Chocolate Cake Bombe

"This is almost like a giant chocolate truffle... You could change the flavoring by using another flavoring instead of the almond liqueur. You should try it!"
photo by a user photo by a user
Ready In:
1hr 15mins


  • 1 lb chocolate cake
  • 1 34 cups heavy cream
  • 14 cup almond liqueur
  • 3 tablespoons sugar
  • 34 teaspoon vanilla
  • 2 ounces semisweet chocolate, melted and cooled
  • 14 cup chopped pecans
  • 2 tablespoons finely chopped and drained maraschino cherries
  • 3 ounces semisweet chocolate
  • 2 tablespoons butter or 2 tablespoons margarine


  • Thinly slice pound cake, diagonally cut each piece in half.
  • Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
  • Sprinkle cake with liqueur.
  • Set aside remaining cake pieces.
  • Whip the cream with sugar and vanilla until soft peaks form.
  • Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
  • Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
  • Cover completely with remaining cake pieces.
  • Freeze until firm about 4 hours.
  • In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
  • Cool slightly.
  • Invert frozen cake onto serving plate.
  • Remove plastic wrap and spread chocolate evenly over cake.
  • Freeze about 10 minutes or until chocolate is firm.

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