A clever and impressive dessert
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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.