Chocolate And Fruitcake Bombe - cooking recipe

Ingredients

12 oz semi-sweet chocolate, coarsely chopped
3 1/3 cups heavy cream
2 tbsp brandy or rum
1 None egg
3 None egg yolks
1/3 cup sugar
14 oz store-bought dark fruitcake, cut into 1/3-inch pieces
2 tsp vegetable oil

Preparation

Line an 8-cup glass or metal bowl with plastic wrap, extending wrap 2 inches over side.
Combine 5 oz of the chocolate, 1 cup of the cream and brandy in a saucepan on low heat. Cook, stirring, 3 mins, or until melted and smooth.
Beat egg, egg yolks and sugar in medium bowl with an electric mixer on medium speed until thick and creamy. Beat in chocolate mixture. Transfer to a large bowl. Refrigerate 10 mins, or until cool.
Beat remaining 2 1/3 cups cream in a medium bowl with electric mixer until soft peaks form. Fold cream into cooled chocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared bowl. Fold plastic wrap over ice cream. Freeze overnight or until firm.
Using a plate as a guide, mark a 14-inch circle on parchment paper; cut out circle. Cover paper circle with plastic wrap.
Place oil and remaining 7 oz chocolate in a microwaveable bowl. Microwave on high (100%) in 30-second bursts, stirring, until melted and smooth. Unmold bombe onto serving plate; discard plastic wrap.
Spread melted chocolate on prepared paper circle. Quickly drape paper, chocolate side down, over bombe. Quickly smooth with hands, avoiding deep pleats in the plastic.
Freeze 10 mins, or until chocolate is set. Discard paper and plastic wrap; trim away excess chocolate.