This is the Dessert for chocolate and coffee lovers! 

I found this recipe in a chatelaine magazine in mid nineties. It is a good dessert on  a warm day.  It is a fancy way of serving ice cream.

Makes 20 servings

Ingredients

• 4                cups Coffee ice cream
• 4                cups Chocolate ice cream
• 1                cup whipping cream
• 8                oz  Bittersweet chocolate
•                   finely chopped

Brownie Base

• 1               cup butter
• 1               cup Sifted unsweetened cocoa powder
• 4               Eggs
• 1-1/2         cup Granulated sugar
• 1/4            cup Coffee liqueur or brewed espresso
• 1               tsp Vanilla or rum extract
• 1/2            cup All-purpose flour

Instructions

Brownie Base:

1. In a small saucepan, melt butter over low heat; stir in cocoa powder and set aside.
2. In a large bowl, beat eggs with sugar until pale and thickened; stir in coffee liqueur and vanilla. 
3. Fold in cocoa mixture, then flour.  Pour into greased and floured 9” spring form pan; bake in 350 degrees oven for about 35 minutes or until set but still slightly jiggly in centre. 
4. Transfer to a rack; let cool for 1 hour.  Remove sides from pan; let cool completely.

 

1. Let coffee ice cream stand at room temperature for 20 min. or until softened. 
2. Line 9” diameter bowl with plastic wrap, leaving 3” overhang.
3. Line bowl with even layer coffee ice cream, leaving 1” space at top.
4. Freeze for about 30 min. or until firm.
5. Fill with chocolate ice cream, pressing down and smoothing top, leaving 1” space at top.
6. Cover with plastic wrap and freeze for about 2 hrs or until firm.
7. In a small saucepan, heat whipping cream just until bubbles start to form around edge; remove from heat.  Pour over bittersweet chocolate, stirring until melted.  Let cool.
8. Cut off any raised edges from top of brownie.  Spread top with 1/4 cup of chocolate mixture.  Invert brownie onto frozen ice cream, Pressing chocolate sauce against ice cream.  Freeze for about 1 hour or until firm.
9. Remove plastic wrap.  Invert onto serving plate; remove bowl and plastic wrap. 
10. Spoon 1/4 cup of the remaining chocolate mixture into piping bag.  Working quickly spread remaining chocolate mixture over dome of ice cream and brownie.  Freeze for about 30 min. or firm.
11. Pipe chocolate mixture all over the bombe in squiggles.  Freeze bombe for about 30 minutes or firm.  ( Bombe can be covered loosely with plastic wrap and stored in rigid container in freezer for up to a week.)
12. Let stand at room temperature for 15 min. before serving.