Decadent Chocolate Caramel Dome Cakes with Nutty Topping

These elegant chocolate dome cakes combine the richness of homemade caramel, fluffy vanilla cake, and smooth chocolate coating to create a show-stopping dessert that rivals any professional patisserie. Originally inspired by French entremet cakes, I’ve simplified this recipe to make it achievable for home bakers while maintaining its impressive appearance and divine taste.

Prep Time: 45 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 15 minutes (including cooling)

Servings: 8 dome cakes

Ingredients

For the Caramel Filling:

• 250g (1¼ cups) granulated sugar
• 65g (4½ tablespoons) unsalted butter, room temperature
• 200ml (¾ cup + 1 tablespoon) heavy cream (33% fat)

For the Vanilla Cake Base:

• 2 large eggs, room temperature
• 100g (½ cup) granulated sugar
• 1 teaspoon vanilla sugar (or pure vanilla extract)
• 100ml (⅓ cup + 1 tablespoon) whole milk
• 100ml (⅓ cup + 1 tablespoon) vegetable oil
• 180g (1½ cups) all-purpose flour
• 11g (2½ teaspoons) baking powder
• Juice of ½ lemon

For the Chocolate Coating:

• 160g (5.6 oz) high-quality dark chocolate
• 20ml (4 teaspoons) vegetable oil

For the Topping:

• 60g (½ cup) peanuts, roughly chopped

Instructions

Step 1: Prepare the Caramel Filling

1. Place sugar in a heavy-bottomed saucepan over medium heat.
2. Allow sugar to melt slowly, without stirring, until it turns golden amber.
3. Add butter carefully (mixture will bubble) and whisk until combined.
4. Gradually pour in warm heavy cream while whisking constantly.
5. Cook until smooth and slightly thickened, about 3-4 minutes.
6. Transfer to a heat-safe container and refrigerate until firm.

Step 2: Make the Vanilla Cake Base

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat eggs with sugar and vanilla sugar until light and fluffy.
3. Add milk and vegetable oil, whisk until combined.
4. Sift together flour and baking powder.
5. Fold dry ingredients into wet mixture until just combined.
6. Add lemon juice and mix gently.
7. Pour batter into a lined baking pan.
8. Bake for 20-25 minutes until a toothpick comes out clean.
9. Cool completely before cutting into circles.

Step 3: Assembly

1. Cut cooled cake into circles using a round cutter.
2. Fill silicon dome molds halfway with chilled caramel.
3. Press cake circles gently on top of caramel.
4. Freeze for at least 1 hour until completely firm.

Step 4: Chocolate Coating

1. Melt chocolate and vegetable oil using double boiler method.
2. Let cool slightly until just warm but still fluid.
3. Remove domes from molds and place on a wire rack.
4. Pour melted chocolate over each dome, ensuring even coverage.
5. Immediately sprinkle with chopped peanuts.
6. Refrigerate until set.

Storage Instructions

• Store in an airtight container in the refrigerator for up to 5 days.
• Can be frozen for up to 1 month.

Nutrition Information (per dome)

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 95mg
• Total Carbohydrates: 54g
• Dietary Fiber: 2g
• Sugar: 38g
• Protein: 7g

Pro Tips

1. Ensure all ingredients are at room temperature before starting.
2. Don’t overmix the cake batter to maintain lightness.
3. Use high-quality chocolate for the best shine and snap.
4. Work quickly when coating with chocolate to achieve the perfect finish.
5. For clean cuts, dip the knife in hot water between each slice.

This recipe combines professional patisserie techniques with home-friendly methods to create a dessert that’s both impressive and achievable. The combination of smooth caramel, light vanilla cake, and rich chocolate coating creates a perfect balance of flavors and textures that will have everyone asking for the recipe.