Halloween Eyeball Surprise
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Recipe courtesy of Ginevra Iverson for Food Network Kitchen

White Chocolate Eyeball Cakes

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes freezing and chilling times)
  • Active: 40 min
  • Yield: 6 servings
Halloween just got a new spooky treat that is decidedly as unsettling as it is delicious. White chocolate domes are filled with vanilla pudding, then sealed in with a delicate layer of sponge cake. Breaking into each dome reveals a pocket of oozing jam that raises the gross-out factor while also upping the yum factor!

Ingredients

Cake:

White Chocolate Domes:

Filling:

Directions

Special equipment:
a 2 1/2-inch round biscuit cutter; 1 small piping bag; a 6-cavity silicone half-sphere mold with 3-ounce cavities
  1. For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
  2. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla and egg until smooth and combined. 
  3. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Let cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 rounds from the cake (save the scraps for another use); set aside. 
  4. For the white chocolate domes: Meanwhile, add 1 black candy melting wafer to each of the bottom cavities of a silicone half-sphere mold with six 3-ounce cavities. Microwave until the wafers are melted, about 1 minute. Transfer the mold to a baking sheet to keep it stable and tap it on a hard surface to make sure there are no air pockets. Freeze until hardened, about 5 minutes. These will be the pupils of the eyeballs. 
  5. Combine the blue candy melting wafers with 1 teaspoon of the coconut oil in a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the mixture to a small piping bag. Pipe the blue mixture around each pupil to create an iris, then freeze until hardened, about 5 minutes.  
  6. Combine 4 ounces of the white chocolate with 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.  
  7. Pour the white chocolate mixture over the pupils and irises and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. 
  8. For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream and milk in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, about 4 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, about 4 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 5 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes. 
  9. Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Dollop a heaping teaspoon of the raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding just so the cake adheres to the pudding. Freeze until the pudding is set, about 30 minutes. 
  10. Gently peel the mold away from each of the domes and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.