This Chocolate Cherry Dome Cake is a multi-layered masterpiece that combines the richness of dark chocolate mousse with the brightness of cherry compote, all encased in a shiny chocolate mirror glaze. The base is a soft chocolate sponge, while the interior hides a surprise burst of cherry filling. Each component is made from scratch and assembled in a dome mold for that signature entremet look. It’s the perfect dessert for special occasions, romantic dinners, or when you want to impress with both flavor and finesse.
Ingredients:
For the Chocolate Sponge Base:
- 2 large eggs
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 2 tbsp (15g) cocoa powder
- 1 tbsp (15g) melted butter
For the Cherry Compote Center:
- 1½ cups (200g) pitted cherries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For the Chocolate Mousse:
- 200g dark chocolate (60–70%), chopped
- 1½ cups (360ml) heavy cream, divided
- 2 egg yolks
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Mirror Glaze:
- ½ cup (120ml) water
- ½ cup (100g) sugar
- ½ cup (150g) sweetened condensed milk
- 100g dark chocolate, chopped
- 1 tbsp powdered gelatin + 3 tbsp cold water
Instructions:
1. Make the Cherry Compote:
In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices. Stir in the cornstarch slurry and cook until thickened. Let cool, then spoon into silicone mini dome molds or ice cube trays. Freeze until solid—this will be your cherry insert.
2. Prepare the Chocolate Sponge:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Beat eggs and sugar until pale and fluffy. Sift in flour and cocoa powder, fold gently, then stir in melted butter. Spread into a thin layer and bake for 8–10 minutes. Cool and cut out rounds to fit the base of your dome molds.
3. Make the Chocolate Mousse:
Melt chocolate and set aside. In a saucepan, heat ½ cup cream until steaming. In a bowl, whisk egg yolks and sugar, then slowly pour in the hot cream while whisking. Return to the pan and cook gently until thickened (like custard). Stir in melted chocolate and vanilla. Let cool slightly. Whip remaining cream to soft peaks and fold into the chocolate mixture.
4. Assemble the Dome Cakes:
Spoon chocolate mousse into dome molds, filling halfway. Press a frozen cherry insert into the center, then cover with more mousse. Top with a sponge round. Freeze overnight until firm.
5. Make the Mirror Glaze:
Bloom gelatin in cold water. In a saucepan, heat water, sugar, and condensed milk until steaming. Remove from heat, stir in chocolate until melted, then add gelatin. Blend with an immersion blender for a smooth finish. Cool to 90–95°F (32–35°C) before glazing.
6. Glaze and Finish:
Unmold the frozen domes and place on a wire rack over a tray. Pour the mirror glaze evenly over each dome, letting it drip down the sides. Let set for 10 minutes, then transfer to serving plates.
Serving Suggestions:
- Garnish with gold leaf, chocolate curls, or fresh cherries.
- Serve with a dollop of whipped cream or cherry coulis.
- Pair with espresso or a glass of red wine for a decadent finish.
This dessert is a canvas for your artistry, My. Want to infuse the mousse with kirsch or layer in a cherry jelly disc? I’ve got advanced variations ready to go. Just say the word and we’ll take this dome to the next level! 🍒🍫✨
Inspired by Tatyana’s Pancho Torte and classic entremet techniques. Let me know if you’d like a tropical or white chocolate version next!