Chocolate Cake Bombe

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb chocolate cake
• 1 3/4 cups heavy cream
• 1/4 cup almond liqueur
• 3 tablespoons sugar
• 3/4 teaspoon vanilla
• 2 ounces semisweet chocolate, melted and cooled
• 1/4 cup chopped pecans
• 2 tablespoons finely chopped and drained maraschino cherries
• 3 ounces semisweet chocolate
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 thinly slice pound cake, diagonally cut each piece in half.
• 2 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.
• 3 sprinkle cake with liqueur.
• 4 set aside remaining cake pieces.
• 5 whip the cream with sugar and vanilla until soft peaks form.
• 6 fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
• 7 fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
• 8 cover completely with remaining cake pieces.
• 9 freeze until firm about 4 hours.
• 10 in saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
• 11 cool slightly.
• 12 invert frozen cake onto serving plate.
• 13 remove plastic wrap and spread chocolate evenly over cake.
• 14 freeze about 10 minutes or until chocolate is firm.