Chocolate and Vanilla Bombe Glacée
By Chef Franck
220g Dark chocolate 70%
2 Large eggs
60g Caster sugar
30cl Double cream
1tsp. Vanilla essence
2 tbsp. Dark Rum
80g Madeira cake
1 pinch Table salt
Melt the chocolate with 10cl of double cream in a Bain Marie.
Slightly whip another 10cl of double cream with half of the caster sugar and vanilla essence, put to one side.
Separate the eggs and beat the egg yolks with the rest of the sugar until the mixture whitens and thickens.
Whip the rest of the cream and keep to one side in a bowl.
Cut some medium slices of Madeira cake and brush them with the rum using a pastry brush.
Beat the egg whites with the pinch of salt and use a third of the beaten eggs to fold in the vanilla cream.
Fold together the egg yolk mixture with the chocolate, the cream and the rest of the egg white.
Pour into a round cake pan or loaf tin lined with plastic wrap, alternating a layer of chocolate, vanilla, Madeira cake and hazelnuts, let chill in the freezer for 4 hours.
Release the bomb from the mold 20 minutes before eating by dipping the tin a few minutes in hot water.
Using a piping bag, pipe the surface of the “bomb” with an Italian meringue and brown slightly with a torch or decorate by dusting with cocoa powder.
Enjoy with a glass of champagne!!
About Chef Franck
For over twenty years, Franck has been creating the finest gastronomic experiences for celebrities, large corporations, high profile businesses and small groups of friends and family. He has worked for prestigious companies such as Harrods, Selfridges & Rhubarb Food Design and now has his own company specialising in tailor made menus for private and corporate clients.