Chocolatey goodness combined with hazelnut praline and hazelnut sponge cake. A yummy and pretty dessert, topped with a gold star.
Star Dome Cakes
Yield:
12
Prep Time:
20 minutes
Cook Time:
3 hours
Additional Time:
2 hours
Total Time:
5 hours 20 minutes
Hazelnut sponge cake with hazelnut white chocolate mousse, milk chocolate mousse, milk chocolate ganache and star chocolates.
Ingredients
Star Chocolates
- ±60 grams of Milk Chocolate
- Gold Food Colouring Powder
Cake
- ½ Batch of Hazelnut Sponge Cake*
- 2½ Batches of Milk Chocolate Mousse
- 1 Batch of Hazelnut White Chocolate Mousse
Milk Chocolate Ganache
- 400 grams of White Chocolate
- 250 grams of Whipping Cream
Instructions
- Place the template onto a cutting board and cover it with a sheet of acetate.
- Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat the chocolate until it has melted completely.
- Using a toothpick or a piping bag, trace and fill in the design with chocolate.
- Refrigerate the chocolates until fully set completely.
- Brush the chocolates with gold food colouring powder.
- Cut 12 circles (⌀7 cm) out of the Hazelnut Cake.
- Divide hazelnut white chocolate mousse over 12 dome moulds (⌀5 cm).
- Freeze for about two hours, until fully set.
- Pipe milk chocolate mousse into 12 dome moulds (⌀7 cm), fill them about halfway.
- Add in the frozen hazelnut white chocolate mousse.
- Pipe on a small amount of milk chocolate mousse.
- Place cake circles on top.
- Freeze for about three hours, until fully set.
- Melt the milk chocolate, meant for the ganache, with the whipping cream.
- Place frozen chocolate mousse cakes onto a wire rack.
- Pour over milk chocolate ganache.
- Refrigerate for about two hours, until fully set.
- Remove from wire rack and neaten the edges of each cake.
- Add Star Chocolates on top.
Notes
*Bake in a rectangular cake pan (38,7 cm × 26 cm × 1,9 cm). Replace all the flour with hazelnut flour/meal.