Chocolate dome cake with nougat cream filling

Ingredients for 1 servings:

• 1 tbsp oil
• 5 m.-sized eggs
• 125 g flour
• 25 ml water
• 1 vanilla pod(s), including the pulp
• 1 lemon(s), untreated, grated peel
• 125 g sugar
• powdered sugar
• 50 g apricot jam
• 2 cl rum
• Oil for the tray
• 150 g white chocolate coating
• 150 g nougat
• 6 sheets of white gelatin
• 600 ml whipped cream
• 5 tbsp rum
• 5 tbsp orange liqueur
• 3 eggs
• 1 orange(s), untreated, peel
• 100 g dark chocolate coating
• 30 g crème fraîche
• 50 ml water
• 50 g sugar
• 4 tbsp cocoa powder
• 20 g white chocolate coating

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 30 minutes

This recipe requires a 2-liter ice cream bombe mold. For the sponge cake, brush a 40 x 35 cm baking sheet with oil and line it with baking paper. Separate the eggs. In a large bowl, whisk together half the flour, the water, the vanilla bean paste, the lemon zest, and the egg yolks. Beat the egg whites with the sugar until foamy, but not stiff, and continue beating for about 3 minutes. Fold the stiffly beaten egg whites into the egg yolk mixture. Sift in the remaining flour and fold it in. Spread the batter evenly onto the baking sheet. Bake on the second shelf from the bottom in a preheated oven at 180°C (top/bottom heat) for about 10-15 minutes. Turn the finished sponge cake out onto a cloth dusted with powdered sugar, remove the baking paper, and place it upside down on top of the batter to prevent it from drying out. Allow to cool. Cut two circles, each 17 cm and 21 cm in diameter, from the cooled dough (reserve the remaining dough for another purpose). Warm the apricot jam with the rum, spread it on both sides of the small base and on one side of the larger one. For the filling, chop the white chocolate and melt it together with the nougat in a double boiler. Soften the gelatine in cold water. Whip the heavy cream until stiff peaks form and chill. Heat the rum and orange liqueur in a saucepan, squeeze out the gelatine, and dissolve it in the water. Beat the eggs in a bowl over a double boiler until creamy. Stir the melted chocolate mixture into the egg mixture, then stir in the gelatine mixture. Let cool for about 15 minutes. Then fold in the whipped cream and orange zest. Pour about half of the mousse into an ice cream bombe mold, press the small sponge disc into it, and pour the remaining mousse over it. Finally, place the larger disc of dough, coated side down, on top of the mousse. Cover with foil and chill overnight. To turn the cake out, place a wire rack on a baking sheet. Dip the dish in hot water, turn it out onto the wire rack, and chill. For the glaze, chop up the dark chocolate and melt it in a hot water bath. Bring the crème fraîche to a boil with the water, sugar, and cocoa powder, then stir into the melted chocolate. Let it cool for about 45 minutes, until the mixture is thick. Then cover the cake with the glaze. Melt the white chocolate in a water bath and decorate the cake with it. Chill until ready to serve.