Ingredientes para Dari's Christmas Bombe
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- Almond Extract
- Vanilla
- All Purpose Flour
- Granulated Sugar
- Unsweetened Cocoa Powder
- Baking Soda
- Pistachio Nut
- Maraschino Cherry
- 2 tablespoons rum
- 2 cups strawberry ice cream, slightly softened
- 2 cups coffee ice cream, slightly softened
- Vanilla Ice Cream
- Milk Chocolate Chips
- Vegetable Oil
- 1/2 cup whipped cream, for decorating
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dari's Christmas Bombe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Dari's Christmas Bombe
- Soak cherries in rum in a covered bowl for 30 minutes.
- Preheat oven to 350°F (175°C). Grease and flour a 15 1/2 x 10 1/2-inch jelly-roll pan. Line with waxed paper, grease and lightly flour the paper.
- In a large bowl, beat milk, butter, eggs, and vanilla extract on medium speed until smooth.
- On low speed, gradually beat in flour, baking powder, salt, and sugar until just combined.
- Spread batter evenly in prepared pan.
- Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Run a knife around the edges, and carefully invert cake onto the rack. Remove waxed paper.
- Cool completely.
- Place a metal 3-quart bowl upside down on one side of the cake.
- Using the bowl as a guide, cut out a round of cake. Line the bowl with plastic wrap, extending enough wrap to cover the top when filled.
- Cut the cake round into 8 wedges.
- Line the bowl with 7 wedges, points down.
- Cut strips from the remaining cake to fill in gaps and press firmly together. Save remaining scraps.
- Drain the cherries.
- Pack softened strawberry ice cream into the bottom of the cake-lined bowl. Scatter 1/3 cup cherries and 2 tablespoons of pistachios on top.
- Freeze for 15 minutes or until firm.
- Repeat layers with coffee ice cream, cherries, and pistachios, freezing between each layer.
- Cover the top with the remaining cake scraps, pressing firmly. Fold the plastic wrap over the top.
- Freeze for at least 5 hours, or overnight.
- Melt chocolate in a medium saucepan over low heat, stirring occasionally. Remove from heat and stir in oil.
- Remove bombe from freezer. Fold back plastic wrap.
- Invert bowl onto a freezer-safe serving dish and unmold the bombe. Remove plastic wrap.
- Pour melted chocolate over the bombe and immediately spread with a metal spatula.
- Freeze briefly until coating is hard. Wrap airtight and freeze for up to 1 month.
- About 20 minutes before serving, remove from freezer, decorate with ribbon, and pipe whipped cream around the edges.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
128g
Fat
35g
Carbs
17g
