Coffee Praline Checkerboard Bombe Recipes

PRALINE CRACK

Steps:

• Preheat oven to 350°F
• Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.
• Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.
• Sprinkle pecans on top and bake in oven for 10-12 minutes until bubbly all over. If you prefer it a little crunchier, bake for 2 more minutes.
• Remove from oven and allow to cool. Cut into squares.

CHECKERBOARD BROWNIE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• For the cheesecake layers: Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment. Place each cake pan into a larger cake pan to prepare for a water bath. Boil a kettle of water and have it at the ready.
• Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed for 2 to 3 minutes, stopping halfway through to scrape down the bowl and paddle. Add the granulated sugar and salt and blend on low, scraping the bowl when necessary, until the mixture is smooth and no lumps of cream cheese remain. Whisk together the eggs, yolks, sour cream and vanilla in a separate bowl. With the mixer on low speed, add the egg mixture to the cream cheese in 3 additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape and blend just until smooth.
• Divide the custard between the cake pans. Move the pans to your oven and carefully pour hot water into the larger cake pans, about 1 inch deep, to create a water bath. Bake the cheesecakes until the centers barely wobble and the internal temperature reads 160 degrees F, 1 hour 5 minutes to 1 hour 15 minutes. Turn off the oven and allow the cheesecakes to cool in the oven, 1 hour.
• Remove the cheesecakes from the oven and cool for another hour at room temperature, then cover loosely and refrigerate until firm, 6 to 8 hours or up to overnight. Remove from the cake pans, transfer to cake boards and place in the freezer to firm up for 3 hours.
• For the brownie layers: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment.
• Sift together the flour, baking powder and salt and set aside.
• Combine the butter, unsweetened chocolate, vegetable oil, instant coffee and 1 cup of the mini chocolate chips in a double boiler over medium heat. Cook, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and allow to cool.
• Combine the brown sugar, eggs and vanilla in the bowl of a stand mixer fitted with the whip attachment, and whip at medium-high speed until lightened and thick, 3 to 4 minutes. Add the cooled chocolate and butter mixture and blend on low to combine. Add the flour and blend on low until it is nearly combined. Add the remaining chocolate chips and stir in using a spatula.
• Divide the batter evenly between the cake pans. Bake until the brownies have puffed and a toothpick inserted into the centers comes out with sticky crumbs attached, 48 to 50 minutes. Allow to cool, then transfer to cake boards. Wrap in plastic and chill until cold and firm.
• For the chocolate frosting: Melt the milk chocolate in a double boiler and allow to cool slightly.
• Beat the cream cheese in a stand mixer fitted with the paddle attachment until soft and smooth, 2 to 3 minutes. Beat in the chocolate and scrape the bowl and paddle. Beat in the butter, salt and vanilla. Mix on high until light and smooth.
• Use immediately. If the frosting stiffens it can be warmed by heating the mixer bowl with a kitchen torch, or by carefully holding the bowl over the stove for 10 seconds and then beating again until smooth.
• For the ganache: Put the semisweet chips in a heatproof bowl and the white chocolate chips in another heatproof bowl. Heat the heavy cream in a saucepot over medium-low heat until just at a simmer. Pour 1 cup of the hot heavy cream over the semisweet chocolate chips, and pour the remaining 1/2 cup of hot heavy cream over the white chocolate chips. Let both mixtures sit until the chocolate has softened and begun to melt, 1 minute. Using rubber spatulas, stir each mixture until the chips have melted and the ganache becomes smooth. Let cool slightly before using.
• To assemble: Cut the frozen cheesecake layers and the chilled brownie layers into three rings each using a paring knife and using 3-inch and 6-inch pastry rings or cake boards as guides (the smallest "rings" will truly be circles). Transfer the rings to cake boards and freeze the rings while you work.
• Build the first layer on a cake stand by fitting together a large outer ring of brownie with a medium ring of cheesecake and a small circle of brownie. Top with a thin layer of chocolate frosting, then repeat these rings using a large cheesecake ring, medium brownie ring and small cheesecake circle. Top with a thin layer of frosting and repeat this pattern for the top two layers. Frost entire cake with a thin layer of chocolate frosting.
• Pour a small amount of dark chocolate ganache in the center of the cake and let spread slightly. Pour a small amount of white chocolate ganache on top of the dark chocolate ganache, directly in the center of the cake. Let spread slightly, then pour another small amount of dark chocolate ganache in the center of the cake, creating rings. Repeat several more times, until the ganache has almost run to the top edge of the cake. Give the cake a gentle tap to let the ganache drip over the edge of the cake.
• Chill until the ganache has set, about 20 minutes.
• Cut and reveal!

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

SPUMONI BOMBE

Steps:

• Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
• In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
• In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
• When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.

COFFEE PRALINE CHECKERBOARD BOMBE

Steps:

• Coat two 9-by-5-inch straight-sided loaf pans with cooking spray. Line with parchment paper by cutting two strips for each, one the width and the other the length of the pan, and overlapping them inside the pans (make them long enough to generously hang over edges of pans).
• Beat coffee ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Spread ice cream into one of the prepared pans to about 2 inches thick; smooth top with a small offset spatula. Transfer pan to freezer; let ice cream solidify, about 2 hours. Repeat process with praline ice cream, filling remaining pan. Freeze ice cream until it hardens, about 2 hours.
• When ice cream has hardened, remove pans from freezer. To unmold, dip pans into very hot water for a few seconds; invert onto a cutting board. Remove parchment. Working quickly, cut each block lengthwise into two long equal-size square logs. Using a long spatula, transfer the pieces to a piece of plastic wrap. Stack them on top of each other, alternating colors, to form the checkerboard. Wrap quickly in plastic; return to freezer to chill. When checkerboard is hardened, about 2 hours, remove from freezer; unwrap onto a clean cutting board sprinkled with sliced almonds, if using, to keep ice cream from slipping. Slice crosswise into 12 pieces, and transfer to a serving tray or plates.

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, GINGER & PRALINE BOMBE

Steps:

• Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the contents of the jar of conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate.
• Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set.
• Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken.
• When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces.
• When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Spread the chocolate over the top and sides of the bombe as evenly as possible. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store the bombe, wrap in freezer film until ready to serve.
• To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.