Cocoa-Dusted Dark Chocolate Bombe

Name: Cocoa-Dusted Dark Chocolate Bombe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams unsweetened bakers chocolate (we recommend Valrhona cacao paste), chopped; 4 Tbsps butter, melted; 454 grams tempered chocolate; 57 grams dark chocolate (we recommend Valrhona Manjari 64%), chopped; 1 egg yolk; 7 eggs; 355 milliliters flour, plus extra for coating the bowl; 769 milliliters heavy cream; 3 Tbsps milk; 296 milliliters sugar; 158 milliliters unsweetened cocoa powder (we recommend Valrhona 100% Pure Cacao Powder)

Cocoa-Dusted Dark Chocolate Bombe might be just the main course you are searching for. This recipe serves 8. One serving contains 1225 calories, 17g of protein, and 82g of fat. Head to the store and pick up chocolate, eggs, cocoa powder, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

For the Chocolate Ganache Frosting

Ingredients you will need

Chocolate

Frosting

In a small saucepan, combine the heavy cream and sugar and bring to a simmer.

Ingredients you will need

Heavy Cream

Sugar

Equipment you will use

Sauce Pan

Place the chocolate in a heatproof bowl and pour the hot cream mixture over the top. Rest for 1 minute, then whisk together until smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

Bowl

Transfer the mixture to a shallow baking dish and cover the surface with plastic wrap. Cool at room temperature until the ganache thickens to a frosting consistency.

Ingredients you will need

Frosting

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

For the Chocolate Syrup

Ingredients you will need

Chocolate Syrup

In a medium saucepan, bring the sugar and 3/4 cup water to a simmer.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat and, using a hand blender, puree in the chocolate until smooth. Set aside to cool.

Ingredients you will need

Chocolate

Equipment you will use

Immersion Blender

For the Chocolate Genoise Cake

Ingredients you will need

Chocolate

Preheat the oven to 320°F. Grease the inside of a 3-quart stainless steel bowl with nonstick cooking spray and lightly coat with flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Bowl

Oven

Fill one-third of a medium saucepan with water and bring to a simmer. In the bowl of an electric mixer, whisk to combine the eggs, yolk, and sugar. Set the bowl over the pot of simmering water. Continue whisking until the temperature of the mixture reaches 140°F.

Ingredients you will need

Sugar

Water

Egg

Egg Yolk

Equipment you will use

Hand Mixer

Whisk

Sauce Pan

Bowl

Pot

Remove from the heat and place the bowl on the mixer fit with a whisk attachment. Whip at medium-high speed until it cools to room temperature and forms ribbons as it falls from the whisk, about 5 minutes.

Equipment you will use

Blender

Whisk

Bowl

Sift the cocoa powder and the 1 1/2 cups flour together into a medium bowl. With a rubber spatula, fold the dry ingredients into the egg mixture in 3 additions, until no streaks remain.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Egg

Equipment you will use

Spatula

Bowl

Fold in the milk and melted butter until just combined.

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Butter

Milk

Transfer the batter to the prepared 3-quart stainless steel bowl.

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Bowl

Place the bowl on a baking sheet and transfer to the oven.

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Baking Sheet

Bowl

Oven

Bake for 1 hour, and check the cake by inserting a cake tester into the center. Once the tester comes out clean, remove from the oven and immediately invert the cake onto a cooling rack.

Equipment you will use

Wire Rack

Oven

Once cooled, use a serrated knife to divide the cake into 3 even layers and set them on the rack.

Equipment you will use

Serrated Knife

Brush each layer with about 2 tablespoons chocolate syrup per side to moisten.

Ingredients you will need

Chocolate Syrup

Frost the top of the 2 bottom layers with enough ganache to equal the thickness of the cake layers. Stack the layers back together and frost the outside of the cake with the remaining ganache.

For the Chocolate Ribbons

Ingredients you will need

Chocolate

Pour about 1/2 cup of chocolate onto a flat marble, glass, or stainless steel surface.

Ingredients you will need

Chocolate

Spread it into a 1-millimeter-thick rectangle, about 2 feet long by 6 inches wide. Allow the chocolate to set for 5 minutes, or until it is no longer liquid or shiny yet is still slightly soft. With a straight-edged stainless steel spatula held at a 45-degree angle, scrape the chocolate widthwise to form wavy ribbons.

Ingredients you will need

Chocolate

Spread