- 8
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
- White Chocolate Ganache
- Garnish chocolate curls
Preparation
Step 1
Process pecans in a food processor until ground; set aside.
Beat butter and shortening at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add vanilla to mixture, beating until blended.
Add egg yolks to butter mixture, one at a time, beating until blended after each addition.
Combine flour, soda, and ground pecans; add to creamed mixture alternately with buttermilk, begining 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 mixture into a well greased and floured 15x10-inch jellyroll pan.
Bake at 350F. for 20 minutes or until a wooded-pick insertted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely 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 with remaining cake strips. Cover and chill bombe at least 8 hours.
Invert bombe onto a large cake plate; spread Chocolate Ganache over bombe, and garnish, if desired. Yield 8 to 10 servings.