Death by Chocolate Bombe
Indulge in the ultimate chocolate lover's dream with the "Death by Chocolate Bombe," a decadent and show-stopping dessert that layers rich chocolate cake, velvety chocolate mousse, and a glossy chocolate glaze. Crafted with premium dark and milk chocolates, this dome-shaped masterpiece boasts a luscious, melt-in-your-mouth texture complemented by a dramatic presentation. The combination of airy mousse, moist cake, and silky glaze creates a multi-textured experience that is as impressive as it is irresistible. Perfect for special occasions or as a centerpiece for a dinner party, this dessert is finished with optional garnishes like fresh berries or chocolate shavings for an elegant touch. Whether you're hosting guests or treating yourself, this chocolate bombe is guaranteed to make every bite pure bliss.
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Ingredients
- 400 g Dark chocolate (70% cocoa or higher)
- 150 g Unsalted butter
- 200 g Granulated sugar
- 6 large Eggs
- 120 g All-purpose flour
- 500 ml Heavy cream
- 2 tbsp Cocoa powder
- 50 g Powdered sugar
- 3 sheets Gelatin sheets
- 200 g Milk chocolate
- 300 ml Chocolate glaze (store-bought or homemade)
- 0 Berries or chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line the base of an 8-inch round cake pan.
Step 2
Melt 200g of the dark chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir until smooth, then set aside to cool slightly.
Step 3
In a large bowl, whisk 3 eggs and granulated sugar until light and fluffy. Fold the melted chocolate mixture into the egg mixture. Sift in the flour and cocoa powder, then gently fold until just combined.
Step 4
Pour the batter into the prepared pan and bake for 15-20 minutes, or until a skewer inserted in the center comes out with moist crumbs. Cool completely, then level the top of the cake with a serrated knife if needed.
Step 5
To make the chocolate mousse, soak the gelatin sheets in cold water for 5 minutes. Heat 250ml of heavy cream in a small saucepan until just starting to simmer (do not boil). Remove from heat, squeeze excess water from the gelatin, and stir it into the hot cream until dissolved.
Step 6
Melt 150g of dark chocolate and milk chocolate together in a heatproof bowl over simmering water. Remove from heat, allow to cool slightly, and fold in the gelatin-infused cream.
Step 7
Whip the remaining 250ml of cream with powdered sugar until soft peaks form, then gently fold it into the cooled chocolate mixture. Chill for 15 minutes.
Step 8
Line a 2-quart (2-liter) dome-shaped bowl with plastic wrap. Cut the chocolate cake into pieces and press them into the bottom and sides, creating an even layer.
Step 9
Pour the chocolate mousse into the lined bowl, smoothing the top with a spatula. Cover with any remaining cake pieces to create a base. Wrap the bowl with plastic wrap and refrigerate for 4-6 hours, or until set.
Step 10
Unmold the chocolate bombe by inverting the bowl onto a serving plate. Remove the plastic wrap carefully.
Step 11
Warm the chocolate glaze slightly until pourable but not too hot. Pour the glaze over the bombe, allowing it to drip down the sides for a smooth, glossy finish.
Step 12
Chill the bombe for 30 minutes to set the glaze. Garnish with fresh berries or chocolate shavings if desired before serving. Slice into wedges and enjoy!
Nutrition Facts
| Serving size | (2341.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9370.8 |
| Total Fat 608.5g | 0% |
| Saturated Fat 350.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1994.1mg | 0% |
| Sodium 996.9mg | 0% |
| Total Carbohydrate 868.7g | 0% |
| Dietary Fiber 69.9g | 0% |
| Total Sugars 644.6g | |
| Protein 116.9g | 0% |
| Vitamin D 262IU | 0% |
| Calcium 1017.2mg | 0% |
| Iron 70.1mg | 0% |
| Potassium 4992.0mg | 0% |
Source of Calories