Chocolate domes with caramel filling

Ingredients:

Cake

• 1/4 cup premium flour
• 1/4 cup sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon of baking soda
• 1/4 tsp baking powder
• A pinch of coarse salt
• 2 tbsp. milk
• 1 tbsp. vegetable oil
• 1/4 tsp vanilla extract
• 1 large egg
• Special equipment: round cookie cutter with a diameter of 6 cm; silicone mold with 6 hemispheres with a volume of 90 ml.

Chocolate domes and mousse

• 1 tbsp. unrefined extra-virgin coconut oil
• 250 g semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 packet (7 g) of gelatin
• 2 tablespoons unsalted butter

Filling and topping

• 1/4 cup caramel sauce
• 60 g semi-sweet chocolate

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 20cm square glass baking dish with cooking spray.
2. Cake:
   
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir in the milk, vegetable oil, vanilla extract, egg, and 1 teaspoon of hot water until smooth.
3. Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 20 minutes. Let the cake cool on a wire rack for 10 minutes, then invert it onto a cutting board and let cool completely, about 20 minutes.
4. Using a 6cm cookie cutter, cut 6 circles from the cake (set the trimmings aside for another use); set the cakes aside.
5. Chocolate domes and mousse:
   
   Meanwhile, place the coconut oil and 80g of chocolate in a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring occasionally, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a 6-cup, 90ml silicone mold and tilt the mold to evenly coat each half-sphere (you can also spread it out with your finger). Some chocolate may spill over the top of the mold; it will chip off when you remove the domes from the mold. Shake out any excess and freeze the domes until the chocolate is firm, about 5 minutes.
6. Pour 1/4 cup of heavy cream into a small bowl and stir in the gelatin. Place the butter and the remaining 6 ounces of chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the heavy cream mixture into the chocolate mixture until the gelatin is completely dissolved. Let cool to room temperature, about 10 minutes.
7. In a large bowl, beat the remaining 3/4 cup heavy cream with a mixer on medium speed until stiff peaks form, 2-3 minutes. Add half of the chocolate-gelatin mixture and continue beating until smooth. Add the remaining chocolate-gelatin mixture and continue beating until no white streaks remain.
8. Filling and topping:
   
   Spoon 1/3 cup of mousse into each chocolate dome. Using the back of a teaspoon, make a well in the center of each portion of chocolate mousse, about halfway down the layer. Spoon 1 teaspoon of caramel sauce into each well. Top each half-sphere with a round cake, gently pressing it into the mousse (use a paper towel to absorb any excess mousse). Freeze until set, about 1 hour.
9. Carefully remove each dome from the pan and place them cake-side down on a serving platter.
10. Using a vegetable peeler, shave 1 tablespoon of chocolate shavings from the top. Place the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with chocolate shavings. Serve immediately.