This is my chocolate ice cream bomb I made. Underneath is a layer of sable cookie, chocolate ice cream, vanilla parfait, and raspberry coulis.
Have you ever had an ice cream bomb before? I’ve had it once before at my friend’s house in eighth grade for her birthday, but I don’t remember much about it. I think it was her favorite cake or something. I remember her raving about it all the time.
I can see why! It’s the bomb. Heh heh. It’s delicious! Have you guys had a bomb before? French readers, what’s the proper name for this dessert? You don’t call it a bomb, do you? Oh and you were right… I was definitely saying nougat wrong. It’s nougahhh! Sorry, so American.
The next picture is of the chocolate woodgrain cake I’ve been working on this week. It will be finished tomorrow. It’s hazelnut dacquoise, chocolate ice cream, and caramelized hazelnuts.
We did some chocolate air brushing today. They had this big compressor set up with a spray gun filled with chocolate.
The chocolate spray is a mixture of melted chocolate and cocoa butter. Then you just spray, spray, spray on your ice cream cake.
We made an Italian meringue and piped it all over the bomb. The chef didn’t completely cover hers with meringue when she did a demo on this (that way you could see the velvety chocolate shell, too). I did though, because I couldn’t stop piping. Plus I wanted the cake to be like baked Alaska. I torched this baby with a blowtorch, and it smells like s’mores. I garnished the cake with sable cookies and raspberries.
As requested, here’s a picture of the sliced cake.
Best ice cream cake ever. Totally beats that ice cream cake I had from Aldi last month.
It’s so soft, and not icy at all. The Italian meringue is so freaking amazing when it’s frozen. It’s like whipped cream! It doesn’t really freeze!
Bomb bomb bomb. Bomb bomb bomb bomb.