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…

    • 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 translucent, golden-amber coloured, sweet syrup

    • 25g butter



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

    • 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

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    16th Sep, 2018
    I made this dessert today. A few comments to add; 1. I didn’t have a plastic pudding bowl so used a glass one. 2. I made the sponge - delicious. Would make again. 3. I made the sorbet. As others have said 200g sugar is way too much. Also the star anise flavour was too strong for me. 4. I made the marmalade ice from scratch. I used rindless marmalade. 5. I have an Andrew James icecream machine and used that. Rather than using the paddle I think it may have been better to manually stir the mixture in the ice cream machine. It took a long time to thicken. The ice cream was very rich. Next time I might buy Haagen Dazs, less faffing about. 6. I used an orange, wrapped in cling film, on a skewer to create the indent. That worked very well. 7. It took less than 15 minutes in the oven and the spikes burnt slightly. 8. Overall tasted good but a fair bit of effort. Next time I’d buy the sorbet and ice cream.
    18th Dec, 2015
    I haven't eaten the completed dessert as have got it ready for Christmas eve but so looking forward to it from the sections I have tasted! Just wanted to add some tips to help others out there. The swiss roll tin I used was about 32 x 22. You may think that there is not enough sponge to coat the cling filmed lined dish. The sponge is quite moist and you can press it to fill in the gaps no problem. The ice cream is beautiful. I couldn't find marmalade with whiskey but used about 2 teaspoons of Cointreau (add to taste) mixed with the marmalade instead which I thought gave a nicer flavour as not a whiskey lover. I also followed another review and whizzed these up to make the orange peel in the marmalade smaller. I have tried mixing ice cream by hand and now do have a cheap ice cream maker that I find makes it easier. I can forget about it for 20 mins whilst it's working and ice cream is smoother and less ice particles in it. I couldn't find a small enough bowl to make an indent in the ice cream so wrapped an orange in cling film and put a wooden skewer through the top third, hung this over the bowl and then put the ice cream in around it. It worked a treat and left a good section for the sorbet. You will have some left over which we had as a dessert for the next day. I used the good food recipe for the sorbet - agree with a previous review that it only needs half the sugar so taste as it heats up so you get the right level of sweetness for you. I put the egg whites in the freezer so I can use for the meringue. Not sure they will work after being frozen but will give it a go. It's now complete and in the freezer for Christmas eve. I hope the above comments help others, I'm really looking forward to it and think its worth a go.
    19th Aug, 2012
    I made this for a dinner party, however I made some awful mistakes. I cooked it on my best plate which exploded in the oven. Next time I will cook it on a baking tray and then transfer it onto my second best plate (because the best one is now in 10 pieces). Also I put it too far up the oven. Next time I will put it in the middle. And one side got burnt (purely my fault, again) because it was too far in the back of the oven right above the burner. The guests enjoyed it and didn't mind too much about the drama. I also forgot to serve the chocolate sauce and just left it in the microwave. However, I can't fault the recipe. Orange sorbet gives it a sharpness, chocolate cake gives it a soft chocolateyness and meringue is crunchy, chewy and soft. Gorgeous. (I just used bought vanilla ice cream as it was and made my own sorbet, recipe from bbc good food)
    29th Apr, 2012
    Although very time-consuming to make, the individual steps were mostly quite easy. I particularly was happy with how the orange sorbet and chocolate cake went - they're very tasty. I was quite unhappy with the orange ice-cream; next time, I'll cook it in a bowl over simmering water, and be much more liberal with the 'flavours' (e.g. the whiskey, marmalade, etc), and increase the ratio of sorbet to ice-cream. Also, make sure you don't make the meringue peaks/swirls too far from the base (i.e. don't make them too 'peaky'), as they'll burn easily. Although this sounds like a list of criticisms, I was happy with it overall and enjoyed making it, but feel there a few changes before it'll be perfect.
    3rd Jan, 2012
    I thought that this was amazing, and not actually too tricky! I made the sorbet (first time, super easy) and then bought cornish cream ice cream and mixed in a load of orange zest and juice and returned to freezer (stirred every half hour for a while). To make it less stressful once guests arrived, I made the meringue and completed the entire thing the day before and froze it all. This cooked just fine, but could have done with some melting time pre-oven! Difficult to cut into!! However once served, tasted amazing, and looked spectacular. Going to try a raspberry one next!
    19th Dec, 2011
    I made this at the weekend for our stage of a Christmas safari supper and it was amazing! Perfect, as I could pop the main part out of the freezer and finish off with the meringue while our guests enjoyed a Christmas cosmopolitan. I wasn't able to find any orange sorbet to buy so made this too. Topped it off with an ice fountain sparkler (Paperchase) which was a great finishing touch! I have enough ice cream and sorbet left so my husband has ordered another for Boxing Day!
    14th Apr, 2011
    I made this over three days, so it was a lotta work! But all the componants tasted amazing and i've used the chocolate sauce on many other dishes. This recipe is one of my all times favourites!
    Donna Dutton's picture
    Donna Dutton
    23rd Sep, 2010
    I also made just the chocolate sauce of this recipe but because it was for children and I didn't want it to be too rich I used half dark and half milk chocolate. It turned out very well and I will use this sauce in future whenever I need a hot choc sauce rather than a cold one.
    5th Apr, 2010
    I just used this recipe for the chocolate sauce, which was lovely but extremely rich, so using cheaper chocolate with less cocoa solids wouldn't hurt, as I imagine the pudding would be fairly rich.
    16th Jan, 2009
    Apologies for forgetting to say that I made the sorbet ( with my 9 year old niece) from fresh orange juice, golden caster sugar and one star anise. We also melted the whiskey marmalade and then whizzed it in a food processor before adding it to the vanilla ice cream. It worked really well for us.


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