Spiced Chocolate Bombe with Orange Curd
-courtesy Lake Road, Hamilton
This dessert looks lovely on the plate when served, and reveals a velvety filling when you cut into the bombe.
For the Spiced Chocolate Ganache:
Makes ½ litre or enough for 12 bombe.
1 cup heavy cream (35%)
3/4 tbsp chili flakes
4 ½ oz bittersweet chocolate (70%), coarsely chopped
4 ½ oz milk chocolate, coarsely chopped
pinch of salt
Place dark and milk chocolate in a mixing bowl. In a saucepot, bring cream and chili flakes just to a boil over medium heat. Pour cream over chocolate, add salt. Let stand for ten minutes without stirring.
Stir with a whisk until smooth and shiny. The ganache should be thick and smooth with no lumps.
Place in a container and refrigerate until ganache as set, about five to seven hours.
For the Orange Curd:
1 cup all purpose flour
4 ½ cups sugar
½ tsp salt
2 ¼ cups freshly squeezed orange juice
zest of two oranges
12 whole eggs
2 egg yolks
In a large bowl whisk together flour, sugar and salt. Add orange juice whisking until smooth and sugar is dissolved.
In a separate bowl whisk together whole eggs and yolks. Add eggs to sugar mixture. Strain into a heavy stainless steel pot.
Heat mixture over medium heat, stirring constantly with a wooden spoon, until curd starts to thicken. Reduce heat to low and continue cooking until curd is very thick. Remove from heat and strain.
Stir in orange zest, and pour into a container and place plastic wrap directly on surface to prevent a skin from forming. Allow to cool completely, about four to six hours. Curd can be stored in the refrigerator, in an airtight container for up to one week.
Prepare your favourite cake recipe, ideally a vanilla genoise sponge (preference based on being light and moist, and crumble lightly).
Scoop small balls of the chilled ganache, and then press and mold cake crumble around the chilled ganache to form a ball. Chill cake ball again.
Lightly dip cake in egg wash and roll in crushed frosted flakes to form a thick crust. Note: this step might need to be done twice to get a firm coating. Chill again.
Fry crisp and golden brown in hot oil at 350°F, approximately two minutes.
Finish in 350°F oven for six to seven minutes, until hot and chocolate centre is runny.
Serve with orange marmalade and orange curd.