Boozy chocolate bombes

Boozy chocolate bombes

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(5 ratings)

Prep: 35 mins Cook: 40 mins Plus cooling and chilling

A challenge

Makes 6
Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping - stunning!

Nutrition and extra info

  • Freeze sponge only

Nutrition: per bombe

  • kcal737
  • fat42g
  • saturates25g
  • carbs75g
  • sugars65g
  • fibre2g
  • protein10g
  • salt0.7g

Ingredients

  • 100ml Irish cream liqueur (we used Baileys)
  • 200g white chocolate (use cheaper chocolate, it will melt better), broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • real or artificial holly, to decorate

For the sponge

  • 100g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g dark chocolate, 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…

  • 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
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g light soft brown sugar
  • 2 large eggs
  • 85g natural yogurt

For the chocolate mousse

  • 50g dark chocolate, 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…

  • 1 large egg, separated
  • 50g caster sugar
  • 75ml double cream

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.

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Comments, questions and tips

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rebeccahudson
13th Dec, 2012
4.05
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!
theabinewell
12th Dec, 2012
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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