Half-sphere flourless chocolate cakes are topped with a square of chocolate and white modeling chocolate tassels to look like graduation caps.
Place chopped chocolate and butter in a microwave-safe bowl.
Alternatively, you can melt the chocolate and butter in a double boiler set over low heat.
Equally, divide batter among 18 half-sphere silicone mold cavities.
Bake for 10-14 minutes until the cakes still look moist but are set.
Set it in the refrigerator for about 3 minutes, just until it loses its shine but isn’t completely set. It needs to be soft enough to cut through.
Refrigerate the chocolate until set for about 10 minutes. Reserve a small amount of melted chocolate to attach the tassels to the caps, and repeat with the remaining chocolate.
Once the chocolate is set, remove it from the refrigerator and peel it from the parchment paper away from the chocolate squares.
Remove the scrap pieces, which can be used for another project or enjoyed as a snack.
Knead white modeling chocolate until soft.
Pinch off about a tablespoonful and roll it into a log and insert it into a clay extruder fitted with a multi-hole disc.
Extrude a few inches of the clay then cut with a sharp knife.
If you don’t have a clay extruder, you can roll thin logs of modeling chocolate to make your tassels.
Use some melted chocolate to attach the tassels to each chocolate square – place one end in the center of each square.
Pinch off a small piece of the modeling chocolate and roll into a ball.
Flatten it and use a dab of melted chocolate to adhere it in the center of the chocolate square covering the end of the tassel pieces.
Use a small dab of chocolate frosting or Nutella to adhere the chocolate squares to your cakes just before serving.
Cut the ends of the tassels off if they are too long.
Flourless Chocolate Cake Graduation Caps https://hungryhappenings.com/luscious-and-creamy-flourless-chocolate/