Bombe au chocolat

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Chocolate genoise cake:

  • 4 eggs
  • 3/4 cup (180 milliliters) sugar
  • 1/4 teaspoon (1 milliliter) salt
  • 1/2 cup (120 milliliters) cake flour, sifted
  • 1/3 cup (80 milliliters) unsweetened cocoa powder
  • 4 tablespoons (60 milliliters) unsalted butter, melted

Chocolate cake syrup:

  • 1/2 cup (120 milliliters) sugar
  • 1/4 cup (60 milliliters) water
  • 3 tablespoons (45 milliliters) chocolate liqueur

Chocolate mousse:

  • 7 grams gelatin
  • 2 tablespoons (30 milliliters) water
  • 1/2 cup (120 milliliters) sugar
  • 1 cup (240 milliliters) milk
  • 1-1/2 cup (360 milliliters) good quality semi-sweet chocolate
  • 3 cups (720 milliliters) heavy cream

Chocolate sauce:

  • 1-1/2 cup (360 milliliters) good quality semi-sweet chocolate
  • 3/4 cup (180 milliliters) heavy cream


  1. Preheat oven to 350 F (180 C). In a stainless steel bowl, whisk together eggs, sugar, and salt. Place over bain marie and cook, whisking, until temperature reaches 110 F (45 C). Take bowl off the heat. Whip the eggs in a standing mixer with the whisk attachment until they’ve significantly increased in volume, and the mixture falls in ribbons from the beaters. In a separate bowl, sift flour and cocoa powder. Gently fold into egg mixture until properly incorporated. Slowly fold in melted butter until properly incorporated. Transfer to a 20 centimeter springform pan. Tap gently to get rid of air bubbles. Bake for 25 minutes, or until a toothpick inserted into the centre comes out clean. Remove from oven and cool.
  2. For the cake syrup, add sugar to water in a small saucepan and agitate. Put on the heat and bring to a boil. Simmer for five minutes. Remove from heat. Stir in chocolate liqueur. Cut top off cake and brush cake syrup onto cooled cake.
  3. To make chocolate mousse, dissolve the gelatin in water.  Whisk in the sugar. Heat the milk on the stove and whisk in the gelatin mixture until mixture is frothy and white. In a bain marie, melt the chocolate. Slowly add the milk mixture to the melted chocolate. Remove mixture from heat and chill in the refrigerator until cool. In a separate bowl, beat the cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
  4. For the chocolate sauce, melt chocolate in a bain marie. Add cream and whisk. Let set at room temperature for 10-20 minutes.
  5. To assemble, line a 15 centimeter stainless steel mixing bowl with plastic wrap. Spoon the chocolate mousse into the bowl. Top with the cake, syrup side down. Refrigerate three hours.
  6. Remove from bowl onto a grill rack over a baking sheet. Pour chocolate sauce over top. Let cool in refrigerator for 30 minutes.


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