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Double Chocolate Bombe




Source of Recipe


Southern Living


List of Ingredients




1/2 cup pecan pieces, toasted
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
3 large eggs, separated
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
Chocolate Mousse:
1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

White Chocolate Mousse:
1/2 cup whipping cream, divided
3 (1-ounce) white chocolate baking squares
2 tablespoons light corn syrup
2 tablespoons butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

Chocolate Ganache:
1 (8-ounce) package semisweet chocolate squares
1/4 cup whipping cream

Garnish: chocolate curls

Recipe



Process pecans in a food processor until ground; set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.

Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.

Chocolate Mousse:
Preparation
Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.
Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes.

White Chocolate Mousse:
Preparation
Cook 2 tablespoons cream, white chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until smooth. Cool.
Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into white chocolate mixture.


Chocolate Ganache:
Preparation
Cook chocolate and cream in a heavy saucepan over low heat, stirring until melted.