Chocolate and Orange Dome

Ingredients

Equipment

• 6 half-sphere 5 cm moulds
• 6 half-sphere 7 cm moulds

For the orange bites

• 30 g ready-to-use aquafaba (e.g. ‘Oggs’)
• 1 teaspoon cream of tartar
• 30 g unrefined golden caster sugar
• 30 g melted vegan block
• 20 g gluten-free plain flour
• ¼ teaspoon xanthan gum
• 7 g cornflour
• 10 g ground almonds
• zest of 2 organic oranges

For the chocolate mousse

• 135 g vegan dark chocolate (72%)
• 70 g dairy-free milk
• 135 g plant-based double cream

For the chocolate and almond sponge

• 55 g gluten-free self-raising flour
• 55 g unrefined golden caster sugar
• 20 g ground almonds
• 15 g unsweetened cacao powder
• ½ teaspoon baking powder
• ¼ teaspoon xanthan gum
• 30 g rapeseed oil
• 90 g dairy-free milk (e.g. coconut)

For the chocolate ganache

• 100 g plant-based double cream
• 25 g dairy-free milk
• 120 g vegan dark chocolate (72%)

Method

To make the orange bites

Preheat the oven to 190°C/375°F/gas mark 5.

Whisk the aquafaba with the cream of tartar at high speed in a very clean mixing bowl until soft peaks. Slowly add the sugar and whisk until stiff peaks.

Combine the flour, xanthan gum, cornflour, ground almonds and orange zests in a bowl.

With a spatula, slowly fold the aquafaba mix into the dry ingredients, and finally the melted vegan block.

Fill the little half spheres to the top of the 5 cm moulds.

Bake for about 15 minutes.

Allow them to cool down and transfer them to the freezer. They will be easier to unmould.

To make the chocolate mousse

In a heavy-bottom saucepan, gently bring the dairy-free milk to the boil.

Cut the chocolate into small pieces, it will be easier to melt.

Out of the heat, pour the chocolate over the milk, and stir until you reach a smooth, velvety texture.

In a bowl, with an electric hand whisk, whip the double cream until soft peaks.

Fold the chocolate mix into the double cream, and stir gently until a homogeneous consistency.

This chocolate mousse should be used straight away.

To make the chocolate and almond sponge

Preheat the oven to 190°C/375°F/gas mark 5.

Place all the dry ingredients in a bowl, and give it a stir.

Add the oil and dairy-free milk, and whisk until you reach a smooth consistency, with no remaining lumps.

Pour the sponge mix into a pre-lined baking tray 22 x 28 cm spread evenly – 8 mm thick – with an angled palette knife and bake for about 17 minutes.

Check if a toothpick inserted in the centre comes out clean. Allow to cool down.

To make the chocolate ganache

In a heavy-bottom saucepan, bring the cream and dairy-free milk to the boil.

Out of the heat, add the chocolate cut into small pieces and stir until you reach a smooth and velvety texture.

Keep it warm and runny.

To assemble

Fill the 7 cm half sphere moulds with the chocolate mousse until half. Place an orange bite in the middle and cover with the remaining chocolate mousse. Straighten with a palette knife.

Cut 6 discs (7 cm diameter) in the chocolate sponge, and place on top of the chocolate mousse. Transfer to the freezer.

Unmould the cakes, and place them on a rack.

While the cakes are still frozen, generously pour the runny ganache over the cakes.

Transfer onto a plate and decorate with fresh fruits, chocolate, following your inspiration.