Chocolate Bombe with Strawberry & Hot Chocolate Sauce
Thu, 17 October 2019
For the hot chocolate sauce:
25g caster sugar
175g plain chocolate, finely chopped (at least 70% cocoa solids)
For the chocolate cake:
100g butter plus a little extra
50g plain flour, sieved, plus a little extra for dusting
125g caster sugar
2 egg yolks
100g plain chocolate, broken into squares (at least 70% cocoa solids)
6 plain chocolate drops
For the strawberry curd:
200g strawberry juice
finely grated rind of 1 orange
finely grated rind of 1 lemon
200g caster sugar
100g butter, cut into cubes
3 eggs plus 1 egg yolk
For the strawberry parfait:
500ml whipping or double cream
8 heaped tbsp strawberry curd (see recipe above)
100g freeze-dried strawberries, extra to decorate
25g strawberry powder
6 plain chocolate spheres (Valrhona if possible)
1. To make the chocolate sauce, place the cream in a pan with the sugar and butter and bring to the boil, stirring. Reduce the heat and simmer gently for 4-5 minutes until thickened and beginning to become syrupy, stirring occasionally to prevent the mixture from catching. Remove from heat and leave to cool a little.
2. Meanwhile, place the chocolate for the sauce in a heatproof bowl set over a pan of simmering water until melted. Whisk into the sauce until smooth and well combined. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed.
3. Heat a Pyrex bowl and gently press the sphere onto the bowl, in order to melt the bottom of the chocolate bombe. This will leave you with a perfect cavity to fill the sphere. Set aside in a cool place until needed.
4. To prepare the chocolate cakes, grease 6 x 50ml round dariole moulds that are 15cm with a little butter and then dust with plain flour. Place in freezer to set for at least 10 minutes.
5. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and leave to cool a little. Whisk the eggs, egg yolks and sugar in a large bowl until light and fluffy. Beat the chocolate mixture into the egg mixture, then gently fold in the flour.
6. Pipe or spoon the chocolate mixture into the prepared dariole moulds until each one is no more than about a third full, gently tapping to remove any air bubbles. Place three chocolate drops into centre of each dariole mould and then add the remaining chocolate mixture until the chocolate drops are completely covered but the dariole moulds are no more than half the way full. Place in the freezer for about 15 minutes until firm but still a little sticky to the touch.
7. To cook the chocolate cakes, preheat the oven to 190C. Arrange the prepared fondants on a baking sheet and bake for 8 minutes until just cooked but still soft in centre. Remove from the oven and leave to cool.
8. To make the strawberry curd, put the strawberry juice, lemon and orange rind, sugar and butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
9. Mix the eggs and egg yolk lightly with a fork, then stir into the strawberry mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
10. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
11. To make the strawberry parfait, semi whip the cream, then fold in the strawberry curd. Finely chop the freeze-dried strawberries and mix in the strawberry powder. Then fold into the mixture. Fill medium sized sphere moulds. Then place in the freezer for 8 hours.
12. To serve, put a chocolate cake in each wide rimmed serving bowl and carefully cover with a scoop of the strawberry parfait and then completely cover it with a chocolate dome. Heat the chocolate sauce and pour into individual jugs to serve alongside the domes.