Recipe courtesy of Emeril Lagasse
3 hr 15 min
3 hr 15 min
12 servings


  • 11-inch by 14-inch piece of chocolate sponge cake
  • 1 1/2 quart stainless mixing bowl
  • 1 pint Creole Cream Cheese and Praline Ice Cream
  • 1 pint Chicory Coffee Ice Cream
  • 1 pint Chocolate Ice Cream
  • 2 cups of sweetened whipped cream
  • 2 cups chocolate sauce
  • Powdered sugar in shaker


Place the mixing bowl upside down, on the sponge cake. Using a knife, cut out the shape of the bowl, discarding the scraps. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches with the coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Creole Cream Cheese ice cream evenly over the bottom and the sides, about 3 inches of the Coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Fill the center of the bowl with the chocolate ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap and place in the freezer. Freeze the mold until firm, about 2 hours. Remove the mold from the freezer and unmold. Remove the plastic wrap and discard. Garnish the mold with the whipped cream. Drizzle each slice of the bomb with chocolate sauce before serving.

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