Orange Chocolate Bombe
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Orange Chocolate Bombe is one of my favorite desserts to whip up when I want something that looks fancy but doesn't require hours in the kitchen. The whole thing comes together in just 45 minutes, and honestly, most of that is just baking time. What I love most is how the bright citrus cuts through the richness of the dark chocolate, creating this perfect balance that feels indulgent without being heavy. Plus, the oranges in this recipe give you a good boost of vitamin C, which is always a nice bonus when you're treating yourself to dessert. It's simple enough that you probably have most of these ingredients already, making it an affordable way to impress whoever you're serving it to.
Ella x
Ingredients
- 400dark chocolate
- 200orange marmalade
- 300granulated sugar
- 150unsalted butter
- 4large eggs
- 2 tbsporange zest
- 100all-purpose flour
- 100confectioners' sugar
- 6 gsalt
- 100unsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to adjust the oven racks accordingly.
- 2
In a medium saucepan, melt the butter over low heat. Add the sugar, orange marmalade, and salt. Heat, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to boil the mixture.
- 3
In a separate saucepan, heat the milk over low heat until it starts to simmer. Remove from heat and stir in the orange zest.
Tip: Let the mixture steep for 5 minutes to allow the flavors to meld.
- 4
In a large mixing bowl, whisk together the flour and confectioners' sugar. Add the melted chocolate and whisk until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Pour the orange milk mixture into the chocolate mixture and whisk until smooth.
Tip: Be patient, as this may take a few minutes.
- 6
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Make sure to scrape down the sides of the bowl.
- 7
Pour the batter into a 23cm (9in) cake pan and smooth the top.
Tip: Make sure to grease the pan beforehand.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack.
- 9
Once the cake is cool, use a sharp knife to cut it into 6 equal pieces.
Tip: Make sure to cut the cake just before serving.
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