Chocolate Cake Bombe Recipes

BROWNIE BOMBE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
• For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
• Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
• Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
• Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
• In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
• Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
• Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

CHOCOLATE BOMB

Steps:

• Coating:
• 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chips
• 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
• Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnish
• Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Refrigerate the molds for 1 to 2 hours.
• Cover a sheet pan with waxed paper. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Carefully place bowl with chocolate into bowl of water. The water should come halfway up side of chocolate bowl. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. Do not get water into the bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl. Remove the filling from molds and place on the waxed paper lined sheet pan. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Refrigerate coated bombs for 1 to 2 hours before serving. Garnish, as desired.

BOOZY CHOCOLATE BOMBES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.
• To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
• While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
• Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
• Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.

RIPPLED CHOCOLATE BOMBE

Steps:

• Preheat the oven to 160C/Gas 3/fan oven 140C. Grease a 1.7 litre/3 pint stainless steel mixing bowl and line the base (approx 9cm/31⁄2in) with a circle of greaseproof paper.
• Break the chocolate into pieces in a heatproof bowl. Add 25g/1oz of the butter and stand the bowl over a pan of gently simmering water until the chocolate has melted (or melt it in the microwave). Stir until smooth.
• Put the remaining butter in a separate bowl with the sugar, eggs, flour, baking powder and 85g/3oz of the almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and the vanilla extract into the remaining plain cake mixture.
• Spread a little of the vanilla mixture in the base of the bowl. Top with a spoonful of the cocoa mixture, then a little of the chocolate sauce, taking care not to let the chocolate sauce get near the edge of the bowl or it will burn during baking. Continue to alternate the three mixtures in the bowl, placing large spoonfuls in at random and spreading them slightly to mix up the colours. Level the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to ripple the colours together. Don't overmix or the colours will lose their definition.
• Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is risen and the surface feels firm to the touch. To check that the cake is done, pierce the light part of the cake with a skewer - it should come out clean. Leave to cool in the bowl, then loosen the edges and invert the cake on to a flat serving plate.
• Make the chocolate cream. Heat the cream in a small heavybased saucepan until hot and beginning to bubble round the edges. Add the chocolate pieces and remove from the heat, stirring gently. Pour into a bowl and leave until the chocolate has melted. Chill for about 30 minutes, stirring occasionally until the mixture just holds its shape when beaten.
• Using a palette knife, swirl the chocolate cream over the top and sides of the cake. Slice the candied fruits and use to decorate the top of the cake. Keep in a cool place (not the fridge) until ready to serve. This is a luxurious dessert, so serve thin slivers with a dollop of crème fraîche to cut through the richness.

CHOCOLATE CAKE BOMBE

Steps:

• Thinly slice pound cake, diagonally cut each piece in half.
• Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
• Sprinkle cake with liqueur.
• Set aside remaining cake pieces.
• Whip the cream with sugar and vanilla until soft peaks form.
• Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
• Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
• Cover completely with remaining cake pieces.
• Freeze until firm about 4 hours.
• In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
• Cool slightly.
• Invert frozen cake onto serving plate.
• Remove plastic wrap and spread chocolate evenly over cake.
• Freeze about 10 minutes or until chocolate is firm.

CHRISTMAS BOMBE WITH SPICED CAKE AND CHOCOLATE-BRANDY GLAZE

Steps:

• Make the mousse:
• Spray a large bowl (at least 12-cup capacity; the stainless steel bowl of a stand mixer is perfect) with nonstick spray, then line with plastic wrap, leaving a generous overhang.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240°F, about 5 minutes.
• Meanwhile, using an electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Using electric mixer on high speed, beat cream cheese in another large bowl until creamy, about 3 minutes. Add heavy cream, milk, vanilla, and salt and beat until smooth.
• Whisk one-third of meringue into cream cheese mixture to lighten. Gently fold remaining meringue into cream cheese mixture. Fold in apricots, cherries, and pistachios.
• Pour mixture into prepared bowl, smooth top, then bring plastic up and over bombe, pressing against bottom of bowl to compact. Freeze until hard, at least 12 hours.
• Make the cake:
• Preheat oven to 350°F. Lightly coat cake pan with nonstick spray. Line bottom of pan with parchment paper; lightly coat parchment with nonstick spray.
• Heat butter and chocolate in a large heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and smooth.
• Using electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes.
• Whisk flour, baking powder, cinnamon, orange zest, cloves, nutmeg, and salt in a medium bowl. Whisk dry ingredients into chocolate mixture until well combined. Using a rubber spatula, fold about one-third of egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
• Pour batter into prepared pan; smooth surface. Bake cake until center is set and sides are beginning to brown, 45-50 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
• Make glaze and assemble:
• Trim cake board to fit inside bowl with mousse (slightly smaller than diameter of bowl). Remove cake from pan and trim to flatten top, then trim to size of cake board. Place cake on board, then place board on a wire rack set on a sheet tray.
• Rub bowl with a very hot, wet towel to defrost slightly; remove plastic wrap from top of bowl. Invert bowl upside down on top of cake. Using plastic, gently pull so mousse comes free; adjust to center mousse on cake, if needed. Peel off plastic.
• Place chocolate in a medium bowl. Heat cream in a small pot over medium until hot but not boiling. Pour over chocolate, let sit 5 minutes, then stir until smooth. Add salt and brandy (if using) and stir to combine.
• Spoon glaze over bombe, letting it drip over sides to coat thoroughly.
• Transfer bombe to a platter. Cut into wedges with a hot dry knife (run knife under hot water and wipe dry between slices).
• Do Ahead
• Mousse bombe can be made 1 week ahead. Keep frozen. Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.