What a tri­umph to be­hold! If you’ve al­ways wanted to try your hand at the fa­mous bombe alaska, now’s your chance, as this ver­sion uses bought dulce de leche and ice-cream. All you have to do is make the brownie base and fluffy frost­ing, then as­sem­ble it, fin­ish­ing with a flour­ish from a blow­torch. BUTTERSCOTCH SNOW­BALL BOMBE PREP + COOK TIME 1 HOUR 20 MIN­UTES (+ COOL­ING & FREEZ­ING) SERVES 10

You’ll need to start this recipe a day ahead. Be­fore you start, though, make sure you have enough space in your freezer to fit the bombe.

2 eggs, sep­a­rated

¼ cup (55g) caster sugar

90g dark cho­co­late, melted, cooled slightly

¼ tea­spoon cream of tar­tar

3 litres good-qual­ity vanilla ice-cream, plus

1 cup, ex­tra 4 x 45g cho­co­late-coated co­conut bars, chopped coarsely

250g dulce de leche (see tips on page 108)


2 cups (440g) caster sugar

2/3 cup (160ml) water

4 egg whites

1 Pre­heat oven to 180°C/160°C fan. Grease a 23cm spring­form pan; line base and side with bak­ing pa­per.

2 To make the brownie base, beat egg yolks and half the sugar in a bowl with an elec­tric mixer for 5 min­utes or un­til pale and thick. Stir in cho­co­late.

3 Beat egg whites in a clean bowl with elec­tric mixer for 30 sec­onds. Add cream of tar­tar; beat un­til soft peaks form. Grad­u­ally add the re­main­ing sugar, beat­ing well af­ter each ad­di­tion, un­til sugar is dis­solved and mix­ture is thick and glossy. Us­ing a large metal spoon, fold egg white mix­ture into cho­co­late mix­ture in two batches. Pour mix­ture into pan; smooth the sur­face.

4 Bake cake for 15 min­utes or un­til set in the cen­tre. Turn cake out onto a wire rack lined with bak­ing pa­per; cool. 5 For the ice-cream mix­ture, place scoops of ice-cream in a large bowl; soften slightly. Fold chopped cho­co­late bars through ice-cream. Spoon ice-cream mix­ture into a 21cm,

2-litre (8-cup) bundt pan; smooth the sur­face. Top with the cho­co­late cake to cover the ice-cream and bundt pan hole, form­ing a base for the cake bombe. Cover with plas­tic wrap; freeze for 3 hours or un­til firm.

6 Com­bine the ex­tra ice-cream and dulce de leche.

7 Dip bundt pan into warm water for 10 sec­onds. Turn ice-cream out onto a chilled plate. Spoon dulce de leche mix­ture into the hole in the cen­tre of ice-cream to fill the hole. Cover with plas­tic wrap; freeze for 2 hours or un­til firm.

8 Mean­while, make fluffy frost­ing.

9 Re­move plas­tic wrap; spread frost­ing all over cake, mound­ing up in the cen­tre and swirling with the back of a large metal spoon. Just be­fore serv­ing, use a kitchen blow­torch to lightly brown the frost­ing.


Stir sugar and the water in a small saucepan over medium heat, with­out boil­ing, un­til sugar dis­solves. Bring to the boil. Boil, with­out stir­ring, for 5 min­utes or un­til syrup reaches 115°C on a sugar ther­mome­ter.

Al­low bub­bles to sub­side. To­wards the end of syrup cook­ing time, beat egg whites in a clean medium bowl with an elec­tric mixer un­til soft peaks form. With mo­tor op­er­at­ing, slowly add hot syrup to egg whites in a thin, steady stream, beat­ing for 10 min­utes or un­til mix­ture is thick and stands in firm peaks. Frost­ing should be al­most cool at this stage.

Bombe can be made to the end of step 7 up to 2 days ahead. You can also com­plete the recipe to the end of step 9, then freeze the bombe for a few hours. This makes it eas­ier to cut.

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