*  Exported from  MasterCook  *

                            The Chocolate Dome

Recipe By     : Chef Michel Richard - Vidette Messinger
Serving Size  : 1    Preparation Time :2:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Butter
                        Flour
   4                    Eggs
   1      c             Sugar
     3/4  c             Cake flour
  11      oz            Semisweet chocolate
   1      c             Heavy cream -- chilled
   1      c             Orange juice -- sweetened to taste
   2      tb            Grand Marnier
   2      c             Raspberries
                        Decoration:
   6                    Fresh green leaves, orange,
                        - lemon, bay
   1      tb            Cocoa
                        Raspberry Sauce:
   1 1/2  c             Raspberries
     1/2  c             Sugar
   2      tb            Lemon juice

Using the pastry brush, butter and flour a 8" bowl to bake the cake
in. Preheat oven to 350 F. Beat the eggs and sugar for 5 minutes or
until thick, fluffy and tripled in volume. Rapidly sift and fold in
the flour. Pour into prepared bowl.

Bake for 35 to 45 minutes or until toothpick comes out clean. Cool
cake completely on a wire rack (about 1 hour) before decorating.

Melt 5 oz of chocolate over hot, not boiling, water in a double
boiler. Remove pan and let cool to room temperature.

Whip the cream to soft peaks in a bowl set over ice cubes and water.
Fold half the cream into the chocolate; fold in the rest of the cream.

Add Grand Marnier to the orange juice. Slice the Genoise horizontally
into three layers of equal thickness. Shave off and discard the
crusty top of the cake. It will be too firm to absorb the liquid.

Line the 8" bowl with plastic wrap. Fit the rounded top into the
bowl; soak with 4 tb of the orange mixture. Spoon 1/3rd of the mousse
onto the layer and strew on a handfull of raspberries.

Place the next layer of cake onto the first, brush with 1/3 cup of
the orange juice mixture, the rest of the mousse, a handfull of
raspberries and cover with the remaining slice of cake. Brush on the
last of the juice, and bring the hanging edges of the plastic wrap
over the top. Cover with another sheet of plastic wrap and
refrigerate for several hours before decorating.

Melt the remaining chocolate in a double boiler. Unmold the
thoroughly chilled cake, domed side up, onto a rack. 

Lightly dampen your work surface so that a 12" sheet of plastic wrap
will adhere. Spread a thin 10 to 11" disk of chocolate in the center
of the sheet. Rapidly slide the plastic into the now empty bowl,
letting the plastic with its chocolate disk cover the bottom and
sides of the bowl. Gently drop the chilled cake into the bowl, fold
the plastic wrap over it and chill.

Make some chocolate leaves from leftover chocolate.

For sauce, puree the raspberries with 1/2 cup sugar in a blender or
food processor. Add lemon juice. Push the sauce through a fine sieve.

Unmold the cake and garnish with sauce and leaves.


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