Chocolate Cake Bombe Recipes

CHOCOLATE BOMBE

Steps:

• Line a 1-qt. round bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1-2 hours or until firm. , In a small saucepan, combine 1/4 cup cream, sugar, egg yolks and salt. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla and rum extract if desired. Refrigerate until cooled., Meanwhile, in a microwave-safe bowl, melt chocolate in water at 50% power for 30 seconds; stir until smooth. Gradually whisk into custard mixture. Beat remaining cream until stiff peaks form. Fold into chocolate mixture along with dates and nuts. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

CHOCOLATE CHIP COOKIE BOMBE

Steps:

• Position a rack in the bottom half of the oven and preheat to 350 degrees F. Cut two 16-by-6-inch pieces of parchment. Butter and flour the inside of a 4-quart heat-safe bowl, press a piece of parchment paper against the bottom and up the side of the bowl. Press the remaining parchment on top of the first, turning it slightly so that the 2 pieces form an "X"; set aside. Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
• Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Add the chocolate chips and mix until combined.
• Put the dough into the larger prepared bowl. With generously floured hands, press the dough evenly up the side and across the bottom of the bowl (re-flour your hands as needed). Place the smaller bowl inside the larger bowl so that the buttered and floured bottom-side sits directly on top of the cookie dough. Bake until the cookie is a deep golden brown, 50 to 55 minutes. Let the cookie cool completely before removing the inner bowl, about 2 hours.
• To fill: Brush ice cream topping evenly over the inside of the cookie. Stack the peanut butter-filled chocolate cups in a tower in the middle of the cookie bowl. Let harden completely in the freezer, about 15 minutes.
• Spread half the ice cream in the bowl, working around the chocolate cup tower. Layer with 1 1/2 cups chopped candy bars then spread the remaining ice cream on top. Sprinkle with the remaining candy bars and cover with plastic wrap. Freeze until solid, 6 hours or up to overnight.
• Remove from the freezer 15 minutes before serving. Flip the cookie bombe upside down on a serving platter and lift off the bowl and parchment strips. Decorate with whipped cream and sprinkles around the base and top of the bombe. Slice with a very hot, sharp knife as you would a cheesecake.

GERMAN CHOCOLATE BOMBES

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13×18-inch rimmed baking sheet with cooking spray.
• Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt.
• Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla-the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.
• Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)
• Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.
• Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)
• Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.
• Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.
• In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.
• In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream-there shouldn't be any visible streaks.
• Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet.
• Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.
• Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.
• Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.
• Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.
• Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.)
• Let the bombes sit at room temperature for about 30 minutes before serving.

CHOCOLATE CHERRY BOMBE

Steps:

• Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
• In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
• Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
• Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
• Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.

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.

CHOCOLATE-STRAWBERRY BOMBE

Steps:

• Grease and flour three (8- or 9-in.) round baking pans; set aside. Prepare cake mix batter according to package directions. Divide evenly and pour into prepared pans. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., Reserve 6-7 strawberries for garnish. Puree enough remaining strawberries to measure 1 cup; set aside. In a small microwave-safe bowl, sprinkle gelatin over juice concentrate; let stand 5 minutes. Microwave on high power 1 minute. Stir until gelatin is completely dissolved; set aside. In a small bowl, beat 1 cup heavy whipping cream until stiff; set aside., To prepare filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in strawberry puree. Gradually add gelatin mixture; blend until smooth. Gradually whisk in whipped cream; set aside., Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic to over-hang edges by at least 6 inches. (Diameter at top of bowl must be 8-1/2 or 9-1/2 inches, depending on size of baking pan.), Gently press one cake layer into bottom of prepared bowl. , Spoon about one-half of filling over cake layer in bowl; top with second cake layer. Gently press down on cake layer. Spread remaining filling over cake. Top with remaining cake layer. Gently press down. Cover cake with loose ends of plastic wrap and refrigerate at least 1 hour., In a small bowl, beat confectioners' sugar and remaining 2 cups heavy whipping cream until stiff. Uncover top of bombe in bowl. Invert onto serving platter; remove and discard plastic wrap. Frost bombe with sweetened whipped cream., In a microwave, melt chocolate chips and oil; stir until smooth. Transfer to a heavy-duty small resealable plastic bat. Cut a tiny hole in bottom corner of bag. Gently squeeze bag and drizzle chocolate over bombe. Garnish as desired with reserved strawberries.

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.

DEATH BY CHOCOLATE BOMBE

Steps:

• Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
• WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
• Bring cream to a boil; remove from heat.
• Add white chocolate and butter; stir until melted.
• Blend in egg yolks.
• Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
• Fold into chocolate mixture; pour into prepared bowl.
• Freeze 30 minutes.
• DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
• Freeze until set, at least 8 hours.
• Unmould onto serving plate, remove plastic wrap.

ICE CREAM BOMBE RECIPE BY TASTY

Steps:

• Line a 9-inch diameter glass bowl with enough plastic wrap to hang over the edges by 6 inches (15 ¼ cm) all the way around. You may have to use more than one piece of plastic.
• Add the softened ice cream to a medium bowl. Mix with an electric hand mixer until smooth.
• Transfer the softened ice cream to the prepared glass bowl and smooth the top with a rubber spatula so the ice cream is about 1½ inches (4 cm) from the rim of the bowl. Reserve any leftover ice cream in the freezer. Gently press another piece of plastic wrap over the ice cream to prevent freezer burn and freeze for at least 8 hours, up to overnight.
• Make the vanilla cake: Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) round cake pan with parchment paper and grease with nonstick spray.
• In a liquid measuring cup or medium bowl, mix together the buttermilk, vegetable oil, and vanilla.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a large bowl, combine the granulated sugar, brown sugar, and butter. Beat with an electric hand mixer on high speed until light and fluffy, about 4 minutes.
• Add the eggs, 1 at a time, and the egg yolks, beating between each addition. Continue beating until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low speed, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with another third of the flour, the remaining buttermilk mixture, and the remaining flour and mix until well-blended and no lumps remain. Pour the cake batter into the prepared pan.
• Bake for 45-50 minutes, rotating the pan halfway, until the cake is golden brown, pulling away from the sides of the pan, and the top springs back slightly when pressed. A cake tester or toothpick inserted in the center should come out clean.
• Remove the cake from the oven and let cool for 5-10 minutes. The cake should still be very warm, but cool enough to handle. Remove the cake from the pan and place pan-side down on a wire rack or cutting board. Slice the domed top off the cake and discard or save for another use.
• Remove the ice cream bowl from freezer and peel back the top layer of plastic wrap. Gently flip the cake upside down, placing the still-warm, cut side of the cake down on top of the ice cream. It should fit snugly inside the rim of the bowl. Gently press the cake down to ensure it makes full contact with the ice cream. Cover again with plastic wrap and return to the freezer for at least 6 hours, up to overnight.
• Remove the ice cream bowl from freezer. Fill a slightly larger bowl about ⅓ of the way with hot water. Carefully lower the ice cream bowl into the hot water, ensuring that the water line is well below the rim of the bowl so it doesn't spill over.
• Set a wire rack inside a baking sheet. Peel back the plastic wrap and carefully invert the ice cream bowl onto the center of the wire rack. Remove the bowl and plastic wrap.
• Using the hot water in the larger bowl, warm an offset spatula for a few seconds. Use the spatula to smooth out any creases in the ice cream left by the plastic wrap. The surface of the ice cream should be as smooth as possible. If there are any gaps between the ice cream and cake, fill in with the leftover ice cream. If the ice cream has started to melt at all, return to the freezer until completely frozen again, 1-2 hours.
• Make the chocolate glaze: Add the chocolate, butter, and corn syrup to a medium microwave-safe bowl. Microwave in 30-second intervals, whisking between, until completely melted. Whisk vigorously until glaze is smooth and glossy. Let cool to about 100°F (38°C), or just warm to the touch, before using.
• Pour the chocolate glaze directly over the top of the ice cream dome in one continuous pour, using a spatula to ensure the chocolate leaves the bowl quickly. Ensure the bombe is covered completely by swirling the chocolate in a 2-inch circle over the top center of the dome.
• Let the bombe sit at room temperature 5-10 minutes for the ice cream to soften slightly and the glaze to set, or place in the refrigerator for up to 30 minutes. If serving more than 30 minutes later, return to the freezer, then let the bombe thaw at room temperature for 15-20 minutes before slicing and serving.
• Enjoy!

CHOCOLATE BOMBS

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.