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1
Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter over medium-low heat.
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2
With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
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3
With the mixer on low, beat in the warm milk mixture.
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4
Sift the flour, baking powder, cocoa, and salt together in a medium-size mixing bowl.
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5
Fold into the egg mixture and blend thoroughly until smooth.
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6
Add the vanilla and mix gently.
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7
Grease a 17 by 12-inch baking pan (or jelly-roll pan) with 2 tablespoons butter.
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8
Sprinkle with the remaining 2 tablespoons sugar.
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9
Pour the cake batter into the prepared pan, spreading it evenly.
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10
Bake until the cake springs back when touched, about 15 minutes.
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11
Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large piece of parchment paper.
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12
Let cool completely.
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13
In an electric mixer, fitted with a wire whip, combine 1 cup of the melted chocolate and cream.
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14
Whisk on medium speed until firm peaks form.
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15
Remove, cover and refrigerate until ready to use.
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16
Place a 1 1/2 quart mixing bowl upside down on the sponge cake.
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17
Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings.
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18
Line the mixing bowl with plastic wrap.
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19
Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches deep, with the chocolate ice cream.
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20
Place the bowl in the freezer and freeze until firm, about 30 minutes.
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21
Spread the Peppermint ice cream evenly over the bottom and sides, about 3 inches deep.
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22
Spoon the chocolate mousse evenly in the center of the ice cream.
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23
Place the circle of sponge cake on top of the filled bowl.
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24
Cover the bowl tightly with plastic wrap, place in the freezer, and freeze until firm, about 2 hours.
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25
Remove from the freezer and remove the plastic wrap.
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26
Unmold onto a wire rack.
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27
Pour the remaining 2 cups of melted chocolate over the entire mold, covering completely.
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28
Place back in the freezer for about 30 minutes, or until the chocolate is firm to the touch.
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29
To serve, using a hot knife, slice the bomb into 12 equal servings.
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30
Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint.
