Name: Christmas Bombe With Spiced Cake and Chocolate-Brandy Glaze
Cook time: 1 hour 35 minutes
Total time: 2 hours 40 minutes, plus chilling
Yield: Serves 12–16
Ingredients: Nonstick vegetable oil spray; 1/2 cup light corn syrup; 1/2 cup sugar; 2 large egg whites; 1/8 teaspoon cream of tartar; 2 (8-ounce) packages cream cheese, softened; 1 cup heavy cream; 3/4 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1/8 teaspoon kosher salt; 1 1/4 cups dried, bright orange apricots (about 8 ounces), halved; 1 1/4 cups Luxardo or maraschino cherries (about 7 ounces), halved, rinsed, patted dry; 1 1/4 cups unsalted pistachios (about 6 ounces), coarsely chopped; Nonstick vegetable oil spray; 1 cup (2 sticks) unsalted butter; 6 ounces bittersweet chocolate (70–72% cacao), coarsely chopped; 5 large eggs, room temperature; 1 1/2 cups sugar; 3/4 cup all-purpose flour; 1 tablespoon baking powder; 1 1/4 teaspoons ground cinnamon; 1/4 teaspoon finely grated orange zest; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon kosher salt; 4 1/2 ounces bittersweet chocolate, chopped; 1/2 cup plus 2 tablespoons heavy cream; Pinch of kosher salt; 1 tablespoons brandy (optional); A 9" round cake pan; a cake board

Christmas chocolate bombe with spiced cake and chocolatebrandy glaze on a cake stand.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova

Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve it with sparklers on top for a memorable entrance.