Dari's Christmas Bombe' Recipe

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Dari's Christmas Bombe'
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Ingredients
18
Count
Nutrition
365
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Soak cherries in rum in a covered bowl until plumped, about 30 minutes or while preparing cake. Heat oven to 350°F Grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line with waxed paper. Grease and lightly flour paper. Have ready a metal 3-quart bowl.
  2. Cake: Beat milk, butter, eggs and extracts in a large bowl with an electric mixer on medium speed until blended and smooth. On low speed, beat in remaining Cake ingredients until blended. Spread batter evenly in prepared pan. Bake 30 minutes or until a pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
  3. Run a knife around edge of pan. Turn cake out on a wire rack (or 2 pushed together). Remove waxed paper; cool completely. Place the metal bowl upside down near edge on one side of cake. Using bowl as a guide, cut out a round of cake Line bowl with plastic wrap, letting enough wrap extend above rim to cover top when filled. Cut cake round into 8 wedges.
  4. Line bowl by placing 7 wedges, points down, in bowl. To complete lining bowl, cut strips from remaining cake to fill area above wedges. Press pieces together with fingertips to close seams. Save remaining scraps. Drain cherries. Pack strawberry ice cream into bottom of cake-lined bowl.
  5. Scatter 1/3 cup cherries and 2 tablespoons pistachio nuts on top. Place in freezer 15 minutes or until firm. Using coffee ice cream next, repeat layers with remaining ice cream, cherries and nuts, freezing between layers. Cutting cake scraps to fit, cover top, pressing down firmly. Fold plastic wrap over top. Freeze at least 5 hours or overnight.
  6. Just before coating bombe, melt chocolate in medium-size saucepan over low heat, stirring occasionally. Remove from heat; let stand 5 minutes, then stir in oil until blended. Remove bombe from freezer. Fold back plastic wrap on top. Invert bowl onto a freezer-safe serving dish and unmold bombe. Remove plastic wrap. Pour chocolate coating over top of bombe and immediately spread with a metal spatula until bombe is coated.
  7. Freeze briefly until coating is hard, or wrap airtight and freeze up to 1 month. About 20 minutes before serving, remove bombe from freezer, decorate with ribbon (holding it in place with toothpicks), then pipe whipped-cream border around bombe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.45 Kcal (1530 kJ)
Calories from fat 103.65 Kcal
% Daily Value*
Total Fat 11.52g 18%
Cholesterol 49.01mg 16%
Sodium 200.04mg 8%
Potassium 220.53mg 5%
Total Carbs 59.88g 20%
Sugars 35.53g 142%
Dietary Fiber 2.79g 11%
Protein 7.47g 15%
Vitamin C 1.2mg 2%
Iron 0.8mg 5%
Calcium 99.7mg 10%
Amount Per 100 g
Calories 230.06 Kcal (963 kJ)
Calories from fat 65.25 Kcal
% Daily Value*
Total Fat 7.25g 18%
Cholesterol 30.86mg 16%
Sodium 125.93mg 8%
Potassium 138.83mg 5%
Total Carbs 37.69g 20%
Sugars 22.37g 142%
Dietary Fiber 1.76g 11%
Protein 4.7g 15%
Vitamin C 0.8mg 2%
Iron 0.5mg 5%
Calcium 62.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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