Chocolate orange bombe Alaska with hot chocolate sauce

Chocolate orange bombe Alaska with hot chocolate sauce

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(10 ratings)

Prep: 1 hr, 15 mins Cook: 20 mins Plus cooling and freezing

A challenge

Serves 8
This twist on baked Alaska looks simply stunning – and the dark chocolate and orange flavours are just as good. Try it for Christmas, Hogmanay or New Year

Nutrition and extra info

  • Freeze up to the end of stage 5


  • kcal912
  • fat63g
  • saturates33g
  • carbs80g
  • sugars68g
  • fibre1g
  • protein11g
  • salt0.46g
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    For the cake

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 egg yolks
    • 3 tbsp caster sugar
    • 100g/4oz bar dark chocolate (minimum 70% solids), broken into pieces
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 100g unsalted butter, cut into cubes
    • 50g plain flour

    For the marmalade ice cream

    • 1 vanilla pod
    • 200ml whole milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 large orange, zest only



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100g caster sugar
    • 568ml/19 fl oz pot double cream
    • 6 large egg yolks
    • 5 tbsp orange whisky marmalade (good-quality, fine cut)

    For the centre

    • 600ml/1pint tub orange sorbet (you will only need approx 400ml), softened slightly



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the meringue topping

    • 4 egg whites
    • 225g caster sugar

    For the chocolate sauce

    • 200g/7oz bar dark chocolate (minimum 70 per cent solids)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 25g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 5 tbsp warm water


    1. First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a Swiss roll tin and line the base with non-stick baking parchment. Put the whole eggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter in a bowl over a pan of almost simmering water, stirring occasionally.

    2. When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely.

    3. Line a 1-litre freezer-proof pudding basin with cling film. Cut a small circle of sponge cake to fit the base then cut triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining sponge for later. Place the bowl in the freezer to firm up the sponge.

    4. Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and cream into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks together in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking all the time. Return the mix to a clean pan and stir constantly over a gentle heat for about 5 mins until the mixture has just thickened. Pass through a sieve and leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick.

    5. Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just firm.

    6. Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and that’s all the really hard work done.

    7. To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally.

    8. About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition. Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Bake for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as before or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take the Chocolate orange bombe Alaska to the table immediately and serve sliced, drizzled with the hot chocolate sauce.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Jan, 2009
    Like Lisa I also made this for Christmas, however I had to make double the amount as I had 16 for dinner ( actually I had 16 up until the 3rd of January!!). I love making desserts and I will try anything, but I have to say that this looked SOOO impressive going to the table. My husband turned off the lights and we inserted sparklers ( The kids ranging in age from 4 to 12 LOVED this part). So thank you VERY much for making my dessert choice for Christmas so easy. Happy New Year!
    21st Nov, 2008
    I made this for christmas for those who didn't like Christmas pudding. It went down a treat and looked really impressive. The best bit was that it could mainly be made well in advance.
    19th Aug, 2008
    really amzing


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