Chocolate Bombe Recipe
Ingredients
| Ladyfingers package | 1 | |
| Amber rum- 1/3 cup | ||
| Unsweetened chocolate squares- 8 nos (1-oz size)/ Semisweet chocolate pieces- 1 1/2 packets (6-oz size) | ||
| Butter margarine | 1 (For Chocolate filling) | |
| Confectioner’s sugar | 2 Cup (16 tbs) (For Chocolate filling) | |
| Egg yolks | 1 (For Chocolate filling) | |
| Vanilla bean extract- 2 teaspoons | ||
| Semi-sweet chocolate | 1/2 Cup (16 tbs) (For chocolate glaze) | |
| Butter margarine | 1 Tablespoon (For chocolate glaze) | |
Directions
GETTING READY
1. Line a 1 1/2-Quart bowl/ deep bowl with plastic wrap.
2. Slice each ladyfinger into two halves lengthwise and brush the inner portions with rum.
3. At the bottom of the platic wrapped bowl, arrange 6 halves of ladyfingers, cut side up. Arrange few more halves at the sides of the bowl in the same manner. Reserve rest of ladyfingers.
4. Over a double boiler, melt chocolate. Ensure that the water in the double boiler is just hot and not boiling. Keep aside.
MAKING
5. In a large bowl, combine butter, sugar and egg yolks. With a portable electric mixer , beat the ingredients until smooth and fluffy at high speed.
6. Reduce the speed and gradually beat in melted chocolate and vanilla, until well blended.
7. Transfer this prepared mixture into the lined bowl and spread uniformly on top to get a smooth finish.
8. Arrange remaining ladyfingers, cut side down, on this batter.
9. Refrigerate for upto 4 hours or overnight.
FINALIZING
10. At least 1 hour before serving, remove the refrigerated lined bowl and loosen the sides careully using a spatula.
11. Invert/ demould this onto a serving platter and peel off the plastic wrap.
12. In a medium sized dry glass bowl, combine chocolate and butter for glaze. Place over double boiler and stir till the mixture melts.
13. Spread this uniformly over the prepared ladyfingers and ensure its covered completely.
14. Refrigerate for upto 1/2 hour or till firm.
SERVING
15.Brush glazed surface gently with corn syrup and decorate with candied violets, if desired.Cut into small wedges using a pastry spade/ sharp knife and serve immediately.
1. Line a 1 1/2-Quart bowl/ deep bowl with plastic wrap.
2. Slice each ladyfinger into two halves lengthwise and brush the inner portions with rum.
3. At the bottom of the platic wrapped bowl, arrange 6 halves of ladyfingers, cut side up. Arrange few more halves at the sides of the bowl in the same manner. Reserve rest of ladyfingers.
4. Over a double boiler, melt chocolate. Ensure that the water in the double boiler is just hot and not boiling. Keep aside.
MAKING
5. In a large bowl, combine butter, sugar and egg yolks. With a portable electric mixer , beat the ingredients until smooth and fluffy at high speed.
6. Reduce the speed and gradually beat in melted chocolate and vanilla, until well blended.
7. Transfer this prepared mixture into the lined bowl and spread uniformly on top to get a smooth finish.
8. Arrange remaining ladyfingers, cut side down, on this batter.
9. Refrigerate for upto 4 hours or overnight.
FINALIZING
10. At least 1 hour before serving, remove the refrigerated lined bowl and loosen the sides careully using a spatula.
11. Invert/ demould this onto a serving platter and peel off the plastic wrap.
12. In a medium sized dry glass bowl, combine chocolate and butter for glaze. Place over double boiler and stir till the mixture melts.
13. Spread this uniformly over the prepared ladyfingers and ensure its covered completely.
14. Refrigerate for upto 1/2 hour or till firm.
SERVING
15.Brush glazed surface gently with corn syrup and decorate with candied violets, if desired.Cut into small wedges using a pastry spade/ sharp knife and serve immediately.
Chef
