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Bavarian Bombe
Nb persons: 14
Yield:
Preparation time:
Total time:
Source:
| 1/3 cup | all-purpose flour |
| 3 T. | cornstarch |
| 1/4 t. | salt |
| 8 large | eggs |
| sugar | |
| 1/2 t. | vanilla extract |
| 1/4 | cocoa |
| 1 10-ounce package | frozen quick-thaw raspberries in light syrup, thawed |
| 3 T. | raspberry-flavor liqueur |
| 3 squares | semisweet chocolate |
| 1 1/2 cups | milk |
| 2 envelopes | unflavored gelatin |
| 1 cup | heavy or whipping cream |
EARLY IN DAY OR DAY AHEAD:
1. Grease 15 1/2" by 10 1/2" jelly-roll pan; line pan with waxed paper; set aside.
2. In small bowl, mix flour, cornstarch, and salt. In another small bowl, with mixer at high speed, beat 5 egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/3 cup sugar, 2 T. at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff peaks.
3. Preheat oven to 375 degrees. In large bowl, with same beaters and with mixer at high speed, beat vanilla extract, 5 egg yolks, and 1/3 cup sugar until thick and lemon-colored. Reduce speed to low; beat in cocoa, occasionally scraping bowl with rubber spatula. Fold flour mixture and beaten egg whites into egg-yolk mixture. Spread batter evenly in prepared jelly-roll pan; bake 12 minutes or until top of cake springs back when lightly touched with finger.
4. When cake is done, with small spatula, immediately loosen edges from sides of pan; invert cake onto towel-lined wire rack. Carefully peel waxed paper from hot cake; discard waxed paper. Cool chocolate cake completely on wire rack, about 30 minutes.
5. While cake is cooling, set strainer over small bowl. Place thawed raspberries in strainer; let syrup drain without stirring. Set same strainer with raspberries over medium bowl; with rubber spatula, press raspberries through strainer. Discard seeds; set puree aside. Stir raspberry-flavor liqueur into raspberry syrup in small bowl.
6. In heavy 1-quart saucepan over low heat, heat semisweet chocolate until melted and smooth, stirring frequently. Pour melted chocolate into large bowl; set aside.
7. In 3-quart saucepan, mix milk, 3 egg yolks, and 1/3 cup sugar. Sprinkle gelatin over milk mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring, until custard thickens and coats a spoon (do not boil or mixture will curdle). Stir half of custard mixture into melted chocolate. Stir remaining custard mixture into raspberry puree. Refrigerate both gelatin mixtures., stirring occasionally, until mixtures mound slightly when dropped from a spoon, about 20 minutes.
8. Meanwhile, line deep 2 1/2 quart bowl with plastic wrap. Cut some chocolate cake to line bottom and side of bowl. Trim cake pieces to fit; press any cake trimmings into open areas in bowl. Reserve remaining cake. brush cake in bowl with three-fourths of raspberry-syrup mixture.
9. In small bowl, with mixer at high speed, beat 3 egg whites until soft peaks form; gradually sprinkle in 1/3 cup sugar, beating until sugar completely dissolves and white stand in stiff peaks. Fold half of whites into chocolate gelatin mixture. Fold remaining whites into raspberry gelatin; set aside.
10. Using same bowl and beaters, beat heavy or whipping cream until soft peaks form. Fold half of whipped cream into chocolate mixture; spoon chocolate bavarian mixture into cake-lined bowl. fold remaining whipped cream into raspberry mixture; spoon raspberry bavarian mixture on top of chocolate layer. Arrange reserved cake on top of raspberry layer, cutting pieces to fit. Brush cake with remaining raspberry-syrup mixture. Cover bombe with plastic wrap; refrigerate until set, at least 4 hours.
11. meanwhile, prepare Two-tone Chocolate Bow.
12. When bombe is set, prepare Chocolate Glaze. Invert bombe onto cake plate; remove plastic wrap. Pour Chocolate Glaze over top of bombe; with metal spatula, spread glaze over bombe. Garnish bombe with chocolate bow and streamers. Refrigerate bombe until ready to serve. Makes 14 servings. About 435 calories per serving.
TWO-TONE CHOCOLATE BOW
Prepare dark chocolate dough: In heavy 1-quart saucepan over low heat, heat 2 squares semisweet chocolate until melted and smooth, stirring frequently. Remove saucepan from heat. Quickly stir in 1 T. light corn syrup. Spread mixture on a small cookie sheet; chill until firm, about 30 minutes. Remove from cookie sheet and knead with hands until chocolate dough is soft. Wrap chocolate dough with plastic wrap; let stand at room temperature 1 hour for easier handling.
Meanwhile, prepare pink chocolate dough as for dark chocolate dough but use 2 ounces white chocolate or two-thirds 3 ounce Swiss confectionery bar in stead of semisweet chocolate and add 2 drops red food coloring to dough mixture.
Place chocolate dough between sheets of waxed paper. With rolling pin, roll dough into about 8" by 5" rectangle. Cut dough into thin strips. Cover strips with plastic wrap and keep at room temperature to prevent drying. Repeat with pink-chocolate dough. Use dark chocolate and pink chocolate dough strips to make a two-tone bow and streamers.
CHOCOLATE GLAZE
In heavy 1-quart saucepan over low heat, heat 5 squares semisweet chocolate with 2 T butter or margarine (1/4 stick), 3 T. milk, and 1 T. light corn syrup just until smooth, stirring mixture occasionally.
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