Double-Chocolate Bombe

Double-Chocolate Bombe

½ cup pecan pieces, chopped

¼ cup butter, softened

¼ cup shortening

1 cup sugar

1 ½ tsp vanilla

3 eggs, separated

1 cup all-purpose flour

½ tsp baking soda

½ cup buttermilk

Chocolate Mousse

White Chocolate Mousse

Chocolate Ganache

Garnish: chocolate curls

Chop pecans and set aside.

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add vanilla, beating until blended.  Add egg yolks, one at a time, beating until blended after each addition.

Combine flour, soda, and chopped pecans; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed after each addition.

Beat egg whites until stiff peaks form; fold into batter.  Pour mixture into a well-greased and floured 15-x10-inch jellyroll pan.

Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Line a 3-quart mixing bowl (8 ½  inches across) with plastic wrap.  Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remaining strips.  Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer.  Cover and chill 1 more hour.  Cover with remaining cake strips.  Cover and chill at least 8 hours.

Invert bombe onto a large cake plate; spread Chocolate Ganache over bombe.  Garnish, of desired.  Yield: 8 to 10 servings.

Chocolate Mousse

1 cup whipping cream, divided

1 (8-oz) package semisweet chocolate squares (I used chocolate chips)

¼ cup light corn syrup   

¼ cup butter   

2 T powdered sugar

½ tsp vanilla

Cook ¼ cup whipping cream and next 3 ingredients in a heavy saucepan over low heat, stirring constantly, until chocolate melts.  Cool.

Beat remaining ¾ cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form, fold into chocolate mixture.  Cover and chill at least 30 minutes.  Yield: 2 ½ cups.

White Chocolate Mousse   

½ cup whipping cream, divided

3 (1 oz) white chocolate baking squares

2 T light corn syrup

2 T butter

1 T powdered sugar

¼ tps vanilla

Cook 2 T whipping cream and next 3 ingredients in a heavy saucepan, stirring constantly, over low heat until smooth.  Cool.

Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form, fold into white chocolate mixture.  Yield:  1 ¼ cups.

Chocolate Ganache

1 (8 oz) package semisweet chocolate square

¼ cup whipping cream

Cook chocolate and whipping cream in a heavy saucepan over low heat, stirring constantly, until chocolate melts.  Yield:  ¾ cup.