Yield: 10 SERVINGS
Prep time: 3 HR
Cook time: 50 MIN
Total time: 3 HR 50 MIN
In this recipe, Individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. These show-stopping desserts are the perfect ending for a dinner party because you can make them ahead.
INGREDIENTS:
FOR THE CAKE:
Cooking spray
4 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder
1½ cups boiling water
7 oz. (1½ cups) unbleached all-purpose flour
1 tsp. baking soda
¼ tsp. kosher salt
1½ cups packed dark brown sugar
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature
½ cup buttermilk, at room temperature
1 tsp. pure vanilla extract
FOR THE COCONUT PECAN FILLING:
3¼ oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
3 oz. (⅔ cup) pecans, toasted and cooled
⅔ cup granulated sugar
2½ oz. (5 tbs.) unsalted butter, cut into chunks
6 large egg yolks
5-oz. evaporate milk
½ tsp. pure vanilla extract
FOR THE CHOCOLATE MOUSSE:
4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
3½ oz. (7 tbs.) unsalted butter
2 large eggs, separated
1 tbs. granulated sugar
¾ cup heavy cream
¼ tsp. pure vanilla extract
A pinch of 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
DIRECTIONS:
TO MAKE THE CAKE:
Position a rack in the center of the oven and heat the oven to 325°F(160°C). 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 for 3-5 minutes until light and fluffy, 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 for 20 minutes or until the cake springs back when poked in the center with a finger. Cool completely in the pan on a wire rack.
TO 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 (about 6-7 minutes). Transfer to a stand mixer fitted with the whisk attachment and whip on high speed for about 6-10 minutes until cooled, fluffy, and slightly lightened in color, .
Add the coconut-pecan mixture and beat on medium speed until combined for 1 minute. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)
TO 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 for 1-2 minutes. Slowly add the sugar and continue to whip to stiff peaks for 3-4 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.
ASSEMBLY:
Set two silicone bombe molds that hold at least 5 bombes each (3¼-inch diameter and ½-cup capacity) on a 13×18-inch rimmed baking sheet.
Turn the cake out onto a cutting board. Use a 3⅛-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.
Scoop about ¼ 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 2½ 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.
