Hello my dear readers,

Happy Friday – my favorite day of the week.

For this special day we need a special recipe.

The recipe that will satisfy all your sweet cravings.

And your chocoholics personality!

Yes, ladies and gentlemen, I did it again.

The surprise hit is called – Chocolate Bombes

So, let’s start our baking journey.

Time for shopping.

Shopping List

• chocolate, cocoa,rum
• flour,baking soda,salt
• white and brown sugar,butter,eggs,Greek yogurt
• coconut, almonds,evaporated milk
• heavy cream

If you have all ingredients from the above, we can start our baking show.

ACTION TIME

Chocolate Bombes

Ingredients

-CAKE

5 oz semisweet chocolate, (chopped)

1/4 cup cocoa

1 1/2 cups boiling water

4 large eggs

1 cup butter

1 1/4 cups brown sugar

1/4 cup white sugar

1/2 cup Greek yogurt

1 tsp rum

1 1/2 cups flour (AP)

1 tsp baking soda

1/2 tsp salt

Chocolate Mousse

5 oz semisweet chocolate (chopped)

7 TBSP butter

2 large eggs, separated

1 TBSP sugar

3/4 cup heavy cream

1/4 tsp rum

Coconut – Almond Filling

6 large egg yolks

2/3 cup sugar

1/4 cup butter, unsalted

150 ml evaporated milk

1/2 cup coconut

1 cup almonds, ground

Glaze

5 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

-for the cake

Coat 13×18 baking sheet with baking spray. (or do line with aluminum foil and spray)

Preheat oven to 325 F.

In a bowl mix 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.

Set aside.

Put 5 oz chopped chocolate and 1/4 cup cocoa in a saucepan.

Add 1 1/2 cups boiling water and mix until all ingredients are combined and melted.

Set aside to cool.

Meanwhile, beat 1 1/4 cups brown, 1/4 cup white sugar and 1 cup unsalted butter. (about 5 minutes)

Add 4 eggs, one at a time, beating well after each addition.

Then add 1/2 cup Greek yogurt and 1 tsp rum.

Mix everything together.

Reduce mixer speed to low.

You will add flour and chocolate mixture this way:

1/3 flour mix, add 1/2 chocolate mixture,mix, add 1/3 flour mix, add 1/2 chocolate mixture.

Mix. Finish with the flour mixture.

Pour the mixture into 13×18 prepared baking sheet.

Bake at 325 for about 20 to 25 minutes.

Cool it.

Chocolate Mousse

Melt the chocolate and butter using a double boiler method.

Set aside to cool.

Whip 2 egg whites using a whisk attachment for 1 minute.

Add 1 TBSP sugar and whip until to soft peaks. Set aside.

In another bowl mix 3/4 cup heavy cream.

Using a small bowl combine 2 egg yolks and rum.

Add egg yolks mixture to cooled melted chocolate.

Mix everything together by spatula.

Fold in the whipped egg whites.

Then fold in whipped cream.

Be kind when folding.

Coconut-Almond Filling

Combine 6 large egg yolks, 1/4 cup butter, 2/3 cup sugar and

150 ml evaporated milk in a larger saucepan.

Cook over medium heat, stirring constantly until the mixture is thick.

For me it was 17 minutes.

!!!So, be prepared to stir non-stop for about 15 to 20 minutes.

After the filling is cooked transfer to a stand mixer and whip until cooled and fluffy.

Used whisk attachment.

Add coconut and ground almonds.

Mix all ingredients until combined.

Cover and keep in the fridge until ready to use. (up to 5 days)

Glaze

Heat 1 cup heavy cream until almost boiling.

Pour it over chopped chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the bombes.

ALMOST DONE

Assemble the chocolate bombes

Scoop ¼ cup of the chocolate mousse into each mold.

Make it even and pretty. Freeze for ½ hour.

Using a round cookie cutter, cut 15 circles from your chocolate cake.

The remaining cake give to your kids or just eat it.

Now, take your mold out of freezer.

Add 2 TBSP of coconut/almond filling to each mold.

Make it even and pretty. (I didn’t)

Then gently press the cake circles on top of Coconut-Almond filling.

Cover with plastic wrap and freeze overnight.

NEXT DAY

Unmold the frozen bombes onto a wire rack.

Pour the chocolate glaze over bombes and refrigerate for a few hours or

until the glaze is set.

Say, Thank you the Universe.

Find your perfect piece…and start eating…

To print the recipe, please check the box below.

Chocolate Bombes

Prep Time: 1 hour

Cook Time: 1 hour 20 minutes

Total Time: 2 hours 20 minutes

The best recipe for all people who are in love with chocolate.

Print

Ingredients

• CAKE
• 5 oz semisweet chocolate, (chopped)
• 1/4 cup cocoa
• 1 1/2 cups boiling water
• 4 large eggs
• 1 cup butter
• 1 1/4 cups brown sugar
• 1/4 cup white sugar
• 1/2 cup Greek yogurt
• 1 tsp rum
• 1 1/2 cups flour (AP)
• 1 tsp baking soda
• 1/2 tsp salt
• -------------------------------------------------
• Chocolate Mousse
• 5 oz semisweet chocolate (chopped)
• 7 TBSP butter
• 2 large eggs, separated
• 1 TBSP sugar
• 3/4 cup heavy cream
• 1/4 tsp rum
• -----------------------------------------------
• Coconut - Almond Filling
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 cup butter, unsalted
• 150 ml evaporated milk
• 1/2 cup coconut
• 1 cup almonds, ground
• -------------------------------------------------------
• Glaze
• 5 oz semisweet chocolate, chopped
• 1 and 1/2 TBSP corn syrup
• 1 cup heavy cream

Instructions

1. Coat 13×18 baking sheet with baking spray. (or do line with aluminum foil and spray)
2. Preheat oven to 325 F.
3. In a bowl mix 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.
4. Set aside.
5. Put 5 oz chopped chocolate and 1/4 cup cocoa in a saucepan.
6. Add 1 1/2 cups boiling water and mix until all ingredients are combined and melted.
7. Set aside to cool.
8. Meanwhile, beat 1 1/4 cups brown, 1/4 cup white sugar and 1 cup unsalted butter. (about 5 minutes)
9. Add 4 eggs, one at a time, beating well after each addition.
10. Then add 1/2 cup Greek yogurt and 1 tsp rum.
11. Mix everything together.
12. Reduce mixer speed to low.
13. You will add flour and chocolate mixture this way:
14. /3 flour mix, add 1/2 chocolate mixture,mix, add 1/3 flour mix, add 1/2 chocolate mixture.
15. Mix. Finish with the flour mixture.
16. Pour the mixture into 13×18 prepared baking sheet.
17. Bake at 325 for about 20 to 25 minutes.
18. Cool it.
19. ---------------------------------------------------------------------------
20. Chocolate Mousse
21. Melt the chocolate and butter using a double boiler method.
22. Set aside to cool.
23. Whip 2 egg whites using a whisk attachment for 1 minute.
24. Add 1 TBSP sugar and whip until to soft peaks. Set aside.
25. In another bowl mix 3/4 cup heavy cream.
26. Using a small bowl combine 2 egg yolks and rum.
27. Add egg yolks mixture to cooled melted chocolate.
28. Mix everything together by spatula.
29. Fold in the whipped egg whites.
30. Then fold in whipped cream.
31. Be kind when folding.
32. ----------------------------------------------------------------------------
33. Coconut-Almond Filling
34. Combine 6 large egg yolks, 1/4 cup butter, 2/3 cup sugar and
35. ml evaporated milk in a larger saucepan.
36. Cook over medium heat, stirring constantly until the mixture is thick.
37. For me it was 17 minutes.

!!So, be prepared to stir non-stop for about 15 to 20 minutes.

1. After the filling is cooked transfer to a stand mixer and whip until cooled and fluffy.
2. Used whisk attachment.
3. Add coconut and ground almonds.
4. Mix all ingredients until combined.
5. Cover and keep in the fridge until ready to use. (up to 5 days)
6. ----------------------------------------------------------------------------
7. Glaze
8. Heat 1 cup heavy cream until almost boiling.
9. Pour it over chopped chocolate and corn syrup mixture.
10. Let sit for 5 minutes.
11. Gently mix until smooth.
12. Pour the glaze over the bombes.
13. --------------------------------------------------------------------
14. ALMOST DONE
15. Assemble the chocolate bombes
16. Scoop ¼ cup of the chocolate mousse into each mold.
17. Make it even and pretty. Freeze for ½ hour.
18. Using a round cookie cutter, cut 15 circles from your chocolate cake.
19. The remaining cake give to your kids or just eat it.
20. Now, take your mold out of freezer.
21. Add 2 TBSP of coconut/almond filling to each mold.
22. Make it even and pretty. (I didn't)
23. Then gently press the cake circles on top of Coconut-Almond filling.
24. Cover with plastic wrap and freeze overnight.
25. NEXT DAY
26. Unmold the frozen bombes onto a wire rack.
27. Pour the chocolate glaze over bombes and refrigerate for a few hours or
28. until the glaze is set.

Some more pictures…..

 

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Cookie

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