Chocolate Cake Bombe Recipe π«π
Overview:
This Chocolate Cake Bombe recipe is a delightful dessert that’s almost like indulging in a giant chocolate truffle. With layers of rich chocolate, creamy whipped cream, crunchy pecans, and sweet cherries, it’s a symphony of flavors and textures that will leave your taste buds dancing with joy. Plus, you can easily customize the flavor by swapping out the almond liqueur for your favorite alternative. Perfect for any occasion, whether it’s a cozy weeknight treat or a special celebration. And the best part? It’s freezer-friendly, so you can make it ahead of time and have a decadent dessert ready whenever you need it.
Ingredients:
- 1 cup heavy cream
- 1 3/4 cups sugar
- 1/4 teaspoon vanilla extract
- 3 ounces pecans, chopped
- 3/4 cup maraschino cherries, chopped
- 2 tablespoons butter
- 1/4 cup almond liqueur (or your preferred flavoring)
- 3 ounces semisweet chocolate, melted
- 2 tablespoons margarine
- 3 squares semisweet chocolate (for the chocolate glaze)
- Pound cake, thinly sliced
Nutritional Information:
- Calories: 720
- Fat: 56.6g
- Saturated Fat: 30.4g
- Cholesterol: 149.2mg
- Sodium: 297.7mg
- Carbohydrates: 56.4g
- Fiber: 5.6g
- Sugar: 6.8g
- Protein: 8.9g
Instructions:
| Step | Description |
|---|---|
| 1 | Thinly slice the pound cake, then diagonally cut each piece in half. |
| 2 | Line a 1 Β½ quart bowl with plastic wrap or strips of waxed paper, then line it with the cake pieces, trimming as necessary to cover the bowl completely. |
| 3 | Sprinkle the cake with almond liqueur, reserving some cake pieces for later. |
| 4 | Whip the heavy cream with sugar and vanilla extract until soft peaks form. |
| 5 | Fold the melted chocolate into half of the whipped cream, creating a rich chocolate mixture. Spoon this mixture into the cake-lined bowl. |
| 6 | Fold the chopped pecans and cherries into the remaining whipped cream, creating a luscious fruity layer. Spoon this mixture over the chocolate layer in the bowl. |
| 7 | Cover the layered mixture completely with the reserved cake pieces. |
| 8 | Freeze the cake bombe until firm, approximately 4 hours. |
| 9 | In a saucepan, melt the 3 squares of chocolate with the butter over very low heat, stirring constantly until smooth. |
| 10 | Allow the chocolate glaze to cool slightly. |
| 11 | Invert the frozen cake bombe onto a serving plate, then remove the plastic wrap. |
| 12 | Spread the chocolate glaze evenly over the cake bombe. |
| 13 | Freeze the cake bombe for an additional 10 minutes, or until the chocolate glaze is firm. |
Serving Suggestions:
- Allow the Chocolate Cake Bombe to sit at room temperature for a few minutes before slicing.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh berries or chocolate shavings for a decorative touch.
Storage:
- Store any leftovers in an airtight container in the freezer for up to 2 weeks.
- To serve leftover slices, simply thaw in the refrigerator for a few hours before enjoying.
Tips:
- For a non-alcoholic version, you can omit the almond liqueur or substitute it with a flavored syrup or extract of your choice.
- Feel free to customize the filling with your favorite nuts, fruits, or even a swirl of caramel or fudge sauce.
- Make sure to line the bowl thoroughly with plastic wrap or waxed paper to ensure easy removal of the cake bombe.
- Experiment with different types of chocolate for the glaze, such as dark or white chocolate, for a unique flavor profile.
Indulge in the decadent delight of this Chocolate Cake Bombe and treat yourself to a taste of pure bliss! π°β¨
