Rippled Chocolate Bombe

Name: Rippled Chocolate Bombe
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: Cuts into 12 slices
Cuisine: british
Ingredients: 150g bar plain chocolate (at least 70% cocoa solids); 250g butter softened; 225g golden caster sugar; 4 large eggs; 225g plain flour; 2 tsp baking powder; 100g ground almonds; 3 tbsp cocoa powder; 1 tbsp milk; 2 tsp vanilla extract; 142ml carton double cream; 175g plain chocolate (at least 70% cocoa solids), broken into pieces; candied fruits or candied orange strips, to decorate; crème fraîche to serve

4.50 (4)

⏱ 125 mins 🍽 Cuts into 12 slices 🌶 british ✅ A challenge 🏷 Dessert

This impressive British bombe dessert features a cleverly rippled cake baked in a bowl. Layers of vanilla and cocoa sponge are swirled with a chocolate sauce before baking. Once cooled, it is coated in a rich chocolate cream and decorated with candied fruits. It serves 12 and is best presented in thin slices with a dollop of crème fraîche to balance its luxurious richness.

Ingredients

150g bar plain chocolate (at least 70% cocoa solids)
250g butter softened
225g golden caster sugar
4 large eggs
225g plain flour
2 tsp baking powder
100g ground almonds
3 tbsp cocoa powder
1 tbsp milk
2 tsp vanilla extract
142ml carton double cream
175g plain chocolate (at least 70% cocoa solids), broken into pieces
candied fruits or candied orange strips, to decorate
crème fraîche to serve

Method

Set your oven to 160C/Gas 3/fan oven 140C. Prepare a 1.7 litre/3 pint stainless steel bowl by greasing it and lining its base with a circle of greaseproof paper.
Place the chocolate pieces in a heatproof bowl with 25g/1oz of the butter. Melt over a pan of gently simmering water or in a microwave, then stir until you have a smooth sauce.
In another bowl, combine the rest of the butter with the sugar, eggs, flour, baking powder and 85g/3oz of the ground almonds. Beat for 2-3 minutes until creamy. Remove 350g/12oz of this mix to a separate bowl and blend in the cocoa powder and milk. To the remaining plain mixture, add the rest of the almonds and the vanilla extract.
Spread a small amount of the vanilla mixture in the bowl's base. Add a spoonful of the cocoa mixture, then a little of the melted chocolate sauce, keeping the sauce away from the bowl's edge. Keep alternating the three mixtures with large spoonfuls, spreading them slightly. Level the top, then draw a skewer through the batter two or three times to create a ripple effect.
Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is firm and risen. Test by inserting a skewer into a light-coloured part. it should come out clean. Let it cool completely in the bowl before turning it out onto a plate.
For the chocolate cream, warm the double cream in a small pan until it starts to bubble at the edges. Take it off the heat, add the chocolate pieces and stir gently. Transfer to a bowl, let the chocolate melt, then chill for about 30 minutes, stirring now and then, until it just holds its shape.
Use a palette knife to spread the chocolate cream over the cake's top and sides. Slice the candied fruits and arrange them on top for decoration. Store in a cool place until serving. Slice thinly and accompany with crème fraîche.

Nutrition (per serving)

Calories584 kcal

Fat38 g

Saturates20 g

Carbs55 g

Sugars37 g

Fibre2 g

Protein9 g

Sodium184 mg

Recipe details

Skill levelA challenge

CategoryDessert

Cuisinebritish