Salted Chocolate Bombe
Prep
30 mins
Cook
20 mins
Servings
8
Difficulty
Easy
This salted chocolate bombe is my favorite showstopper dessert because it looks absolutely impressive but comes together in just fifty minutes total. The beauty of this recipe is its simplicity, requiring just basic pantry staples you likely have on hand already. Dark chocolate, the star ingredient, is packed with antioxidants that make indulging feel a little less guilty. I love how the sweet salted caramel plays against the rich chocolate and that final whisper of fleur de sel that makes everything sing. Whether you're entertaining guests or treating yourself to something special, this elegant bombe delivers restaurant quality results without requiring any special skills or equipment.
Ella x
Ingredients
- 400 gdark chocolate(high-quality, melted)
- 200 gsalted caramel
- 150 mlheavy cream
- 4large egg yolks
- 200 ggranulated sugar
- 100 gunsalted butter
- 2 gfleur de sel
- 1 mlvanilla extract
- 100 gall-purpose flour
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a parchment-lined baking sheet to prevent sticking.
- 2
Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 3
Whisk together the heavy cream, sugar, and vanilla extract until stiff peaks form.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the egg yolks and melted chocolate mixture until well combined.
Tip: Temper the eggs to prevent scrambling.
- 5
Fold the whipped cream mixture into the chocolate mixture until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 6
Spoon the chocolate mixture into 8 (200ml) ramekins or small cups. Place a spoonful of salted caramel in the center of each.
Tip: Create a fun and unexpected surprise!
- 7
Top each ramekin with a sprinkle of flaky sea salt and a pinch of flour.
Tip: For an extra crunchy topping.
- 8
Bake for 15-20 minutes or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, or the centers will be too firm.
- 9
Remove from the oven and let cool to room temperature.
Tip: Cover and refrigerate for at least 2 hours or overnight.
- 10
To serve, run a knife around the edges of each ramekin and invert onto plates.
Tip: Dust with powdered sugar, if desired.
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