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Recipe Detail Page
Chocolate Bombe with Marmalade Heart and Chocolate Triangle
Early Summer 2011
This recipe was inspired by the recipe for chocolate bombe with a peppermint heart developed by Chef Nicola Colucchi for the menu at the Terrazza restaurant at the Danieli Hotel in Venice. Though not an Australian recipe, we have modified the flavour profile here to make it an inspired match with the Aussie sweet wine. If there is any peel in your marmalade, chop it finely.
Serves 4
6 oz (175 g) bittersweet chocolate, chopped
1/2 cup (125 mL) unsalted butter, cut into pieces
5 egg yolks
1/2 cup (125 mL) sugar
3 egg whites
Pinch salt
⅓ cup (75 mL) flour
1/4 cup (50 mL) orange marmalade
GARNISH
1 oz (30 g) bittersweet chocolate, chopped
Vanilla Sauce
Chocolate sorbet
1 Butter and sugar four 4.5-inch (11-cm) ceramic ramekins.
2 Melt chocolate and butter in a heavy pot over low heat. Let cool slightly then stir in egg
yolks and ⅓ cup (75 mL) sugar
3 Beat together egg whites with a pinch of salt and remaining 2 tbsp (25 mL) sugar until it holds slightly drooping peaks.
4 Fold flour into reserved chocolate batter, then fold in egg whites. Divide chocolate batter between prepared ramekins, then use the point of a butter knife to create a well in the centre of chocolate batter and spoon in 2 heaped teaspoons (10 mL) of marmalade. Carefully smooth top to cover marmalade. Refrigerate for 2 hours or until firm.
5 Preheat oven to 375°F (190°C).
6 Bake cakes for 18 to 20 minutes or until tops of cakes just begin to look uniform. Remove from oven and invert ramekins onto serving plates. Leave for 5 minutes or until cake releases from ramekins.
7 To make garnish, melt chocolate in a heavy pot over low heat. Set aside. Draw 4 triangles on a piece of parchment paper. Brush each with a very thin layer of melted chocolate and place in the refrigerator to harden. Brush each triangle with a second thin layer of chocolate and chill again. Peel off parchment paper and set aside.
8 Serve cake surrounded by Vanilla Sauce, top with sorbet and a chocolate triangle
Serves 4
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Vanilla Sauce
This is a not-too-thick sauce that can also be used with fruit pies and puddings as well as our Chocolate Bombe.
