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Ingredientes
- 1/4 c. lowfat milk
- 2 Tbsp. unsalted butter plus
- 2 tsp unsalted butter
- 8 lrg Large eggs
- 1 c. granulated sugar plus
- 2 Tbsp. granulated sugar
- 1 c. bleached all-purpose flour
- 1 tsp baking pwdr
- 1/3 c. unsweetened cocoa pwdr
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 3 c. semisweet chocolate - (abt 1 lb) melted
- 1 c. heavy cream
- 1 pt chocolate ice cream
- 1 pt Peppermint Ice Cream see * Note
- 2 c. chocolate sauce hot
- 12 x fresh mint sprigs
Direcciones
- Preheat the oven to 350 degrees.
- In a small saucepan, hot the lowfat milk and 2 tsp. of the butter over medium-low heat. With an electric mixer fitted with a wire whip, beat the Large eggs and 1 c. of the sugar on medium-high speed in a large mixing bowl till the mix is pale yellow and thick and has tripled in volume, about 8 min.
- With the mixer on low, beat in the hot lowfat milk mix. Sift the flour, baking pwdr, cocoa, and salt together in a medium-size mixing bowl. Fold into the egg mix and blend thoroughly till smooth. Add in the vanilla and mix gently.
- Grease a 17- by 12-inch baking pan (or possibly jelly-roll pan) with 2 Tbsp. butter. Sprinkle with the remaining 2 Tbsp. sugar. Pour the cake batter into the prepared pan, spreading it proportionately. Bake till the cake springs back when touched, about 15 min. Cold for about 2 min, then gently flip it out onto a large wire rack or possibly a large piece of parchment paper. Let cold completely.
- In an electric mixer, fitted with a wire whip, combine 1 c. of the melted chocolate and cream. Whisk on medium speed till hard peaks form. Remove, cover and chill till ready to use.
- Place a 1 1/2 qt mixing bowl upside down on the sponge cake. Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl proportionately, about 3 inches deep, with the chocolate ice cream. Place the bowl in the freezer and freeze till hard, about 30 min.
- Spread the Peppermint Ice Cream proportionately over the bottom and sides, about 3 inches deep. Spoon the chocolate mousse proportionately in the center of the ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap, place in the freezer, and freeze till hard, about 2 hrs.
- Remove from the freezer and remove the plastic wrap. Unmold onto a wire rack. Pour the remaining 2 c. of melted chocolate over the entire mold, covering completely. Place back in the freezer for about 30 min, or possibly till the chocolate is hard to the touch.
- To serve, using a warm knife, slice the bomb into 12 equal servings. Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 579 | |
| Calories from Fat 259 | 45% |
| Total Fat 30.15g | 38% |
| Saturated Fat 17.42g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 242mg | 10% |
| Potassium 513mg | 15% |
| Total Carbs 77.48g | 21% |
| Dietary Fiber 7.8g | 26% |
| Sugars 50.06g | 33% |
| Protein 12.2g | 20% |
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