German Chocolate Bombs Recipe

Directions:

1. These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead.
2. Yields 10 individual bombes
3. For the cake
4. Cooking spray
5. Oz. unsweetened chocolate, chopped (about 1 cup)
6. Oz. (1/4 cup) natural cocoa powder
7. -1/2 cups boiling water
8. Oz. (1-1/2 cups) unbleached all-purpose flour
9. Tsp. baking soda
10. /4 tsp. kosher salt
11. -1/2 cups packed dark brown sugar
12. Oz. (1 cup) unsalted butter, softened
13. Large eggs, at room temperature
14. /2 cup buttermilk, at room temperature
15. Tsp. pure vanilla extract
16. Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.
17. For the coconut-pecan filling
18. -1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
19. Oz. (2/3 cup) pecans, toasted and cooled
20. /3 cup granulated sugar
21. -1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
22. Large egg yolks
23. -oz. can evaporated milk
24. /2 tsp. pure vanilla extract
25. For the chocolate mousse
26. Oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
27. -1/2 oz. (7 Tbs.) unsalted butter
28. Large eggs, separated
29. Tbs. granulated sugar
30. /4 cup heavy cream
31. /4 tsp. pure vanilla extract
32. Pinch kosher salt
33. For the glaze
34. Oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
35. Tbs. light corn syrup
36. Cup heavy cream
37. Make the cake
38. Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.
39. 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.
40. 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.
41. 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.)
42. Make the coconut-pecan filling
43. Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.
44. Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)
45. Make the chocolate mousse
46. 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.
47. 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.