Arguably one of the most wonderful times of the year is here. The chilly gust of winds has given way to the gentle cool breeze of spring. Lovers are gearing up to celebrate Valentine’s Day on 14th February, and the extra zealous ones, are celebrating the entire Valentine’s week. Since every occasion is a good occasion to indulge in some chocolate desserts, we have got you the most exquisite dessert recipe by Chef Bungla of Hyatt Regency.
The Hyatt Regency Delhi has curated a special Valentine’s Day menu for its patrons in the capital, this Chocolate Salty Tart Dome belongs to the same menu, and we have managed to fetch the recipe especially for you.
The recipe has many layers and it takes patience and precision to put it together, but when the effort pays off, and you finally see your partner smiling, it would all seem worth it. The recipe is divided into four components, first, you have to whip a creamy chocolate mousse for filling the tart. Make sure you whip all ingredients well. Then proceed to chocolate sponge cake, arguably one of the easiest parts of the recipe. Just mix everything together and bake till fluffy. Then make the salty caramel, this would bring a delightful contrast of flavour to the dessert. Finally, the chocolate praline for a delicate chocolate mould. Assemble everything together and you are good to go.
Without further ado, here’s what you need to do.
Chocolate salty caramel tart dome
Chocolate tart sweet paste
Ingredients:
- 200 g Butter
- 100 g Sugar
- 1 Egg
- 270 g Maida
- 30 g Cocoa powder
Method:
- Cream the butter and sugar till fluffy.
- Add egg and beat continuously
- Lastly add flour and cocoa powder and mix well
- Rest one hour in chiller.
- Roll the dough 4 mm thick then put on tart mold.
- Bake in oven at 180 degree for 10-15 minutes
Chocolate Sponge
Ingredients:
- 13 no Eggs
- 300 g Sugar
- 30 g Safe gel
- 240 g Maida
- 60 g Cocoa powder
- 05 g Baking powder
- 05 g Salt
- 75 ml Water
Method:
- Put egg, sugar, and gel in the machine bowl, mix well.
- Add the rest of the ingredients and whisk till fluffy.
- Take the baking tray, place on brown paper put the sponge mix on it and spread with band knife equally.
- Temperature 250 degree for 10 minutes.
Salty caramel
Ingredients:
- 240 g Sugar
- 100 g Fresh cream
- 02 pinch Salt
- 160 g Butter
Method:
- Heat sugar in a heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined.
- Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.
- Keep whisking until it comes back together, even if it takes 3-4 minutes.
- Return to heat when it’s combined again.
- After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
- Very slowly stir in heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added.
- After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt.
- Allow to slightly cool down before using. Caramel thickens as it cools.
Chocolate praline mousse for dome
Ingredients:
- 100 g Milk
- 100 g Dark chocolate
- 100 g Milk chocolate
- 200 g Whipped cream
- 08 g Melted Gelatin
- 100 g Praline paste
Method:
- Boil the milk then add dark and milk chocolate mix well.
- Add praline paste. Then melted gelatin add in the mixture.
- Lastly, add whipped cream and fold. And place on top chocolate sponge.
- Set on dome shape silicon mold.
Chocolate Ganache
Ingredients:
- 700 g Single cream
- 200 g Milk
- 1100 g Dark chocolate
Method:
- Boil cream and milk in saucepan.
- Add a small piece of dark chocolate and mix well until chocolate pieces are fully melted.
- Keep in room temperature overnight.
Assemble
- Take the baked tart shell, fill salty caramel filling.
- Remove chocolate dome from silicon sheet and pour on melted chocolate ganache and cover.
- Keep on tart shell and garnish as per the picture.
