Melting chocolate dome
Every great party needs an amazing dessert! Chef Massimo Capra's chocolate domes filled with white chocolate lemon cake will melt any chocolate lover's heart.
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Ingredients
10 oz
dark chocolate chips
10-12
small balloons
White chocolate lemon cake
8 oz
white chocolate chips
6 oz
butter
6
eggs
2
egg yolks
2 tbsp
lemon juice
1/2 cup
flour
Sautéed berries
2 cups
mixed berries, of your choice
1/2 cup
sugar
2 tbsp
lemon juice
2 oz
spiced rum
pinch
salt
Instructions
Chocolate dome
- Inflate the balloons to the size of a grapefruit.
- Melt the chocolate over a double boiler and make sure not to overheat it.
- Dip the balloon and allow it to be thinly coated, place on a silicone paper standing up if possible.
- Let the chocolate cool and if needed refrigerate it.
- Place the chocolate and butter in a bowl and place over a double boiler to melt.
- Once the chocolate is melted, place in a mixer. At medium speed, add the eggs two at a time and the lemon juice and zest. Sift the flour and sugar and slowly add it to the mix. Turn the mixer to high speed and let it go for a minute.
- Divide the batter into 8 x 4 oz. aluminum ramekins and bake in a preheated oven at 375F for 10 minutes.
- Place berries, lemon juice, salt and sugar into a frying pan. Sautée until syrupy. Keep hot until needed or prepare at the last minute.