Chocolate Peppermint Bombe

Here's how to make the First Lady of Kentucky's favorite holiday recipe - Chocolate Peppermint Bombe.

 

Cake:

• 1/2 cup(s) cake flour (not self-rising)

• 1/3 cup(s) unsweetened cocoa powder

• 3/4 teaspoon(s) baking powder

• 1/4 teaspoon(s) salt

• 5 large eggs, at room temperature

• 3/4 cup(s) granulated sugar

• 1 1/2 teaspoon(s) vanilla extract

• 1 1/2 teaspoon(s) peppermint extract

Filling:

• 2 pint(s) peppermint-bark ice cream, softened

Glaze:

• 1/2 cup(s) heavy cream

• 6 ounce(s) bittersweet or semisweet chocolate, chopped

• 2 tablespoon(s) dark corn syrup

• 1 1/2 teaspoon(s) vanilla extract

Garnish:

• Dark or white chocolate curls or shavings

• Confectioners' sugar

Directions

1. Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.

2. Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.

3. Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool on a wire rack. Cut cake circles with 4” plain round cookie cutter. Set aside.

4. Filling: Place a scoop of ice cream on top of cake round. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.

5. Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.

6. Unwrap cake. Place cake on a wire rack over waxed paper. Pour glaze along top of cake, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.

 

Watch Chef Jeremy and Sylvia make their own bombe