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German Chocolate Bombes

January 24, 2012

German Chocolate Bombs
German Chocolate Bombes

Do you give yourself rewards for what you consider to be good behavior?  I do.  It really seems silly to me to eat healthy  well balanced meals and then turn around and reward myself with something that completely undermines my intentions.  Why?  Why, do I do this?  Do you do this?  Do you eat really well all week and then think to yourself “hmm, I’ve done really well this week.  I think I’ll make something REALLY chocolatey to reward myself.”   I am operating on the premiss that all things are good in moderation.  And when you think about it, they really are.  Honestly, one little German Chocolate Bombe is not going to kill you.  Quite the contrary really it will send chocolate waves through your veins and it will give you the strength to continue eating healthy until your next relapse 🙂

I came across this recipe on Fine Cooking.  It was the picture that drew me in.  The symmetry alone of  the chocolate bombe was absolutely perfect.  Now, when things look perfect I become skeptical of everything.  If it looks that good, will it taste that good?  These are things that run through my mind when I see picture perfect food, do you do it, too?!  Good news.  These German Chocolate Bombes really are the bomb!  I don’t know if I can pull that off but what of it 🙂

German Chocolate Bombes are a little work and are made in steps.  The great thing about these little bombes is that once they are prepared they may stay frozen until your guests arrive. Awesome, right?!!  There is a base layer of chocolate cake, a second layer of chocolate mousse, a coconut-pecan filling and then it is all covered in a chocolate ganache!  OH.  MY.  GOOD.  GOD!  They are the most amazing dessert I have had in a while, you have to try these, NOW 🙂

German Chocolate Bombes


For the Cake

Cooking spray
1 cup unsweetened chocolate, chopped
1/4 cup natural cocoa powder
1-1/2 cups boiling water
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups packed dark brown sugar
1 cup butter, softened
4 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the Coconut-Pecan Filling

1 cup sweetened, shredded dried coconut, toasted and cooled
2/3 cup pecans, toasted and cooled
2/3 cup granulated sugar
1/4 cup butter, cut into chunks
6 large egg yolks
1 5-oz. can evaporated milk
1/2 teaspoon pure vanilla extract

For the Chocolate Mousse

1 cup bittersweet chocolate (preferably 70% cacao), chopped
1/2 cup butter
2 large eggs, separated
1 tablespoon granulated sugar
3/4 cup whipping cream
1/4 teaspoon pure vanilla extract
Pinch salt

For the Glaze

1 cup bittersweet chocolate (preferably 70% cacao), finely chopped
2 tablespoons light corn syrup
1 cup whipping cream

To Prepare the Cake

Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13×18-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.
Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)

To Prepare the Coconut-Pecan Filling

Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.
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.)

To Prepare 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.

To Assemble the Bombes

Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet.
Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.
Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.
Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

To Glaze the Bombes

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.)
Let the bombes sit at room temperature for about 30 minutes before serving.

Makes 10 Bombes

Source Fine Cooking

NOTE:  This recipe contains raw eggs; if that’s a concern, buy pasteurized.

German Chocolate Bombs

German Chocolate Bombes

These German Chocolate Bombes are a showstopper and will have you and your guests melting with every bite!

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. January 25, 2012 2:15 am

    looks sooo goood 🙂

  2. January 25, 2012 8:08 am

    Well, I have almost made it through another work week… maybe I do deserve a treat! Aaaaaand they do look delectable!

    • January 25, 2012 1:48 pm

      This is the perfect reward for yourself 🙂 They are so delicious!! I wish I could make them for you because I know how long those work weeks can be…..

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