INGREDIENTS

INSTRUCTIONS

* Note: See the "Creole Cream Cheese And Praline Ice Cream" and "Chicory
Coffee Ice Cream" recipes which are included in this collection.
Place the mixing bowl, upside down on the sponge cake. Using a knife, cut
out the shape of the bowl, discarding the scraps. Line the mixing bowl with
plastic wrap. Spoon and spread the bottom and sides of the mixing bowl
evenly, about 3 inches with the Chicory Coffee Ice Cream. Place the bowl in
the freezer and freeze until firm, about 30 minutes. Spread the Creole
Cream Cheese And Praline Ice Cream evenly over the bottom and the sides,
about 3 inches of the Coffee ice cream. Place the bowl in the freezer and
freeze until firm, about 30 minutes. Fill the center of the bowl with the
chocolate ice cream. Place the circle of sponge cake on top of the filled
bowl. Cover the bowl tightly with plastic wrap and place in the freezer.
Freeze the mold until firm, about 2 hours. Remove the mold from the freezer
and unmold. Remove the plastic wrap and discard. Garnish the mold with the
whipped cream. Drizzle each slice of the bomb with chocolate sauce and
powdered sugar before serving. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“People disappoint. God doesn’t.”