- Individual 6-in., open-ended ring molds
- Your favorite moist chocolate cake recipe
- Premium mint chocolate chip ice cream
- Chopped Oreos
- Ganache (make the day you un-mold the bombes)
- 1 quart heavy cream
- 1 lb. semi-sweet chocolate pastills
Needed for plating:
- Fresh strawberries, medium-dice
- Fresh mint
- White chocolate curl garnish, prepared as follows:
- mild-temper a block of white chocolate until slightly loose around edges;
I place it near our steam table early in the morning, and flip it often.
- using a peeler, peel large curls, forming them by hand.
- Bake your cake in a nine-inch pan and cool.
- Place chocolate in a mixing bowl. Boil cream and pour over chocolate. Whisk until smooth and set aside.
- Once your cake is cooled, torte It in three sections, using your ring mold as a cutter. Get three discs per mold.
- Use the flattest piece of cake disc for the bottom (it keeps it level for plating). Layer with your mold in this order: cake, ice cream, oreos; cake, ice cream, oreos; cake. Make sure to press each layer into the mold.
- Wrap overnight in freezer.
- After properly frozen, unmold the bombes with a torch or a hot knife. Cut vertically in half and spoon ganache over the top, so it runs down both the back and front of the cut bombe.
- Refreeze until firm.
- Spoon warm ganache onto the plate as “glue.”
- Spoon more ganache over the bombe.
- Place white chocolate curls on top.
- Garnish with diced strawberries and fresh mint.
Submitted by Perry Seal, Executive Chef, Hillwood Country Club, Nashville, Tenn.