Boozy chocolate bombes

Boozy chocolate bombes

Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping - stunning!

Difficulty and servings

For the keen cook

MAKES 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

plus cooling and chilling
Freezable

Freeze sponge only

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.
  2. To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
  3. While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
  4. Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
  5. Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.
Try

FOR THE BEST RESULTS...

Assemble the soaked sponge and mousse the day before to allow all the lovely flavours to mingle.

PER BOMBE

737 kcalories, protein 10g, carbohydrate 75g, fat 42 g, saturated fat 25g, fibre 2g, sugar 65g, salt 0.7 g

Recipe from Good Food magazine, December 2012.

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Latest comments and suggestions

  • Binder photo AbiN

    12 December 2012

    AbiN commented on this recipe

    I've not made this yet so can't rate it, but would like ideas to use instead of Baileys for people that don't drink alcohol Any ideas gratefully received. Thanks, AbiN

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  • Binder photo MrsLo

    13 December 2012

    MrsLo commented on this recipe

    AbiN you could maybe use double cream, sweeten it with sugar and add some coffee and spices if you liked. Like nutmeg, cinnamon etc. I have not tried this recipe either but will be over the festive period. Will feedback!

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  • Binder photo global001

    20 December 2012

    global001 commented on this recipe

    Sounds like a great recipe but I hate coffee sponge. Does anyone know if the chocolate in the sponge will be enough flavour if I just leave out the coffee or will I need to add more to compensate? Thanks.

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  • Binder photo Kev

    25 December 2012

    Kev rated and commented on this recipe

    5 stars

    A real Xmas delish but jst one thing i think its way too sweet, mayB you can consider using less sugar in the sponge! But its def a great recipe. At global001- U can substitute the coffee with more vanilla essence and add a further tsp of water.

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  • Binder photo MrsLo

    27 December 2012

    MrsLo rated and commented on this recipe

    4 stars

    I made these for Christmas day as an alternative to Christmas pudding. They were a big hit although I think they could have done with more Irish Cream personally, but that might just be my taste. Also, this is not a criticism but they were enormous! Only one person managed a whole one and everyone else shared between two. I would make these again, though with more liqueur and perhaps slightly less chocolate on top. I might also like to try it as one big cake instead of individual ones as that way people could have as much as they like.

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  • Binder photo Mrs H

    15 January 2013

    Mrs H rated and commented on this recipe

    4 stars

    Delicious recipe but I agree with Mrs Lo, they are rather large and filling. When I make the recipe again I will make 1 big cake and people can have as much as they like. This would also save a lot of time assembling individual cakes. They are quite sweet and I didn't think the white chocolate top on the pictures was very attractive so I just piped some white chocolate lines on top and made some white chocolate leaves to decorate. I wouldn't really describe the recipe as being suitable for a keen cook, they are quite easy, but time consuming.

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Difficulty and servings

For the keen cook

MAKES 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

plus cooling and chilling
Freezable

Freeze sponge only

Ingredients

  • 100ml Irish cream liqueur (we used Baileys)
  • 200g white chocolate (use cheaper chocolate, it will melt better), broken into pieces
  • real or artificial holly , to decorate

FOR THE SPONGE

  • 100g butter , plus extra for greasing
  • 50g dark chocolate , broken into pieces
  • 2 tsp instant coffee , mixed with 1 tbsp boiling water
  • 1 tsp vanilla extract
  • 100g plain flour
  • 1 tbsp cocoa
  • ¼ tsp bicarbonate of soda
  • 140g light soft brown sugar
  • 2 large eggs
  • 85g natural yogurt

FOR THE CHOCOLATE MOUSSE

  • 50g dark chocolate , broken into pieces
  • 1 large egg , separated
  • 50g caster sugar
  • 75ml double cream
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PER BOMBE

737 kcalories, protein 10g, carbohydrate 75g, fat 42 g, saturated fat 25g, fibre 2g, sugar 65g, salt 0.7 g

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