- 150g bar plain chocolate (at least 70% cocoa solids)
- 250g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g golden caster sugar
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 225g plain flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g ground almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 3 tbsp cocoa powder
- 1 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tsp vanilla extract
For the chocolate cream
Preheat the oven to 160C/Gas 3/fan oven 140C. Grease a 1.7 litre/3 pint stainless steel mixing bowl and line the base (approx 9cm/31⁄2in) with a circle of greaseproof paper.
Break the chocolate into pieces in a heatproof bowl. Add 25g/1oz of the butter and stand the bowl over a pan of gently simmering water until the chocolate has melted (or melt it in the microwave). Stir until smooth.
Put the remaining butter in a separate bowl with the sugar, eggs, flour, baking powder and 85g/3oz of the almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and the vanilla extract into the remaining plain cake mixture.
Spread a little of the vanilla mixture in the base of the bowl. Top with a spoonful of the cocoa mixture, then a little of the chocolate sauce, taking care not to let the chocolate sauce get near the edge of the bowl or it will burn during baking. Continue to alternate the three mixtures in the bowl, placing large spoonfuls in at random and spreading them slightly to mix up the colours. Level the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to ripple the colours together. Don’t overmix or the colours will lose their definition.
Bake for 1 hour 30 minutes to 1 hour 40 minutes until the cake is risen and the surface feels firm to the touch. To check that the cake is done, pierce the light part of the cake with a skewer – it should come out clean. Leave to cool in the bowl, then loosen the edges and invert the cake on to a flat serving plate.
Make the chocolate cream. Heat the cream in a small heavybased saucepan until hot and beginning to bubble round the edges. Add the chocolate pieces and remove from the heat, stirring gently. Pour into a bowl and leave until the chocolate has melted. Chill for about 30 minutes, stirring occasionally until the mixture just holds its shape when beaten.
Using a palette knife, swirl the chocolate cream over the top and sides of the cake. Slice the candied fruits and use to decorate the top of the cake. Keep in a cool place (not the fridge) until ready to serve. This is a luxurious dessert, so serve thin slivers with a dollop of crème fraîche to cut through the richness.
Good Food know-how
We made the bombe in a 1.7 litre/3 pint stainless steel mixing bowl to get the shape shown in the picture. If you don’t have one, you can use an ovenproof pudding basin of the same capacity – the cake should still take 11⁄2 hours to cook.
If you’re making this for a dinner party, bake the sponge the day before, let it cool down, then wrap it in cling film and keep it in an airtight container. You can put the chocolate cream and fruits on up to 6 hours ahead of serving, as long as you keep the bombe in a cool place, but not in the fridge.