Decadent Cherry Bombe

Directions

1. 1
   Chocolate Cake: Sift together flour and cocoa powder.
2. 2
   Beat egg yolks and vanilla with whisk until well blended.
3. 3
   Beat egg whites in 12-qt.
4. 4
   (12-L) bowl of mixer fitted with wire whisk attachment on high speed until foamy.
5. 5
   Gradually beat in 3 cups (750 mL) sugar (or 1-1/2 cups [375 mL] sugar for trial recipe) until stiff peaks form.
6. 6
   Beat in yolk mixture just until blended.
7. 7
   Fold in flour mixture.
8. 8
   Pour batter into 4 oiled parchment-lined full-sheet pans (or into 2 prepared full-sheet pans for trial recipe).
9. 9
   Bake in 425 degrees F convection oven 5 to 8 min.
10. 10
    or just until cakes are firm to the touch.
11. 11
    Immediately slide cakes (with parchment paper) onto wire racks.
12. 12
    Cool completely.
13. 13
    Sprinkle each cake with 2 Tbsp.
14. 14
    (30 mL) of the remaining granulated sugar.
15. 15
    Stack (with paper) on cool sheet pan; wrap with plastic wrap.
16. 16
    Refrigerate up to 2 days.
17. 17
    Cheesecake: Brush 1 full-sheet pan (or 1 half-sheet pan for trial recipe) lightly with some of the butter.
18. 18
    Cover bottom of pan with parchment paper; brush generously with remaining butter.
19. 19
    Press graham crumbs into butter in pans; set aside.
20. 20
    Beat cream cheese spread, sugar, juices and vanilla in 6-qt.
21. 21
    (6-L) bowl of mixer fitted with paddle attachment 1 min.
22. 22
    or until well blended, stopping frequently to scrape bottom and side of bowl.
23. 23
    Gradually beat in whole eggs, yolks and cream.
24. 24
    Pour over crumbs.
25. 25
    Bake in 300 degrees F convection oven 15 to 20 min.
26. 26
    or just until centres are set.
27. 27
    (The cheesecakes should not rise or crack.)
28. 28
    Cool completely in pans on racks.
29. 29
    Refrigerate until ready to use.
30. 30
    Cherry Bombe Filling: Combine cherries, sugar, lemon juice, wine, salt, nutmeg and cinnamon sticks in medium saucepan.
31. 31
    Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min., stirring occasionally.
32. 32
    Mix corn starch and water until well blended.
33. 33
    Add to cherry mixture; stir.
34. 34
    Bring to boil, stirring constantly.
35. 35
    Remove from heat.
36. 36
    Add butter; stir until melted.
37. 37
    Stir in brandy.
38. 38
    Discard cinnamon sticks.
39. 39
    Keep filling warm.
40. 40
    Chocolate Sauce: Bring cream and milk just to boil in saucepan on medium heat.
41. 41
    Remove from heat.
42. 42
    Add chocolate; stir until completely melted.
43. 43
    Keep warm.
44. 44
    Cherry Bombes: Butter 48 (5-oz./140-g) microwaveable ramekins (or butter 24 ramekins for trial recipe); sprinkle each with 1 tsp.
45. 45
    (5 mL) of the remaining sugar.
46. 46
    Cut each Chocolate Cake into 12 (5-1/2-inch) circles.
47. 47
    Cut Cheesecake into 48 (2-1/2-inch) circles (or into 24 circles for trial recipe) .
48. 48
    Press 1 chocolate cake circle, top-side down, onto bottom and up side of each prepared ramekin; fill with 1/4 cup (50 mL) Cherry Bombe Filling.
49. 49
    Cover with 1 cheesecake circle, crumb-side up.
50. 50
    If necessary, trim edges of chocolate cakes to fit ramekins.
51. 51
    Refrigerate until ready to use.
52. 52
    For each serving: Microwave 1 filled ramekin on HIGH 45 sec.
53. 53
    or until heated through (180 degrees F).
54. 54
    Invert onto serving plate.
55. 55
    Drizzle plate with 2 Tbsp.
56. 56
    (30 mL) warm Chocolate Sauce.