German Chocolate Cake Bombes

I saw this recipe in Fine Cooking forever ago, and I bought the molds a year ago, and finally, here we go. These are fantastic. They are rich, tasty, and present beautifully—I give t hem an 8.5. I have indicated my changes below in bold. One thing to keep in mind is that you don’t need to fill the cup with as much mousse as it says. I measured mine, as it said, and it was too much mousse for me. Instead, I wanted more filling, but I didn’t have room for as much because I overfilled the mousse. Also, my filling was not runny like I wished it had been. I think I overcooked it because I wasn’t paying attention.

For the cake

• 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 I cut this down by 1/4 cup
• 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

For the coconut-pecan filling

• 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 I cut this in half
• 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
• 6 large egg yolks
• One 5-oz. can evaporated milk
• 1/2 tsp. pure vanilla extract

For the chocolate mousse I used my own recipe

• 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

For the glaze

• 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
• 2 Tbs. light corn syrup
• 1 cup heavy cream

recipe retrieved from : https://www.finecooking.com/recipe/german-chocolate-bombes

So, instructions. You make the cake by creaming butter, sugar, and eggs. Add in buttermilk and vanilla.  You  make the water, cocoa, chocolate mixture separately and have that ready. Then, you alternate dry with the wet chocolate mixture. You put this in a jelly roll pan, and my big problem is that I didn’t soften the butter enough so it didn’t distribute properly. Boo. It tasted great though. You bake it at 325 for 20 minutes, until it springs back. For the filling, you combine everything but the coconut and the pecans and cook it until it coats the back of a spoon. It takes 5-7 minutes on low-medium. Then, you’re supposed to whip it in a kitchenaid, which I skipped. You take the toasted nuts and coconut and put it in a food processor until it’s like thick cornmeal. Then, you add the 2 together. I think I cooked mine WAY too fast and it made it too thick. Anyway, you put mousse in the bottom of the silicone bombe molds, and then freeze this for 20 minutes until it’s solid. Then, you add 2-3 Tbs. of your filling. Then, you cut your chocolate cake out with a circle cutter that matches perfectly with the opening of the mold. Once they are assembled, freeze them overnight. Then, you take them out, let them sit for 2 hours at room temp, glaze them, put them back in the fridge for 2 hours, and then let them sit at room temp for 30 minutes before serving. Finally, for the glaze, I would put it through a strainer because I didn’t and it shows every little anything that isn’t 100% smooth.