Try this Double Chocolate Bombe recipe, or contribute your own.
Suggest a better descriptionLine 2-quart bowl with plastic wrap; lightly oil.
For Mousse:
Place egg yolks and 1/2 cup whipping cream in small bowl; beat slightly with fork. Sprinkle gelatin over egg yolk mixture. Let stand, without stirring, 5 minutes to soften.
Melt chocolate chips in top of a double boiler over hot, not boiling water. Stir about 1/2 cup melted chocolate into egg yolk mixture. Stir egg yok mixture back into remaining chocolate in top of double boiler. Continue to heat until gelatin is completely dissolved.
Beat egg whites and salt in clean large bowl with electric mixer at high speed until foamy. Gradually beat in sugar until stiff peaks from. After beaters are lifted from egg white mixture, stiff peaks should remain on top, and when bowl is tilted, mixture will not slide around. Fold chocolate mixture into egg white mixture with rubber spatula.
Beat 1 cup whipping cream until soft peaks form; fold into chocolate mixture. Pour into prepared bowl. Cover and refrigerate 4 hours.
For Chocolate Cake:
Preheat oven to 375F. Grease bottom and sides of 9-inch round baking pan. Add 2 to 3 teaspoons flour to pan. Gently tap side of pan to evenly coat bottom and sides of flour.
Combine sugar and shortening in large bowl. Beat with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Add eggs, water, and vanilla; beat well.
Combine flour, cocoa, baking soda, baking powder, and salt in small bowl. Add to shortening mixture; beat with electric mixer at medium speed until smooth. Pour batter into prepared pan.
Bake 20 to 25 minutes or until cake tester or toothpick inserted into center comes out clean. Cool 10 minutes in pan. Loosen edge and remove to wire rack. Cool completely.
For Bombe:
Place cake on serving plate. Unmold mousse onto cake. Remove plastic wrap. Trim edge of cake around mousse, if necessary.
Place white chocolate baking bar in small resealable freezer bag. Microwave on Medium 2 minutes. Turn bag over; microwave on medium another 2-3 minutes or until chocolate is melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; drizzle chocolate over mousse. Refrigerate until white chocolate is set, about 30 minutes. Garnish if desired.
For Garnish:
Melt white and dark chocolates separately over hot water. Pour onto waxed paper, swirling together lightly. Spread and chill until firm. Cut or break into pieces and lift from waxed paper with a spatula. Place around bombe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 612 | ||
Calories from Fat: 423 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47g | 63 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 84mg | 26 % | |
Sodium 9596.1mg | 331 % | |
Potassium 382.9mg | 10 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 41.8g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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