Ripped chocolate bombe

Ripped chocolate bombe

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins - 25 mins Cook: 1 hr, 30 mins - 1 hr, 40 mins Plus cooling time

A challenge

Cuts into 12 slices
A clever and impressive dessert

Nutrition and extra info

Nutrition: per serving

  • kcal584
  • fat38g
  • saturates20g
  • carbs55g
  • sugars37g
  • fibre2g
  • protein9g
  • salt0.46g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150g bar plain chocolate (at least 70% cocoa solids)
  • 250g butter, softened

    Butter

    butt-err

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

  • 225g golden caster sugar
  • 4 large eggs

    Egg

    egg

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

  • 225g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almonds

    Almond

    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

    Milk

    mill-k

    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

  • 142ml carton double cream
  • 175g plain chocolate (at least 70% cocoa solids), broken into pieces
  • candied fruits or candied orange strips, to decorate

    Orange

    or-ange

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

  • crème fraîche, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Raquel_Emarni's picture

HI can someone please help me been looking at this delicious cake and im a bit confused with the amount of milk to use can it really be 1tbsp and if not what is the correct amount
Many Thankx
Raquel_Emarni

dakoman's picture
5

takes ages to prepare and cook, but turned out amazing! Didn;t use a food processor of any kind, just muscle!

suzanneportelli's picture
5

yummy!!

krazylegs's picture
3

Hard work!! Made this for hubbies birthday yesterday. The mixture is very thick and the sheer quantity means you really do need a machine to beat this cake to the right consistency. Unfortunately my food processor blew up last year but for light sponges, fairy cakes etc I use the whisk attachment on my hand held blender. This cake nearly overheated the motor so had to resort to hand and it took ages, couldnt seem to get rid of all the lumps. The cake however turned out beautifully and tasted heavenly. Nice and moist inside - used melted toblerone as my hubbie loves it and sprinkled chopped up pieces on top. The first taster found the creme fraiche too tart with the dark choc so most people had cream or ice cream. Looked great and everyone impressed. Wouldnt cook again though!!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.