flour and cocoa powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks, and vanilla bean paste to the well and whisk gently until combined.
In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
Pour batter into a 6 inch cake pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool completely on a cooling rack before unmolding.
For the Caramelized Banana 焦糖香蕉
Melt butter In a non stick frypan over medium-low heat. Add sugar and arrange the banana slices in a single layer. Cook over medium heat, turning once or twice, until sugar is caramelized. Remove from heat and let cool slightly
For the Caramelized Banana Mousse 焦糖香蕉慕絲
In a small bowl bloom gelatin by stirring it into the water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies.
In a food processor or blender, process the caramelized banana, brown sugar, milk and lemon juice until smooth. Scrape mixture into a large bowl. Stir in the liquefied gelatin until well combined. Set aside.
In a pre-chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold 1/3 of the whipped cream into the banana mixture until well combined. Fold in the diced banana and the rest of the whipped cream until homogeneous.
For the Chocolate Mousse 朱古力慕絲
Mix cocoa powder, espresso powder (if using), salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Stir into the first mixture and let cool to room temperature.
With a hand mixer, whisk whipping cream in a pre-chilled mixing bowl until soft peaks form. Fold whipped cream into chocolate-cocoa powder mixture in two batches until homogeneous.
Level cake then slice horizontally in half (about 1/2 inch thinness). Trim layers to approximately 4 and 5.5 inch in diameter. Line the half sphere mold with plastic wrap for easy removal (do not ignore this step. You will thank me when it comes to unmolding). I use Wilton’s 3-D Sports Ball Pan Set.
Fill mold with caramelized banana mousse until it is almost half full. Place the smaller cake layer over the mouse and press firmly into the mousse so that the gap between the cake and the mold is mostly filled with mousse. Chill until mousse is firm.
Remove mold from the fridge. Fill the mold with dark chocolate mousse until it is almost full. Place the remaining cake layer over the mousse, pressing firmly on the cake so the gap between the cake and the mold is completely filled up by the mousse. Cover cake with plastic wrap and put a 6-inch cake board on top. Put some weights over the cake board to make sure the cake is level. Chill cake (with weights on top) in the refrigerator until mousse is firm.
When the cake is ready to be glazed, prepare a cooling rack and slide a big plate underneath in order to catch any dripping. Remove cake from fridge and take off all the weights, cake board and plastic wrap from the chilled cake. Apply some melted chocolate on the cake layer then add the chocolate crunch on top. Flip the cake over and sit it on the cooling rack. Remove the mold (it will be very easy as it is lined with plastic wrap) and peel off the plastic wrap.
Glaze cake with chocolate hard shell mixture by pouring it over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the plate). Clean the edges then chill cake in the refrigerator until glaze hardens, about five to ten minutes. Decorate cake as desired. I wrapped a strip of embossed modeling chocolate around the base of the cake and sprinkled edible gold dust on top. The butterflies were made with modeling chocolate.
If you would like to make the tempered chocolate shell
Temper 100 g of couverture chocolate according to the directions indicated on the package. Different types and brands of chocolate may have slightly different working temperatures.
Pour the tempered chocolate into the half sphere mold. Swirl the mold until the mold is entirely covered with chocolate.
Flip the mold over and rest it on a cooling rack to let the excess chocolate drip off. Place a plate or bowl under the rack to catch any drippings. You may save the excess and use them in the chocolate mousse.
Leave mold in room temperature until the shell hardens up. Then go ahead and fill the shell with mousse! Tempered chocolate will not stick to the mold. Place chilled cake in the freezer for 5 minutes before unmolding. The cake will fall off easily on its own.
This was what the cake looked like when we cut it open.
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