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After the chocolate fondant and the chocolate mi-cuit, I propose you my chocolate dome! A little cake…without flour! The result is a very creamy and chocolatey cake. A very simple preparation and a rather fast cooking (25 minutes) and a perfect unmoulding if you wait a little and if you use the adequate moulds.
Recipe for 8 domes:
-3 large eggs
-200g of dark chocolate
-50g of milk chocolate
-130g of soft butter
-145g of full cream
-135g of powdered sugar
Preheat oven to 150°C. Here are the molds I use. This professional black silicone can be found at Mora or on the internet. As with my madeleines recipe, these molds do not need to be buttered or floured. You can pour the dough directly into it and bake. Just let cool before unmolding.
Place butter, cream, and chocolates in a large bowl in the microwave or double boiler.
Let melt then add the powdered sugar.
Add the whole eggs and mix well again. If the powdered sugar doesn’t mix well, you can use a whisk to beat and blend well.
Put the preparation up to the top of each cavity, without flouring or buttering.
Put in the oven and cook for 25 minutes at 150°C.
Allow to cool and then carefully remove from the pan. If you used the mold I recommend, the demolding is no problem at all!
Leave in the fridge for at least 2 hours before eating! If the domes are to be kept in the refrigerator for a long time, it is best to take them out thirty minutes before serving them so that they regain their creaminess!
