Chocolate Orange Domes

Today is my sweetheart's birthday, and I decided to bake up something extra special and delicious to celebrate.  This dessert takes a bit of time to put together--there are many steps that requiring freezing.  It also requires 2 silicone half done pans( one smaller than the other) -I ordered mine on Amazon.  Although it is a lengthy process, it is not difficult.  The original recipe appeared on the blog, homecookingadventure.com.  This website has a step by step video to help you along.  I decided to do a chocolate genoise cake layer, and a chocolate mirror glaze.  The original recipe also called for candied orange peel.  I changed that to a layer of orange marmalade, which was easier to find.

Step one:  Orange creme domes (this will be an inner layer)

• 1/3 cup (80ml) orange juice (from about 1 orange)
• 1 tsp (5g) orange zest (from one orange)
• 1 tbsp (15g) sugar
• 2 tbsp (30g) cream
• 1 egg yolk
• 1/2 tsp (2g) gelatin powder
• 1 tbsp (15ml) orange juice
• Beat egg yolk and sugar until light and lemon colored.  Put gelatin powder into the T. of orange juice and mix well.  Allow to sit for 10 minutes.  Combine cream, orange juice and orange zest.  Stir in gelatin.  Blend well.  Pour into small size spherical half domes.  Freeze for 2 hours.
•  
•  
• Step Two:  Chocolate Genoise (This is the cake layer that will go on the bottom)
•  
• 20 grams Dutch-processed Cocoa
  20 gram all-purpose flour
  16 grams cornstarch
  3 large egg whites
  100 grams caster sugar
  5 large egg yolks
  40 grams unsalted butter, melted and cooled to room temperature
  
  To make chocolate sponge:
  Preheat oven to 350 degrees. Line 13" x 9" cake pan with parchment paper.
  Sift and combine cocoa, flour and cornstarch. Set aside.
  
  In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside.
  
  In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy.
  
  Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely.
  
  Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge.  After cooling cut into circles, to match the size of the bottoms of your larger domes.
• 
  
• Step Three:  Chocolate Mousse Layer
• 
  
  • Chocolate Mousse
  • 5.5 oz (150g) semi-sweet chocolate chips
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat), chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp (20ml) cold water
  •  
  •  In a heat proof bowl place the chocolate and the 1/2 c. whipping cream.  Place over a pan of simmering water.  Stir until the chocolate melts.  Mix well and allow to cool to room temperature.  Mix gelatin and cold water.  Let sit 10 minutes.  Once chocolate is at room temperature, mix in the gelatin.  Whip the cream until soft peaks form.  Fold chocolate into the beaten cream, 1/3 at a time.   Put mousse into a pastry bag, and pipe a large circle into the bottom of each of your large domes, spread to cover sides well.  Put another large dot of mousse into the bottom of the domes.  Take your orange genoise domes out of the freezer. Pop out and place dome sized down into the mousse in your large domes.  Spoon or pipe mousse to cover the  orange layer, covering tops and sides.  Use a knife or flat spatula to even out the bottoms.  
  • 
    
  • Using a pastry brush, spread Orange Mariner on one side of the cut out chocolate genoise circles.  Spread a little marmalade over the top.  Press, marmalade side down onto the mousse.  Freeze 5 or more hours.    Pop out of domes, place on a wire cooling rack, with a piece of parchment paper underneath.
• 
  
• Mirror Glaze
• 6 oz (175g)  chocolate,  shredded or chips
• 1/3 cup (80g) water
• 3/4 cup (150g) sugar
• 3.5 oz (100g) sweetened condensed milk
• 1 tsp (5g) vanilla extract
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) cold water
•  
• 1. In a small bowl place the gelatin and 1/4 cup ) cold water and let sit for 5-10 minutes. Place the chocolate in a bowl and set aside.
  2. Place water, sugar and condensed milk in a saucepan. Bring it just to a boil and remove from heat. Stir in the gelatin until it is dissolved.
  3. Pour the hot mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Add vanilla extract . Sieve the glaze.  Let  the glaze cool  to 90-95F (32-35C) before pouring over the frozen domes.
  4. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 1-2 hours.