The chocolate mimosa dome is a slightly different version of the classic mimosa cake that is made for Women’s Day, but I had been thinking about a slightly chocolatey version for too long, even with some modifications during the making.
I wanted to make it single-serving, but I didn’t like the glasses I had available, so this new recipe came out!
A dessert that I think is very good to present on any occasion, also because, in my opinion, they are too good to enjoy only once a year.
Once prepared, it can be stored in the fridge for 2-3 days, but I am sure there will be no problems, I don’t think there will be any leftovers!
So make my mimosa dessert with the help of the step-by-step photos, which I am sure will be helpful.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approximately 475 Kcal per slice
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12 slices
- Cooking methods: Electric oven, Slow fire
- Cuisine: Italian
- Seasonality: Spring, Women's Day
Ingredients to make the Chocolate Mimosa Dome
- 6 medium eggs
- 1 1/8 cups sugar
- 2 1/3 cups all-purpose flour
- 1 packet vanillin
- 6 g baking powder
- 1/4 cup unsweetened cocoa powder
- 1 cup mascarpone
- 2 3/4 oz dark chocolate, finely chopped
- 3 egg yolks
- 1 1/2 cups whole milk
- 1 tbsp and 1/2 of sugar
- 1 tbsp and 1/2 of corn starch
- 1/4 cup cream to add to the custard
- 3/4 cup hopla' cream
- 1/4 cup sweetened cocoa powder
- 2/3 cup rum
- 1/5 cup water
Tools
- 1 Pan dome mold
Preparation of the Chocolate Mimosa Dome
Preparation of the sponge cake
First, prepare the sponge cake by putting the eggs and sugar in the cake mixer, beating at high speed until they become nice and frothy.
Then add the other ingredients, mixing by hand, and the sifted flour and cocoa to avoid lumps.
Mix well until you get a well-blended mixture.
Prepare a round pan with a diameter of 8 inches greased with butter or oil, then flour it, pour the mixture in, and bake in a preheated oven at 350°F for 30-35 minutes, checking for doneness.
The sponge cake in the photo is a bit smaller than the one I used because I had to make another mini one as a supplement, but the ingredients have the right quantities needed to make the dessert.
Preparation of the full filling
Prepare the custard by putting all the ingredients in a pot, mix them well with a whisk, then put the pot on low heat and stir continuously with the whisk until fully cooked when the cream will appear thick and solid.
Put the cream in a glass container, cover it with plastic wrap in contact with the cream, and put it in the refrigerator to cool, if we are in a hurry we can opt for an hour in the freezer checking that it does not freeze.
Once cooled, put the mascarpone in the mixer, mix well, then add the cream, mixing at low speed, and finally add the finely chopped dark chocolate.
Complete everything and put it in the fridge.
Final preparation
Prepare the mold for our dessert dedicated to Women’s Day, I used a dome with a diameter of 8 inches.
Slightly wet the inside of the dome, then cover it with cling film, letting it come out a bit at the edges.
Prepare the rum and water syrup, I always use a squeeze bottle, very useful for these things, and set aside.
Cut 5 thin discs of sponge cake, saving one aside (less than 1/4 inch to give us a measure) from the previously prepared cocoa sponge cake, place it on the base inside the dome, wet it with the rum and water mixture.
Fill a layer with the prepared mascarpone, then cut a sponge cake disc and place it on top of the filling, also wetting this with the syrup set aside.
Create another layer of filling, complete the sponge cake discs and the filling, closing with the sponge cake.
Once finished filling, cover with cling film and refrigerate for at least a couple of hours.
In the meantime, cut strips from the remaining sponge cake, then cut into cubes and set aside.
Whip the cream and set aside.
Once the dome has cooled, take it out of the fridge, invert the contents onto a serving plate, remove the cling film, cover the entire outside of the dome with the cream, and then cover it completely with the previously prepared sponge cake cubes.
