German Chocolate Bombes

By Bearbuddy45

Ingredients

• Cooking spray
• 4 oz. unsweetened chocolate, chopped (about 1 cup)
• 1 oz. (1/4 cup) natural cocoa powder
• 1-1/2 cups boiling water
• 7 oz. (1-1/2 cups) unbleached all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 1-1/2 cups packed dark brown sugar
• 8 oz. (1 cup) unsalted butter, softened
• 4 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 tsp. pure vanilla extract
• 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
• 3 oz. (2/3 cup) pecans, toasted and cooled
• 2/3 cup granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
• 6 large egg yolks
• 1 5-oz. can evaporated milk
• 1/2 tsp. pure vanilla extract
• 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
• 3-1/2 oz. (7 Tbs.) unsalted butter
• 2 large eggs, separated
• 1 Tbs. granulated sugar
• 3/4 cup heavy cream
• 1/4 tsp. pure vanilla extract
• Pinch kosher salt
• 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
• 2 Tbs. light corn syrup
• 1 cup heavy cream

Details

Servings 10
Adapted from finecooking.com

Preparation

Step 1

These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead.

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-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.

Make the coconut-pecan filling

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

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.

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.

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.

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.

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.

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.)