Dessert Recipes > Chocolate Brandy Bombe

How to make chocolate brandy bombe:
This is a supreme dessert. It is light, yet rich and delicious. Easy to make yet so impressive to serve.


for the sponge:
2 eggs
3 heaped tablespoons self-raising flour
4 tablespoons sugar
1 teaspoon warm water
1/4 teaspoon vanilla extract
1 tablespoon chocolate powder, 70% cocoa fat solids

for the filling:
1 pint double cream, whipped
brandy to taste
icing/confectioner's sugar to taste
(see measure conversions for more information)


- Beat eggs and sugar together in a basin over warm water for 10 minutes with a wooden spoon.
- Beat until mixture thickens.
- Add water and vanilla essence.
- Fold in sifted flour and chocolate powder using a metal spoon.
- Pour mixture into a greased, shallow tin (a Swiss roll tin) lined with grease proof paper.
- Bake for 10-12 minutes at 200 degrees centigrade (see temperature conversions).
- Turn onto a wire cake rack to cool.
- When cool, cut into suitable pieces (make sure you reserve a piece to make a lid).
- Line a pudding basin with these pieces of cake.
- Whip the cream until it forms fairly stiff peaks and fold in brandy and icing sugar to taste.
- Spoon this mixture into the cake-lined basin and put a cake lid on top.
- Put a saucer on top of this with a weight on it as for summer pudding.
- Leave in fridge for a few hours and turn out onto a plate to serve.