Ripped chocolate bombe

Rippled chocolate bombe

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(4 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


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



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

  • 225g golden caster sugar
  • 4 large eggs



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

  • 225g plain flour
  • 2 tsp baking powder
    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


    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



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

  • 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



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

  • crème fraîche, to serve


  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.

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Comments, questions and tips

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Paul Wooldridge's picture
Paul Wooldridge
28th Nov, 2017
Very poorly written recipe - how many bowls? I got confused at the repeated reference to 'bowl' - which one this time? Found very similar recipes that are so much easier to follow.
28th Feb, 2015
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
28th Mar, 2008
takes ages to prepare and cook, but turned out amazing! Didn;t use a food processor of any kind, just muscle!
27th Mar, 2008
7th Mar, 2008
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!!
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