MOZARTBOMBE (CHOCOLATE CHERRY BOMBE)
Provided by Molly O'Neill
Categories dessert, side dish
Time 4h30m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat oven to 375 degrees. Butter a 6-cup bombe mold or metal bowl and coat it with the bread crumbs. Set aside.
- Place the eggs, sugar, vanilla, salt and lemon zest in a double boiler or in a metal bowl over hot water and whisk constantly until light and creamy. Remove from heat and continue whisking until cool.
- Fold in the flour and gently stir in the butter. Scrape the batter into the prepared mold and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool.
- To make the filling, coarsely chop the cherries. In a small bowl, stir together the cornstarch and 2 tablespoons of the cherry syrup. Place the remaining syrup in a saucepan and bring to a boil. Reduce by half, about 10 minutes.
- Stir in the cornstarch mixture and boil 1 minute more. Stir in the rum and cherries. Let cool completely. Whip the cream to stiff peaks, setting aside 1/2 cup.
- To assemble, unmold the cake and use a serrated knife to cut it into 5 horizontal layers. Place the small cake layer with the rounded side back into the mold. Spoon some of the cherries and syrup over the cake and spread with some of the whipped cream.
- Continue putting the cake back together, filling with the cherry mixture and whipped cream between each layer. Refrigerate for at least 3 hours.
- To make the glaze, bring the cream to a boil, remove from heat, add the chocolate and stir until melted. Cut out a round piece of heavy cardboard to fit the diameter of the cake. Dip the mold into hot water and invert the bombe onto the cardboard. Use the reserved whipped cream to spread a very thin layer over the outside of the bombe. Place in the freezer just until the cream is quite firm.
- Place the bombe on a rack and ladle the chocolate glaze over it so that it's well covered. Place the bombe, with the cardboard, on a serving plate and use the sliced almonds to make a 2-inch border along the bottom of the bombe, hiding the cardboard. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 47 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 124 milligrams, Sugar 34 grams, TransFat 0 grams
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Apple Teema
[email protected]This recipe is a joke. I'm surprised it's even online.
Ashik Mridha
[email protected]I'm not sure what went wrong, but my bombe turned out like a brick. It was inedible.
Dani kharal
[email protected]This recipe is a culinary abomination. I cannot believe someone would actually publish it.
abdullah wafa
[email protected]This was the worst dessert I've ever had. I would not serve this to my enemies.
Phumla Khambule
[email protected]This recipe is a waste of time and money. I would not recommend it to anyone.
Tooba Irshad
[email protected]I followed the recipe exactly and my bombe turned out nothing like the picture. It was a complete disaster.
Sadiya Shabrina
[email protected]This bombe was a huge disappointment. It was dry and flavorless.
Nisha Ranamagar
[email protected]I'm not a fan of the combination of chocolate and cherry. This dessert was not for me.
Malikaslam Karloo
[email protected]This recipe is a bit too complicated for me. I'll stick to simpler desserts in the future.
Hafe boy Wusegho Daniel
[email protected]I had some trouble getting the bombe to set properly, but it still tasted delicious.
MD Robin Ahhmad
[email protected]This was a bit too sweet for my taste, but my kids loved it.
waqar Awan
[email protected]My family loved this dessert! It was the perfect ending to our holiday meal.
Gaella Kitenge
[email protected]I'm not a huge fan of chocolate, but I loved this bombe. The cherry flavor really balances out the chocolate.
Caehlany Sanchez
[email protected]This is the best chocolate cherry bombe recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Sevor Yourhighness (Jnr.Rockstar Yourhighness)
[email protected]This was my first time making a bombe and it turned out great! I was so happy with the results.
azaimali
[email protected]I made this for a special occasion and it was a huge success. Everyone loved it!
Shabab Alam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The bombe is stunning and tastes even better than it looks.
Nij Pun
[email protected]I've made this chocolate cherry bombe several times now and it's always a hit. It's so rich and decadent, and the combination of chocolate and cherry is perfect.
Kavinda Sadaruwan
[email protected]This Mozartbombe recipe was an absolute delight! I followed the steps carefully and the result was a beautiful and delicious dessert.