Christmas Blackforest Bombe Cakes!

Описание: FULL RECIPE: http://bembumkitchen.home.blog/2019/1...
Instagram: https://www.instagram.com/bembum.kitc...
Facebook:   / bembuminthekitchen  
#bembumkitchen #bombecake #christmascake

Hi Guys, Christmas is coming soon, it’s the most beautiful time of the year. And today we are making some Blackforest Mousse Christmas Bombe Cakes.
They have a chocolate sponge on the bottom, filled with a dark sweet cherries and white chocolate mousse. And it’s all covered with a chocolate shell and decorated with different Christmas characters.
You can make these ahead of time for a stress free dessert at Christmas. Enjoy Guys!!!

BLACKFOREST MOUSSE CHRISTMAS BOMBE CAKES
Yield: 5 pieces (4 oz each)
Active time: 2 hour
Total time: 4 hours

INGREDIENTS
Modeling Chocolate (Using Candy Melts):
200 gr White Candy Melts
50 gr Corn Syrup
Food Colouring

Modeling Chocolate (Using Real Chocolate):
200 gr White Chocolate
75 gr Corn Syrup
Food Colouring

Chocolate Mousse:
1 tsp Gelatine Powder
30 gr Water
108 gr White Baking Chocolate
40 gr Milk
238 gr Heavy Cream
8 gr Icing Sugar
1 tbs Rum (optional)

Chocolate Sponge Cake:
23 gr Vegetable Oil
8 gr Cocoa Powder
23 gr Granulated Sugar
45 gr Water
A Pinch of Salt
3/4 tsp Vanilla Extract
45 gr Egg Yolks
53 gr Cake Flour
120 gr Egg Whites
30 gr Granulated Sugar

Cake Shells: Candy Melts or White Chocolate with Candy Colouring

Assembly: Dark Sweet Cherry, Rum

INSTRUCTIONS
Modeling Chocolate
1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.
2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).
3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage, if the paper sits too long it will get stuck in it).
4. Once patted dry, wrap it tightly in plastic. Store in an airtight container. Allow the dough to sit 8-10 hours at room temperature or in the fridge to set faster.

Cherries
Strain the cherries, soak it with a generous amount of rum, let it sit for about 1-2 hours.

Chocolate Mousse
1. Sprinkle the gelatine over cold water, let it stand for 5 minutes. Then gently melt it in the microwave or in a small pot on the stove (do not boil).
2. Heat the milk and chocolate until the chocolate melted.
Combine the gelatin with the chocolate mixture, mix well. Let it cool so it’s no longer hot.
3. whip the heavy cream and the icing sugar until firm peaks. Fold 1/3 of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream. Add in the rhum. Cover and let them set in the fridge for about 2 hours (It’s very liquidy like soup now, it will firm up as the gelatine and chocolate sets).

Cake Shell
Melted some chocolate candy melts, use a pastry brush and brush mould on some thin layers of chocolate (let it set in between each layer), 3 coats in total.

Chocolate Sponge Cake
1. Preheat the oven to 170 degress C.
2. Grease the pan (10 inch square),place the parchment paper at the bottom of the pan.
3. Heat the oil until warm, add in to the cocoa powder, mix.
Add in the sugar, mix. Pour in the water, mix. Add in salt, vanilla, the egg yolks, mix well.
Sift half of the cake flour into the mixture, mix. Sift in the remaining flour, mix until well combined.
4. Whisk egg whites until forthy, gradually add sugar, continue whisk until stiff peaks.
5. Combine the egg whites to the cake mixture (in 2 batches), whisk after each addition, using spatula scrape down and fold it (make sure the batter is well combined).
6. Pour the batter into the pan. Spread with spatula, Jjggle vigorously till the batter even, tap pan against work surface twice, bake for about 20 minutes.
7. Once come out off the oven, drop the pan from 2 inch high for about 3 times. Unmould the cake from the pan, peel the parchment paper from sides of the cake and let it cool completely.

Decoration
Knead and colour the Modeling Chocolate as needed. Using template as guide, create the details.

Assembly
1. Cut the cake (using 2 size of round cookie cutters, one is that the same size as the hemisphere mold and other size is half size of the mold).
2. Pipe a little bit of mousse into each chocolate shell. Sink in the dark sweet cherries to the mousse. Cover it with some mousse. Place small cake on top of the mousse. Pipe mousse to cover all the inner part. Place the large cake on top.
3. Store in the fridge for about 30-60 minutes to firm up.
4. Unmold cakes, decorate them.

NOTES
1. You can store the cakes in the fridge for up to 3 days before servings.
2. You can use candy melts or real white chocolate to make modeling chocolate. Find the recipe in the description above.
3. If modeling chocolate is too soft and sticky while shaping, you can add add a little bit of cornstach.