Chocolate Bombe

Chocolate lovers out there this if for you. Rich, delectable, and a dessert covered in chocolate, the Chocolate Bombe makes a unique cake for a special occasion.  Whether it's for Easter or a birthday party, the cake is overall easy to assemble and sure to impress guests. Just look at that picture! YUM! The name makes me think of a chocolate bomb, it's that explosive.

This recipe came from my mother's Daytons cookbook that she collected when she used to work at Daytons.  For you younger generations, Macy's used to be Marshall Fields, which used to be Daytons, which took over/joined Hudson stores therefore becoming Dayton Hudson.  Daytons had thrown a potluck for their 24,000 employees and 500 winning recipes came together to form this potluck recipe book. My mom says it was a really enjoyable event, since it was a fun way for the employees to socialize and try everyone's best recipes. This Chocolate Bombe was in the book and came from Camille Atkinson from the Hudson's Ann Arbor.

This recipe came from 1989, and within that time frame one ingredient required for this recipe, a can of almaretto almond frosting, disappeared off grocery store shelves.  We attempted to purchase it over the counter from bakeries, but that's not as popular an option as people are stealing the frosting for their own baking use.  Therefore with a few ingredients we made our own. We'd recommend maybe to even use less frosting than the recipe requires, since it's already rich. But that amaretto liquor really steps this cake up, and makes it a great cake for celebrating those older birthdays.

Ingredients

12 oz (12 squares) semi-sweet chocolate
3/4 cup butter
5 egg yolks
8 egg whites
1/4 cup sugar
1 tsp vanilla
1 baked angel food cake
12 oz (12 squares) semi-sweet chocolate
1/4 cup vegetable oil
16 oz can amaretto almond frosting
*Note: to make the frosting we used 1 can classic vanilla frosting, added 4 tsp flavored liquor (Amaretto), and 1 tsp vanilla extract.

Directions

In large saucepan, melt 12 oz chocolate and butter over medium heat.  Remove from heat.  Stir in egg yolks.  Cool to room temperature.  In large mixing bowl, beat egg whites and sugar until stiff peaks form.  Fold egg whites and vanilla into chocolate mixture. 

Cut angel food cake into strips.  Line 9 inch bowl with strips.  Fill with chocolate mixture.  Top with a layer of angel food cake strips.  Freeze overnight.  Un-mold bombe onto serving plate.  Frost with a layer of frosting.  Refrigerate.  In saucepan, melt 12 oz chocolate with oil.  Cover bombe with chocolate mixture. 

Serve immediately or return to freezer. Cover with plastic wrap to freeze.