Recipe#8732

Title: Bombe 02

From: stardust stardust@ipass.net 
 Newsgroups: rec.food.recipes 
 Subject: Christmas Ice Cream Bombe 
 Date: 18 Nov 1996 06:01:39 -0700 
 Message-ID: <328EB424.41F3@ipass.net> 

Prep: 30 min Bake: 30 min
 Freeze: at least 5 hr 45 min
 Total Cost: $14.13
 Make Ahead: The bombe can be made ahead, wrapped airtight and
 frozen up to 1 month.
  1 cup dried cherries (4 1/2 ounces)
  1 cup dark rum, fruit juice or water
 CAKE
  1 1/4 cups milk
  5 tablespoons stick butter or margarine (not spread), melted and cooled
  2 large eggs
  1/2 teaspoon each almond and vanilla extract
  2 cups all-purpose flour
  1 3/4 cups granulated sugar
  1/2 cup unsweetened cocoa powder
  1 1/2 teaspoons baking soda
  1/2 cup shelled pistachio nuts, chopped
  1 pint (2 cups) each strawberry, coffee and vanilla ice cream, slightly
 softened
 CHOCOLATE COATING
  1 bag (11 1/2 ounces) milk-chocolate chips
  2 teaspoons vegetable oil
  Decoration: whipped cream, fabric ribbon
 Soak cherries in rum in a covered bowl until plumped, about 30 minutes or
 while preparing cake. Heat oven to 350 F. Grease a 15 1/2 x 10 1/2-inch
 jelly-roll pan. Line with waxed paper. Grease and lightly flour paper.
 Have ready a metal 3-quart bowl. 
 Cake: Beat milk, butter, eggs and extracts in a large bowl with an
 electric mixer on medium speed until blended and smooth. On low speed,
 beat in remaining Cake ingredients until blended. Spread batter evenly in
 prepared pan. Bake 30 minutes or until a pick inserted in center comes out
 clean. Cool in pan on wire rack 10 minutes. Run a knife around edge of
 pan. Turn cake out on a wire rack (or 2 pushed together). Remove waxed
 paper; cool completely. Place the metal bowl upside down near edge on one
 side of cake. Using bowl as a guide, cut out a round of cake (see Baking
 Lesson, below). Line bowl with plastic wrap, letting enough wrap extend
 above rim to cover top when filled. Cut cake round into 8 wedges. Line
 bowl by placing 7 wedges, points down, in bowl. To complete lining bowl,
 cut strips from remaining cake to fill area above wedges. Press pieces
 together with fingertips to close seams. Save remaining scraps. Drain
 cherries. Pack strawberry ice cream into bottom of cake-lined bowl.
 Scatter 1/3 cup cherries and 2 tablespoons pistachio nuts on top. Place in
 freezer 15 minutes or until firm. Using coffee ice cream next, repeat
 layers with remaining ice cream, cherries and nuts, freezing between
 layers. Cutting cake scraps to fit, cover top, pressing down firmly. Fold
 plastic wrap over top. Freeze at least 5 hours or overnight. Just before
 coating bombe, melt chocolate in medium-size saucepan over low heat,
 stirring occasionally. Remove from heat; let stand 5 minutes, then stir in
 oil until blended. Remove bombe from freezer. Fold back plastic wrap on
 top. Invert bowl onto a freezer-safe serving dish and unmold bombe. Remove
 plastic wrap. Pour chocolate coating over top of bombe and immediately
 spread with a metal spatula until bombe is coated. Freeze briefly until
 coating is hard, or wrap airtight and freeze up to 1 month. About 20
 minutes before serving, remove bombe from freezer, decorate with ribbon
 (holding it in place with toothpicks), then pipe whipped-cream border
 around bombe. 
 * Serves 16.
 Baking Lesson: Cut out a round of cake using bowl as a guide. Cut round
 into 8 wedges. Line plastic-wrap-lined bowl with 7 wedges, points down.
 Cut strips from remaining cake and use them to fill area above wedges.
 Press pieces together to close seams.