Chocolate orange bombe Alaska with hot chocolate sauce

Name: Chocolate orange bombe Alaska with hot chocolate sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 eggs; 2 egg yolks; 3 Tbsps caster sugar; 100 grams 4oz bar dark chocolate (minimum 70% solids), broken into pieces; 100 grams unsalted butter, cut into cubes; 50 grams plain flour; 1 vanilla pod; 200 milliliters whole milk; 1 large orange, zest only; 100 grams caster sugar; 568 milliliters 19 fl oz pot double cream; 6 larges egg yolks; 5 Tbsps orange whisky marmalade (good-quality, fine cut); 600 milliliters 1pint tub orange sorbet (you will only need approx 400ml), softened slightly; 4 egg whites; 225 grams caster sugar; 200 grams 7oz bar dark chocolate (minimum 70 per cent solids); 1 Tbsp golden syrup; 25 grams butter; 5 Tbsps warm water

Chocolate orange bombe Alaska with hot chocolate sauce is a side dish that serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 951 calories, 12g of protein, and 62g of fat. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up orange zest, flour, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

First make the cake: heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Lightly butter a Swiss roll tin and line the base with non-stick baking parchment.

Ingredients you will need

Butter

Base

Roll

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.

Ingredients you will need

Caster Sugar

Egg

Chocolate

Egg Yolk

Butter

Water

Equipment you will use

Whisk

Bowl

Frying Pan

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.

Ingredients you will need

Chocolate

All Purpose Flour

Egg

Equipment you will use

Whisk

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.

Equipment you will use

Oven

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.

Ingredients you will need

Sponge Cake

Base

Place the bowl in the freezer to firm up the sponge.

Equipment you will use

Bowl

Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds.

Ingredients you will need

Vanilla Bean

Ice Cream

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.

Ingredients you will need

Caster Sugar

Orange Zest

Egg Yolk

Vanilla

Cream

Seeds

Milk

Equipment you will use

Whisk

Bowl

Frying Pan

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).

Ingredients you will need

Cream

Egg

Ice

Equipment you will use

Whisk

Sieve

Frying Pan

Add the marmalade and continue to churn for another 10 mins until thick.

Ingredients you will need

Marmalade

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.

Ingredients you will need

Ice Cream

Sorbet

Equipment you will use

Bowl

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 thats all the really hard work done.

Ingredients you will need

Orange

Sorbet

Base

Equipment you will use

Bowl

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.

Ingredients you will need

Hot Fudge Sauce

Golden Syrup

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

About 20 mins before serving, heat oven to 230C/fan 210C/gas

Equipment you will use

Oven

Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Sugar

Equipment you will use

Palette Knife

Whisk

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.

Ingredients you will need

Hot Fudge Sauce

Chocolate

Orange

Equipment you will use

Oven

Bowl

Frying Pan