White Chocolate Bombe
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Every time I make this White Chocolate Bombe, my guests absolutely swoon over it. The beautiful thing about this dessert is how quickly it comes together, with just 20 minutes of prep work before it goes into the oven. I love using almonds in this recipe because they're packed with heart healthy fats and protein, making this indulgence feel a bit less guilty. What really sold me on making this regularly is how simple the process is, combined with that impressive presentation that makes you look like you spent hours in the kitchen. Trust me, this elegant white chocolate creation will become your go to dinner party showstopper.
Ella x
Ingredients
- 400 gbiscuit base
- 800 gwhite chocolate
- 200 mlheavy cream
- 150 gunsalted butter
- 300 ggranulated sugar
- 2large egg
- 1 mlvanilla extract
- 100 gunsalted almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.
- 3
Remove from heat and stir in the heavy cream until combined.
- 4
Add the egg and vanilla extract, stirring until smooth.
- 5
Pour the mixture into the melted white chocolate, stirring until combined.
- 6
Line a 20cm (8 inch) springform tin with parchment paper.
Tip: Press the parchment paper into the tin to ensure it adheres well.
- 7
Spoon the white chocolate mixture into the prepared tin.
Tip: Smooth the top with a spatula.
- 8
Bake for 25 minutes or until the edges are set.
Tip: Avoid overbaking, as this can cause the centre to become too firm.
- 9
Allow the bombe to cool in the tin for 5 minutes.
Tip: Run a knife around the edges of the tin to release the bombe.
- 10
Remove from the tin and transfer to a serving plate.
Tip: Dust with unsalted almonds, if desired.
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