German Chocolate Bombes
Individual dome-shaped desserts of chocolate cake filled with coconut-pecan filling and chocolate mousse, enrobed in a shiny chocolate glaze.
Ingredients
| — | Cooking spray | |
| 4 oz | 115 g | Unsweetened chocolate, chopped (about 1 cup) |
| 1 oz (1/4 cup) | Natural cocoa powder | |
| 1-1/2 cups | 240–120 ml | Boiling water |
| 7 oz (1-1/2 cups) | Unbleached all-purpose flour | |
| 1 tsp | 5 ml | Baking soda |
| 1/4 tsp | 1.3 ml | Kosher salt |
| 1-1/2 cups | 240–120 ml | Packed dark brown sugar |
| 8 oz (1 cup) | Unsalted butter, softened | |
| 4 | Large eggs, at room temperature | |
| 1/2 cup | 120 ml | Buttermilk, at room temperature |
| 1 tsp | 5 ml | Pure vanilla extract |
| 3-1/4 oz (about 1 cup) | Sweetened shredded dried coconut, toasted and cooled (for filling) | |
| 3 oz (2/3 cup) | Pecans, toasted and cooled | |
| 2/3 cup | 160 ml | Granulated sugar (for filling) |
| 2-1/2 oz (5 Tbs.) | Unsalted butter, cut into chunks (for filling) | |
| 6 | Large egg yolks (for filling) | |
| 1 5-oz can | Evaporated milk | |
| 1/2 tsp | 2.5 ml | Pure vanilla extract (for filling) |
| 4 oz | 115 g | Bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) (for mousse) |
| 3-1/2 oz (7 Tbs.) | Unsalted butter (for mousse) | |
| 2 | Large eggs, separated (for mousse) | |
| 1 Tbs | 15 ml | Granulated sugar (for mousse) |
| 3/4 cup | 180 ml | Heavy cream (for mousse) |
| 1/4 tsp | 1.3 ml | Pure vanilla extract (for mousse) |
| 1 pinch | Kosher salt (for mousse) | |
| 4 oz | 115 g | Bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) (for glaze) |
| 2 Tbs | 30 ml | Light corn syrup (for glaze) |
| 1 cup | 240 ml | Heavy cream (for glaze) |
Instructions
Make the cake
- Position a rack in the center of the oven and heat the oven to 325°F. 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 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 5. Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. 6. 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 7. 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. 8. 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. 9. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. 10. 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 11. Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet. 12. 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. 13. 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. 14. 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 15. 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. 16. 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.) 17. Let the bombes sit at room temperature for about 30 minutes before serving.