GERMAN CHOCOLATE BOMBES

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German Chocolate Bombes image

How to make German Chocolate Bombes

Provided by @MakeItYours

Number Of Ingredients 35

For the cake
Cooking spray
4 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder
1-1/2 cups boiling water
7 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1-1/2 cups packed dark brown sugar
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp. pure vanilla extract
Tip:
This recipe contains raw eggs; if that's a concern, buy pasteurized.
For the coconut-pecan filling
3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
3 oz. (2/3 cup) pecans, toasted and cooled
2/3 cup granulated sugar
2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
6 large egg yolks
1 5-oz. can evaporated milk
1/2 tsp. pure vanilla extract
For the chocolate mousse
4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
3-1/2 oz. (7 Tbs.) unsalted butter
2 large eggs, separated
1 Tbs. granulated sugar
3/4 cup heavy cream
1/4 tsp. pure vanilla extract
Pinch kosher salt
For the glaze
4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
2 Tbs. light corn syrup
1 cup heavy cream

Steps:

  • Make the cake
  • Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-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.)
  • Make the coconut-pecan filling
  • 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.)
  • Make the chocolate mousse
  • 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
  • Assemble the bombes
  • Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-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.
  • Glaze the bombes
  • 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

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