Hello my dear readers,
Our recipe today is…
Pumpkin Chocolate Bombes.
The perfect Thanksgiving dessert?
Why?
Because it has flavorful pumpkin cake base which is perfectly spiced, moist and covered with the best
cheese filling (ever). No discussion about it.
Should I mention the icing on the cake?
Of course I should.
It is the best chocolate icing with only two ingredients…or 3 if you decide to add “alcohol”.
After all, Thanksgiving can be very stressful family event…(wink…wink…)
So, let’s make the best cake to impress your family and friends.
ACTION TIME
How to make Pumpkin Chocolate Bombes?
Ingredients
4 eggs (organic and room temperature)
1 3/4 cups pumpkin puree
1 cup oil
1 and 2/3 cups regular sugar
2 cups flour (all purpose)
1 TBSP cinnamon
3 TBSP espresso powder
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cheese Filling
8 oz cream cheese
1 1/2 cups heavy cream
1 cup icing sugar
1/2 tsp pure vanilla extract
3/4 cup crumbled pumpkin cake
Chocolate Icing
6 oz chocolate
1 TBSP oil
Optional: 1 TBSP rum/brandy
INSTRUCTIONS
Preheat oven to 350 F.
Line 12×17 inch baking sheet pan with aluminum foil.
Spray with baking spray and set aside.
Dry ingredients: To a medium bowl add the following ingredients:
Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt.
Mix all of them together and set aside.
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Cool it.
Cheese Filling
In a large bowl mix cheese and sugar.
Add vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Add crumbled pumpkin cake into it and mix all ingredients.
Keep it in the fridge until ready for use.
Assemble the bombes
You will need two silicone bombe molds for this recipe.
Turn the cake out onto a cutting board.
Use round cookie cutter and cut 12 circles from pumpkin cake.
You will have extra cake. Crumble some pumpkin cake to get 3/4 cup.
You will use it for the best cheese filling.
Reserve the remaining cake for Pumpkin Cheese Nutella Trifle-Leftovers Life
Scoop about 1/4 cup of cheese filling into each mold.
Press a cake circle into each mold.
Cover with plastic wrap and freeze overnight.
NEXT DAY
Unmold the frozen bombes and cover with chocolate icing.
Decorate with pumpkin candy, whip cream or shaved chocolate.
Chocolate Icing
Using a double boiler method melt the chocolate and oil.
If you wish you can add rum or brandy to melted chocolate.
Refrigerate until set.
To print this recipe, please check the box below.
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Pumpkin Chocolate Bombes
Pumpkin chocolate bombes is the best recipe from 5starcookies.
Impress your family and friends with this recipe.
Ingredients
- 4 eggs (organic and room temperature)
- 1 3/4 cups pumpkin puree
- 1 cup oil
- 1 and 2/3 cups regular sugar
- 2 cups flour (all purpose)
- 1 TBSP cinnamon
- 3 TBSP espresso powder
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Cheese Filling
- 8 oz cream cheese
- 1 1/2 cups heavy cream
- 1 cup icing sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup crumbled pumpkin cake
- Chocolate Icing
- 6 oz chocolate
- 1 TBSP oil
- Optional: 1 TBSP rum/brandy
Instructions
Preheat oven to 350 F.
Line 12×17 inch baking sheet pan with aluminum foil.
Spray with baking spray and set aside.
Dry ingredients: To a medium bowl add the following ingredients:
Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt.
Mix all of them together and set aside.
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Cool it.
Cheese Filling
In a large bowl mix cheese and sugar.
Add vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Add crumbled pumpkin cake into it and mix all ingredients.
Keep it in the fridge until ready for use.
Assemble the bombes
You will need two silicone bombe molds for this recipe.
Turn the cake out onto a cutting board.
Use round cookie cutter and cut 12 circles from pumpkin cake.
You will have extra cake. Ground some extra cake to get 3/4 cup.
You will use it for the best cheese filling.
Scoop about 1/4 cup of cheese filling into each mold.
Press a cake circle into each mold.
Cover with plastic wrap and freeze overnight.
NEXT DAY
Unmold the frozen bombes and cover with chocolate icing.
Decorate with pumpkin candy, whip cream or shaved chocolate.
Chocolate Icing
Using a double boiler method melt the chocolate and oil.
If you wish you can add rum or brandy to melted chocolate.
Refrigerate until set.
Notes
Enjoy and share.
Reserve the remaining cake for another FAB recipe from 5starcookies called....
Pumpkin Cheese Nutella Trifle-Leftovers Life
Check the link:
FINAL NOTE
If you like pumpkin and chocolate, you will adore these pumpkin chocolate bombes.
They are full of flavor and insanely delicious.
Final Grade:
A++++++++++++++++++++++++
Additional Information
If you don’t have 6 Holes Silicone Mold you can buy it on http://amazon.com
The one I used is – check the link
OTHER BOMBES RECIPE FROM 5STARCOOKIES
Chocolate Bombes – Be the BEST
https://www.5starcookies.com/2018/05/26/chocolate-bombes-be-the-best/
Oreo Chocolate Bombes – Sweet Magic Addiction
https://www.5starcookies.com/2019/05/27/oreo-chocolate-bombes-sweet-magic-addiction/
Nutella Chocolate Bombes – Sex Bomb is Calling You
https://www.5starcookies.com/2018/02/21/nutella-chocolate-bombes-sex-bomb-calling/
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from your
Cookie
See you soon…
the best pumpkin chocolate bombes – 5 star recipe
