Franck Pontais’ Chocolate and Vanilla ‘Bombe Glacee’

The ultimate dessert for Christmas eve, and it can be made in advance!!

Chocolate and vanilla 'Bombe Glacee'

Chocolate and vanilla ‘Bombe Glacee’

Ingredients for 4 to 5 portions

Dark chocolate 70%  220g

Large eggs 2 each

Caster sugar 60g

Double cream 30cl

Vanilla essence 1 tsp

Dark Rum 2 tbsp

Hazelnut 30 g

Madeira cake 80 g

Table salt 1 pinch


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!!

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