Recipe courtesy of Emeril Lagasse
Print
Yield:
12 servings
Level:
Easy

Ingredients

For the Cake:
  • 1/4 cup milk
  • 2 tablespoons plus 2 teaspoons unsalted butter
  • 8 large eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 cup bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
To Finish:
  • 3 cups semisweet chocolate, (about 1 pound) melted
  • 1 cup heavy cream
  • 1 pint Chocolate Ice Cream
  • 1 pint Peppermint Ice Cream (recipe from above)
  • 2 cups Chocolate sauce, warm, homemade or store bought
  • 12 sprigs of fresh mint

Directions

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, cocoa, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan (or jelly-roll pan) with 2 tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large piece of parchment paper. Let cool completely. In an electric mixer, fitted with a wire whip, combine 1 cup of the melted chocolate and cream. Whisk on medium speed until firm peaks form. Remove, cover and refrigerate until ready to use. Place a 1 1/2 quart mixing bowl upside down on the sponge cake. Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches deep, with the chocolate ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Peppermint ice cream evenly over the bottom and sides, about 3 inches deep. Spoon the chocolate mousse evenly in the center of the ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap, place in the freezer, and freeze until firm, about 2 hours. Remove from the freezer and remove the plastic wrap. Unmold onto a wire rack. Pour the remaining 2 cups of melted chocolate over the entire mold, covering completely. Place back in the freezer for about 30 minutes, or until the chocolate is firm to the touch. To serve, using a hot knife, slice the bomb into 12 equal servings. Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Caramel Chocolate Chip Ice Cream

Recipe courtesy of Denise Vivaldo

Chocolate Cream Puffs

Recipe courtesy of Zoë François

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

The Thin

Recipe courtesy of Alton Brown

Traditional Brazilian Chocolate Brigadeiro

Recipe courtesy of My Sweet Brigadeiro

Ice Cream Bomb

Recipe courtesy of Emeril Lagasse

Christmas Pudding Ice-Cream Bomb

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Peppermint Hot Chocolate

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here