Double Chocolate Bombe

Ingredients:

Chocolate mousse ( made according to previous recipe)

White chocolate mousse ( made according to previous recipe)

1/2 cup roasted pecan pieces

1/4 cup butter (softened)

1/4 cup vegetable shortening

1.5 tsp vanilla extract

3 large eggs separated

1 cup all purpose flour

1/2 tsp baking soda

1/2 cup butter milk

Ganache:

1 (8 oz) packet semi-sweet baking chocolate squares

1/4 cup cream

Protocol:

Grind pecans into a fine powder.

Beat butter and shortening at medium speed with an electric mixer, until creamy, gradually add sugar, beating well. Add vanilla, beat until blended.

Now add egg yolks, one at a time, beating after each additions

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.

Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.

To make Ganache: Cook chocolate and cream on low heat, stirring until chocolate is melted.