Christmas Mocha Bombe
Oven Time : 45 mins
www.odlums.ie
/recipes/christmas-mocha-bombe/
What you need:
- 1 x 2lb Madeira Loaf
- 50g/2oz Shamrock Flaked Almonds
- 125g/4oz Dark Chocolate
- 250g tub Mascarpone
- 50g/2oz Shamrock Golden Caster Sugar
- 450ml/¾ pint Double Cream
- 150ml/¼ pint Strong Black Coffee
- 4 tablespoons Tia Maria
- Icing Sugar, to dust
Madeira
- 200g/7oz Odlums Self Raising Flour
- 125g/4oz Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 25g/1oz Shamrock Ground Almonds
- 3 tablespoons Water
How to:
- Make Madeira using All-in-One Method. Put all the ingredients for the Madeira into a bowl and beat until smooth. Transfer to a greased 2lb loaf tin and bake in a preheated oven 170°C/325°F/Gas 3 for 40 to 45 minutes approx. Cool on a wire tray.
- Toast the flaked almonds in a dry pan or under the grill, watching carefully as nuts can burn easily.
- Chop chocolate and mix with the cooled almonds. Keep about 2 tablespoons of this mixture for decoration.
- Beat the mascarpone until softened, then beat in the sugar. Whip 300ml/½pt of the cream until it just holds its shape, then fold into the mascarpone.
- Mix coffee and Tia Maria together in a jug.
- Cut the cake into 15 slices. Line a 1.4lt/2½pt pudding bowl with cling film. Line the base with a few pieces of cake, then sprinkle over a little of the coffee mixture to moisten. Spoon in about 2 tablespoons of the mascarpone and chocolate and almond mixture. Smooth the top.
- Do two more layers, adding a little more coffee, mascarpone and chocolate and almond mixture to each layer. Finish with a layer of madeira, moistened with the remaining coffee mixture.
- Cover the top of the dessert with cling film and chill for at least 4 hours and up to 2 days.
- To finish remove the cling film covering and turn the bowl over on a serving plate. Peel off the cling film and cover bombe with the remaining whipped cream. Scatter over the reserved chocolate and almonds and lightly dust with icing sugar.
What you need:
- 1 x 2lb Madeira Loaf
- 50g/2oz Shamrock Flaked Almonds
- 125g/4oz Dark Chocolate
- 250g tub Mascarpone
- 50g/2oz Shamrock Golden Caster Sugar
- 450ml/¾ pint Double Cream
- 150ml/¼ pint Strong Black Coffee
- 4 tablespoons Tia Maria
- Icing Sugar, to dust
Madeira
- 200g/7oz Odlums Self Raising Flour
- 125g/4oz Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs
- 25g/1oz Shamrock Ground Almonds
- 3 tablespoons Water
How to:
- Make Madeira using All-in-One Method. Put all the ingredients for the Madeira into a bowl and beat until smooth. Transfer to a greased 2lb loaf tin and bake in a preheated oven 170°C/325°F/Gas 3 for 40 to 45 minutes approx. Cool on a wire tray.
- Toast the flaked almonds in a dry pan or under the grill, watching carefully as nuts can burn easily.
- Chop chocolate and mix with the cooled almonds. Keep about 2 tablespoons of this mixture for decoration.
- Beat the mascarpone until softened, then beat in the sugar. Whip 300ml/½pt of the cream until it just holds its shape, then fold into the mascarpone.
- Mix coffee and Tia Maria together in a jug.
- Cut the cake into 15 slices. Line a 1.4lt/2½pt pudding bowl with cling film. Line the base with a few pieces of cake, then sprinkle over a little of the coffee mixture to moisten. Spoon in about 2 tablespoons of the mascarpone and chocolate and almond mixture. Smooth the top.
- Do two more layers, adding a little more coffee, mascarpone and chocolate and almond mixture to each layer. Finish with a layer of madeira, moistened with the remaining coffee mixture.
- Cover the top of the dessert with cling film and chill for at least 4 hours and up to 2 days.
- To finish remove the cling film covering and turn the bowl over on a serving plate. Peel off the cling film and cover bombe with the remaining whipped cream. Scatter over the reserved chocolate and almonds and lightly dust with icing sugar.
