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Bombe Abbey with Raspberry Buttercream Recipe

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This recipe for Bombe Abbey with Raspberry Buttercream, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 frozen poud cake, thawed
1 pkg frozen raspberries, thawed, drained and syrup reserved
1/4 c unsalted butter, softened
5 squares semisweet chocolate, melted
1 T dark rum
1/2 c 10X (confectioners) sugar
1 egg
1 c heavy cream
Chocolate Ganache
Raspberry Buttercream

Directions:
Directions:
Cut pound cake horizontally into 6 even layers. Cut ten 3 1/4 inch circles from 5 of the layers. Wrap; reserve. Cut ten2 inch circles from the remaining layer and scraps. Reserve 10 raspberries for garnish. Place remaining drained raspberries in container of electric blender; cover. Whirl until pureed. Beat butter in medium-sized bowl with electric mixer until light and fluffy. Beat in chocolate and rum until well mixed. Mix in 10X sugar; beat in egg until blended and glossy. Whip cream in medium-sized bowl until stiff peaks form. Stir about one-fourth of the whipped cream into chocolate mixture to lighten. Fold in remaining whipped cream until very well blended. Set 10 foil cupcake liners in muffin pan cups. Spray with non-stick cooking spray. Spoon a little of the chocolate mousse mixture into each cupcake liner. Spoon 1 tsp of the raspberry puree on top; cover with the 2 inch cake round. Spoon remaining chocolate mixture into liners to fill; smooth tops. Cover and refrigerate 4-6 hours or until firm. Place the 31/4 inch cake rounds on wire racks. Peel off foil liners from each chocolate mousse. Invert onto cake rounds. Pour Chocolate Ganache over each dessert to completely cover mousse and cake. Pipe Raspberry Buttercream around bottom of each mousse. Pipe rossette on top of each. Garnish with whole raspberry.
Chocolate Ganache: Stir together 10 squares of semisweet chocolate, melted and 1/3 c heavy whipping cream until well blended. Gradually mix in about 3 T vegetable oil to make a good pouring consistency.
Raspberry Buttercream: Beat together 1/4 c softened, unsalted butter, 2 T 10X (confectioners) sugar, and 1 T raspberry syrup in a small bowl with an electric mixer until well blended.

Number Of Servings:
Number Of Servings:
10

 

 

 

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