Chocolate Bombe
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This decadent chocolate bombe is one of my favorite desserts to make when I want something impressive but don't have all day. With just 45 minutes from start to table, it's surprisingly simple to pull together. Dark chocolate is packed with antioxidants that make indulging feel a bit less guilty, and honestly, the rich cocoa flavor means a little goes a long way. The beauty of this recipe is that you probably have everything in your pantry already, so there's no need for a special shopping trip. Trust me, your guests will think you spent hours in the kitchen.
Ella x
Ingredients
- 400 gdark chocolate(Finely chopped)
- 200 gbutter(Softened)
- 100 gcocoa powder(Sifted)
- 200 ggranulated sugar(Fine)
- 2eggs
- 5 gsalt
- 1 mLvanilla extract
- 150 mLheavy cream
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a convection oven for better results.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Tip: Make sure to sift the cocoa powder for an even texture.
- 3
In a separate large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use room temperature ingredients for a lighter texture.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Stop as soon as the ingredients come together in a cohesive dough.
- 6
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Make sure the chocolate is at room temperature before adding it to the dough.
- 7
Fold the chocolate into the dough until well combined, then cover and refrigerate for at least 30 minutes.
Tip: Chill the dough to allow the flavors to meld together.
- 8
Spoon the dough into a chocolate bombe mold or a small cupcake liner.
Tip: Make sure to fill the mold about 2/3 full.
- 9
Bake for 15-20 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Don't overbake, as this can cause the bombe to dry out.
- 10
Remove from the oven and let cool in the mold for 5 minutes.
Tip: Run a knife around the edges to release the bombe.
- 11
Invert onto a serving plate and drizzle with heavy cream.
Tip: You can also sprinkle with cocoa powder or chocolate shavings for added decoration.
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