This frozen chocolate bomb is made from a chocolate roll, which is filled with strawberry ice cream. This dessert is visually very appealing, and although it requires patience to make, it's worth it because it turns out spectacular.
Whip the egg whites with a whisk until they double in size, adding half of the sugar, and set aside.
Whip the egg yolks with a whisk, along with the other half of the sugar, until they double in size, and set aside.
Combine both mixtures and then gradually add the Duncan Hines® Chocolate Devil's Food Flour, mixing gently, and finally add the melted butter and mix again.
Spread the mixture onto a baking sheet and bake at 180 °C for 11 minutes. Remove, flip onto a dry cloth with cocoa, and immediately roll it up lengthwise. Let the roll cool.
Once the roll is cool, unroll it and spread soft ice cream on top to fill it. Roll it back up and freeze for 15 minutes.
Cut slices of the roll about 1.5 cm thick and cover a half-sphere mold with them. Fill with strawberry ice cream, making sure not to leave any air pockets.
Freeze the frozen chocolate bomb for at least 1 hour.
Unmold the frozen chocolate bomb, serve on a platter or base, and decorate with chocolate-covered candies, attaching them with a bit of chocolate frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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