Homemade Sno-Ball Recipe
Sno-ball is an American dessert originating from New Orleans. It consists of a mound of fluffy shaved ice that is flavored with sweet syrups. They are typically sold from March to October and can be found at numerous sno-ball stands throughout the city.
The tradition of sno-balls dates back to the 1930s, when Ernest Hansen and George Ortolano started to use the first ice-shaving machines.
RECIPE INGREDIENTS
FOR THE CAKE
1 stick unsalted butter, at room temperature, plus more for the molds
3/4 cup all-purpose flour, plus more for the molds
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 large egg yolk
1/4 cup sour cream
1/2 teaspoon chocolate extract, (optional)
1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water
FOR THE FILLING AND FROSTING
1 cup granulated sugar
1/3 cup water
4 large egg whites, at room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups sweetened shredded coconut, preferably Baker’s Angel Flake Coconut
6 drops red food coloring
DIRECTIONS ON HOMEMADE SNO-BALL RECIPE
MAKE THE CAKES:
Heat the oven to 350°F (175°C).
Butter and flour the molds.
In the bowl of a stand mixer, beat the butter and sugars until fluffy, about 5 minutes. Sift the flour, cocoa, baking soda, and salt into a medium bowl and set aside.
Add the egg and then the yolk to the butter and sugar mixture. Add the sour cream and chocolate extract, if using, and mix until combined. Alternate adding the dry ingredients and the instant coffee mixture in 3 additions, beginning and ending with the dry ingredients.
Divide the batter evenly among the molds, filling them almost to the top. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Set the molds on a wire rack and let cool for 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place the cakes on the wire rack to cool completely.
MAKE THE FILLING AND FROSTING:
In a small, heavy saucepan, over medium heat, bring the sugar and water to a boil. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes. This is known as the soft-ball stage.
Using a stand mixer, beat the egg whites on high speed until frothy. Add the salt and beat until the whites are glossy and hold soft peaks.
When the syrup is at the desired temperature, carefully pour it in a very thin stream down the side of the bowl into the egg whites with the beater still on high speed. Continue to beat until the mixture cools, 8 to 10 minutes.
Beat in the vanilla. Scoop out and reserve about 3/4 cup of the meringue. Add 3 drops red food coloring to the remaining meringue in the bowl of the stand mixer and mix until combined.
Place the coconut in a food processor fitted with a metal blade, add 3 drops food coloring, and pulse 15 times. Turn the coconut into a large bowl.
ASSEMBLE THE SNO BALLS
Using a serrated knife, carefully slice off the top third of each cake, keeping each top alongside its cake.
Pinch about a tablespoon and a half of cake from the inside center of each cake and set aside for nibbling. Fill the hole with a dollop of the reserved white meringue and replace the top.
Thickly frost the top of the cakes with the pink meringue. Then generously sprinkle each cake with coconut until completely covered. Tamp down gently on the coconut to maintain the domed shape.
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