This is one of those special-occasion desserts that’s worth the effort. It’s adapted from Fine Cooking’s German Chocolate Bombs recipe—a guaranteed favorite. Rich, chocolatey, and totally unforgettable.
Ingredients for 12 bombs
For the Cake:- 115 g unsweetened chocolate, chopped (about 1 cup)
- 28 g natural cocoa powder
- 355 ml boiling water
- 200 g unbleached all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 300 g packed dark brown sugar
- 225 g unsalted butter, softened
- 4 large eggs, at room temperature
- 120 ml buttermilk, at room temperature
- 1 tsp. pure vanilla extract
- 115 g bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
- 100 g unsalted butter
- 2 large eggs, separated
- 1 Tbs. granulated sugar
- 180 ml heavy cream
- 1/4 tsp. pure vanilla extract
- Pinch kosher salt
- 115 g bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
- 2 Tbs. light corn syrup
- 240 ml heavy cream
Instructions:
Making the cake (one day ahead):
Position a rack in the center of the oven and heat the oven to 325°F.
Coat a 13×18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly.
In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.
Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)
Making the Chocolate Mousse:
Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.
In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.
Assemble the bombs:
Set two silicone bomb molds that 6 bombs each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet.
Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 12 circles from the chocolate cake. Reserve the remaining cake for another use.
Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Gently press a cake circle into each mold. Cover with plastic wrap and freeze for 5 hours or overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.
Glaze the bombs:
Put the chopped chocolate and corn syrup in a medium stainless-steel bowl.
In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth.
Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) Let the bombs sit at room temperature for about 30 minutes before serving.
Bombs freeze well.