This tribute to the beloved candy bar of the same name always elicits “oohs” and “aahs” and “How'd you do that?!” Rich chocolate cake roulade is rolled around decadent coconut filling and then sliced and used to cover layers of chocolate-almond and coconut ice creams. Topped with gooey dark chocolate ganache and a shower of toasted almonds, this is truly a spectacular dessert. When a recipe calls for “1/2 cup chopped, toasted almonds,” should you measure them first, then toast and chop them? Or chop them, then measure, and then toast? Find out the answer below.
CAKE RECIPE HELP / FROZEN DESSERTS RECIPE HELP
INGREDIENTS
1 recipe Chocolate Cake Roll or Biscuit Roulade, unfilled; Make ahead and complete recipe through Step II
1 recipe Coconut Cake Filling; recipe follows
1 recipe Chocolate Cake Glaze; make in Step III, below; set aside 1/4 cup as a garnish
1 1/2 quarts of coconut or vanilla ice cream
1 quart chocolate almond ice cream, or any chocolate ice cream
1/2 cup chopped and toasted almonds; set aside 2 tablespoons as a garnish
Large metal bowl, 4-inches deep and 9-inches in diameter
NOTE: We used a copper egg white beating bowl, but you may use any bowl that has a rounded bottom. A hemisphere cake pan will also work but you will use a little less ice cream to fill it.
INSTRUCTIONS
STEP I: PREPARE THE CAKE MOLD. MAKE THE COCONUT FILLING. FILL THE CHOCOLATE CAKE ROLL AND THEN FREEZE.
Prepare the Cake Mold.
1. Prepare the large metal bowl by spraying it lightly with non-stick spray. Line the bowl with plastic wrap, pressing it to the bowl to remove as many wrinkles as possible. Set aside.
Make the Coconut Cake Filling and Fill the Chocolate Cake Roll. Then Freeze:
COCONUT CAKE FILLING
INGREDIENTS
1 14-ounce bag sweetened shredded coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Pinch salt
INSTRUCTIONS
1. Place coconut in a medium bowl and add the sweetened condensed milk.
Stir to combine.
2. Add the extracts and the pinch of salt.
Stir until equally distributed in the mixture.
Set aside.
2. Unroll the cooled Chocolate Cake Roll and carefully spread the coconut filling evenly over the surface.
3. Starting on the long side, roll the cake into a tight cylinder; the same way it was rolled before.
NOTE: the cake may crack slightly because the filling is fairly thin. This is OK.
4. Wrap the roll in plastic wrap and place it on a rimmed baking sheet and freeze it for at least two hours, so it is easier to cut.
STEP II: CUT THE FROZEN FILLED CAKE ROLL. LINE THE CAKE MOLD WITH THE FILLED CAKE SLICES AND COCONUT ICE CREAM.
1. Remove the COCONUT ice cream from the freezer, and place it in the refrigerator to soften, while you like the bowl with cake rounds.
2. When the roulade is FULLY frozen, mark it in 1/2-inch increments and slice it with a sharp serrated knife.
3. Place the slices prettiest side UP, on a rimmed baking sheet.
Use your fingers to gently reshape the slices if they were distorted when cut.
4. Line the prepared mold with the slices, with the prettiest side FACING THE BOWL.
When you get to the top row, trim the rounds to make them flush with the top of the bowl.
5. Use cake scraps to fill in any voids, to keep the ice cream filling, coming next, from seeping out.
6. Stir the coconut ice cream, to soften and add enough ice cream so that it fills 2/3 of your mold.
The amount will depend on the size of the bowl you are using for the mold.
Smooth the top of the ice cream with a small off-set spatula.
7. Cover with plastic wrap and then place the bombe back into the freezer while you make the chocolate glaze.
The bombe should chill for at least an hour, so everything is nice and cold.
STEP III: MAKE THE CHOCOLATE GLAZE.
1. While the bombe is chilling, make the Chocolate Cake Glaze, stirring occasionally, until it comes to room temperature.
The chocolate glaze recipe makes about 1 cup of glaze. Set aside 1/4 cup, to use as garnish.
2. Remove the chocolate almond ice cream from the freezer, and place it in the refrigerator to soften.
3. Sprinkle 1/2 cup minus 2 tablespoons of chopped and toasted almonds over the surface of the coconut ice cream.
4. Spread 3/4 cup Chocolate Cake Glaze over the chopped walnuts.
5. Cover the bombe with plastic wrap and put it back in the freezer for about 20 minutes, to set the glaze.
STEP IV: COMPLETE THE BOMBE WITH THE CHOCOLATE ALMOND ICE CREAM. UNMOLD AND GARNISH. SERVE.
Complete the Bombe:
1. Remove the chocolate almond ice cream from the refrigerator and stir to soften.
2. Fill the mold to the top with ice cream, smoothing with a small off-set spatula.
NOTE: Make sure you fill the mold so the ice cream is even with the rim of the cake and bowl. If not, add a little more or less.
3. Cover with plastic wrap and chill the bombe for several hours, or overnight.
Unmold and Serve:
When the bombe is completely chilled and solid, remove it from the freezer to unmold.
1. Place a rimmed serving plate on top of the mold, then invert the bowl. Remove the plastic wrap, if necessary.
NOTE: You may have to tap the plate on the counter a few times to get the bombe to unmold.
2. Rewarm the remaining 1/4 cup Chocolate Cake Glaze BRIEFLY on low power in the microwave, until it is just warmed and of pouring consistency.
Then pour it over the top of the bombe, letting it drip down the sides.
3. Sprinkle the remaining 2 tablespoons chopped and toasted walnuts over the glaze.
4. Place the bombe back into the freezer, until you are ready to serve.
SERVE
1. Remove the bombe from the freezer. Let warm slightly to room temperature until you can slice it.
2. Slice the bombe with a warmed serrated knife.
STORAGE
Keep left-overs in the freezer, covered with plastic wrap, were it will keep for about a week or more. The unmolded bombe will keep in the freezer for a month or more.
