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  Chocolate Bombe

1 bar (4 oz) Bakers semi sweet chocolate
1/2 cup finely chopped walnuts (black walnuts add best flavor) or pecans
3 Tbs water
1 tsp vanilla
1 cup whipping cream
1 egg separated
1/4 tsp cream de tartar

Stir chocolate in the water in top of double boiler until melted; remove from heat and add a little to egg yolk to temper it, then add this mixture to chocolate, cool until thickened. Add the vanilla and nuts and fold in the whipped cream. Beat egg white with cream de tartar till stiff. Fold into chocolate mixture.

Line Bombe form (a medium sized mixing bowl will work) with Saran wrap and then with lady fingers or sponge cake. Pour in the chocolate mixture and place in refrigerator for four hours. Turn out on serving plate and ice with another cup of whipped cream flavored with 1/2 teaspoon rum and 2 tablespoons powdered sugar. Garnish with shaved semi sweet chocolate.

This dessert freezes well. Try doubling the recipe and freeze one for later!