No Bake Chocolate Bomb Cake
cm in diameter bowl
For the chocolate mousse:
of dark chocolate
of whipping cream
store-bought or homemade
of milk chocolate
roasted hazelnuts or almonds
Pad the bowl with plastic wrap so that it will cover it all evenly in a uniform layer.
Chop the chocolate and put in a fireproof bowl.
Add one cup of cream and melt in a microwave or over double-boiler until everything is melted. Add salt and mix.
Beat the remaining whipping cream in a mixer bowl until you get a very firm whipped cream.
Add 1/3 of the whipped cream into the chocolate mixture and mix well until combined.
Add the remaining whipped cream into the chocolate mixture and gently fold until you get a uniform chocolate mousse.
Pour about ½ of the mousse into the padded bowl and straighten.
Sprinkle with about ½ amount of the vanilla meringues in a uniform layer.
Top with the remaining chocolate mousse and finish with some more meringues in an even layer (that will eventually make the base of the cake).
Freeze the cake for 8-10 hours until it is completely frozen.
Remove the cake gently from the bowl and remove the plastic.
Chop the chocolate and put in a bowl. Dissolve in a microwave or over double-boiler until it is completely dissolved.
Add the oil and mix well until the mixture is uniform and fairly thin.
Add nuts and stir well.
Place the frozen cake on a rack which a baking sheet is placed under it (to collect the residue of the coating) and pour the chocolate coating over the cake to cover it from all sides.
Cool for about an hour in the refrigerator for stabilization.
Thaw the cake for two hours in the refrigerator and serve.
Instead of vanilla meringues you can use any other cookie crumble you like. The flavors of course will change accordingly.
In the coating you can use dark chocolate instead of milk in the same amount.
The cake is kept in the refrigerator for up to 3 days.
The cake can be frozen for up to two weeks.