Chocolate Dome Cake
- 1 Springform pan (22 cm diameter)
- For the cake
- 4 egg yolks
- 4 egg whites
- 150 grams sugar
- 1 packet Vanilla sugar
- 60 grams Pastry flour
- 40 grams cornstarch
- 40 grams cocoa powder
Gather all needed ingredients and measure accurately.
For the cake, grease the bottom of a springform pan 22 cm diameter (approximately 8 1/2 inches diameter).
Beat egg yolks with vanilla sugar and half of the sugar until fluffy.
Beat egg whites until soft peaks form. Sprinkle remaining sugar over egg whites and continue beating until mixture is glossy and stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Mix cocoa powder, flour and cornstarch, sift over egg mixture and fold in with a whisk.
Pour batter into prepared pan and smooth top. Bake cake in oven preheated to 175°C (approximately 350°F) until cake tests done with a toothpick, 25-30 minutes. Remove cake from oven and let cool slightly. Run a thin knife around inside rim of pan to loosen cake. Invert pan to remove cake to a cooling rack and let cake cool for at least 2 hours.
For decorating, cut cake in half crosswise. Cut a strip about 1 cm wide from around rim of top layer. Drain apricots and cut into slices. Arrange about half of the apricots on cut surface of bottom cake layer and top with top cake layer.
For the icing, beat cream, cocoa powder and powdered sugar until stiff. Set aside 3-4 tablespoons icing for decorating. Frost cake with remaining icing, spreading into a dome shape. Melt chocolate over a hot-water bath, place in a small pastry bag and pipe decorative shapes onto cake as desired (see photo). Set remaining apricots around edge of cake.
Place remaining icing in a pastry bag with a star tip and pipe decorations onto cake as desired. Garnish cake with chocolate decorations to serve.