Dari's Christmas Bombe Recipe

How to Make Dari's Christmas Bombe

1. Soak cherries in rum in a covered bowl for 30 minutes.
2. 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.
3. In a large bowl, beat milk, butter, eggs, and vanilla extract on medium speed until smooth.
4. On low speed, gradually beat in flour, baking powder, salt, and sugar until just combined.
5. Spread batter evenly in prepared pan.
6. Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool in pan on a wire rack for 10 minutes.
8. Run a knife around the edges, and carefully invert cake onto the rack. Remove waxed paper.
9. Cool completely.
10. Place a metal 3-quart bowl upside down on one side of the cake.
11. 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.
12. Cut the cake round into 8 wedges.
13. Line the bowl with 7 wedges, points down.
14. Cut strips from the remaining cake to fill in gaps and press firmly together. Save remaining scraps.
15. Drain the cherries.
16. 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.
17. Freeze for 15 minutes or until firm.
18. Repeat layers with coffee ice cream, cherries, and pistachios, freezing between each layer.
19. Cover the top with the remaining cake scraps, pressing firmly. Fold the plastic wrap over the top.
20. Freeze for at least 5 hours, or overnight.
21. Melt chocolate in a medium saucepan over low heat, stirring occasionally. Remove from heat and stir in oil.
22. Remove bombe from freezer. Fold back plastic wrap.
23. Invert bowl onto a freezer-safe serving dish and unmold the bombe. Remove plastic wrap.
24. Pour melted chocolate over the bombe and immediately spread with a metal spatula.
25. Freeze briefly until coating is hard. Wrap airtight and freeze for up to 1 month.
26. About 20 minutes before serving, remove from freezer, decorate with ribbon, and pipe whipped cream around the edges.