Chocolate Almond Bombe - Food and Health Communications

Chocolate Almond Bombe

I made this cake for my sister for her birthday. It was molded in a deep stainless steel bowl.

Chocolate Cake:

2 cups boiling water
1 cup unsweetened baking cocoa powder
2 3/4 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup margarine
2 1/4 cups sugar
1 cup egg whites
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Place cocoa powder in large mixing bowl and whisk boiling water in, stirring constantly. Allow to cool.

Cream margarine and sugar together until fluffy. Add the egg whites in four parts, mixing smooth between each addition.

Add the flour, baking powder and baking soda to the margarine mix; scrape the bowl and add 1/2 of the cocoa mixture. Mix smooth, adding the remainder of the cocoa mix slowly while the beater is mixing. Mix smooth.

Pour the batter into 2 or 3 greased 9 inch round cake pans. Bake until firm in the center, about 30-40 minutes. Allow to cool and remove from pan. Freeze until firm about 3 hours or overnight.

Prepare frosting:

2 sticks margarine
2 pounds powdered sugar
1/4 cup skim milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Cream margarine, sugar and milk together until fluffy. Add flavors and mix well.

Line a 9 inch deep mixing bowl with plastic wrap. Cut the cakes into layers and then trim the layers so they will fit in the bowl. Use the scraps and some frosting in the bottom and then follow with layers of cake and frosting on top. Chill briefly and then turn so it is right side up on a cake plate. Freeze briefly and then frost with remainder of frosting.

Cover the cake with chopped almond cookies and a little powdered sugar frosting.

Enjoy! To give a festive look, I dusted the top with a bit of red colored sugar.

Happy Birthday Sis!!

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.