The Raspberry Chocolate Bombe Alaska is as delicious and confusing as it sounds, he is the complicated man. From the outside this cake is very outgoing and has a presence that stands out from other cakes.
However, this baby’s got layers! Under the flashy, confident, competitive exterior there lays a tasty, uncomplicated, happy go-lucky very palatable chocolate sponge cake. But wait there’s more! The centre of this cake is stone cold, although bursting with intense flavour and sweetness this cake’s heart is frozen rock solid!
He may not utter the words “I love you” and will often withdraw when dealing with personal struggles, but he will never intentionally hurt others.
Life with this cake will be emotionally difficult, but guaranteed to never be boring!
400 ml good quality white chocolate ice cream, softened
60 grams of chopped white chocolate or white chocolate chips
250 grams frozen raspberries
Vegetable oil, to grease
1 cup castor sugar
10 egg yolks
6 egg whites
1/2 cup plain flour
40 g cornflour, sifted
4 tablespoons dark cocoa
80 g unsalted butter, melted and cooled
350 g castor sugar
5 egg whites
1 tablespoon brandy
1. Defrost frozen raspberries and puree in a blender. Add puree to softened ice cream along with white chocolate chips/pieces. Mix together and place in freezer until firm.
2. To make sponge cake, preheat oven to 160C. Grease a 26cm x 38cm oven tray and an 18cm springform pan with oil, then line both with baking paper. Using an electric mixer, whisk egg yolks and 1/2 cup sugar until thick and pale.
3. Using an electric mixer, whisk egg whites and a pinch of salt to soft peaks. Add remaining sugar, 2 tablespoons at a time, whisking after each addition until combined, to stiff peaks. Using a metal spoon, fold in one-third of the egg white mixture into the yolk mixture, then gently fold in remaining egg white mixture. Fold in flours, cocoa then the butter.
4. Spoon 2 cups batter into the lined pan and spread the remainder into the tray. Bake for 15 minutes or until golden and centre springs back when pressed with your fingertip. Cool in the pan and tray, then turn out sponge onto a wire rack.
5. To assemble, lightly grease a 2.25L pudding basin and line base with baking paper. Cut sponge rectangle in half widthwise, then trim each half to make 2 x 18cm x 26cm rectangles. Cut each rectangle lengthwise into 4 x 4.5cm x 26cm rectangles, then cut each in half on the diagonal to make 16 long triangles.
6. Place 1 triangle in the pudding basin with the tip pointing towards the centre of the base. Repeat with the remaining triangles to make a snug sponge layer with no gaps, trimming the tips to fit. Trim sponge layer 2cm from the top of the basin. Freeze for 10 minutes to firm.
7. Remove from freezer and spoon ice cream into cavity and level. Top with sponge cake, it should sit inside pudding basin. Cover with plastic and place in freezer for 4-5 hours or until firm.
8. To make meringue combine sugar and 60ml water in a saucepan over low–medium heat and stir until sugar dissolves. Brush down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium and cook, without stirring, for 4 minutes or until syrup reaches 115 degrees on a sugar thermometer.
9. Whisk egg whites and a pinch of salt to soft peaks, using an electric mixer. With mixer on low speed, gradually add syrup in a slow, steady stream, then increase speed to high and whisk for 10 minutes or until stiff and glossy.
10. Invert pudding basin onto a plate. To remove basin, wipe a hot tea towel over, then lift the basin. Working quickly, spoon the meringue over the bombe, then using an off-set spatula or palette knife, spread evenly in a swirl pattern.
11. To make spikes, use fingertips, lightly and quickly pull the meringue all over. Using a kitchen blowtorch, caramelise meringue evenly or bake in oven for 10-15 minutes or until brown.
12.Place brandy in a heatproof jug. Using a long match to ignite the brandy then pour over the Bombe Alaska.