Chocolate Bombe

No. 123

Sir Bernard Hogan-Howe, our most senior Police officer is all over the media discussing an increase in terror threats to The United Kingdom.
As coppers go, he has an impressive collection of medals on his chest, although his highest laurel is a Knight Bachelor; to put this into context Elton John and Bruce Forsyth hold the same rank, which might suggest the Police are not exactly considered by Buckingham Palace to be the front line of defence in the war on terror.

If members of Her Majesties constabulary wanted to create a culinary banderilla they could use the following chocolate bomb recipe by greasing a 1/7 l mixing bowl . They’d then need to melt the chocolate and 25g of butter over a bains marie and set a side. Then place the remaining butter in a separate bowl with sugar, eggs, flour, baking powder and 85g of the almonds. Once beaten together for 2 minutes 350g of this mixture is spooned into another bowl; the remaining almonds and vanilla extract are put into the remaining cake mix.

Alternate layers of the three above mixtures are spooned into the bowl and baked for 1 hour 30 minutes or until cooked.

In the meantime the chocolate cream is made by heating the cream, adding the chocolate and then chilling. Using a palette knife the chocolate cream is swirled over the cake.

I can see Brucie suggesting security levels were now higher then an 8, or perhaps even Sir Elton suggesting that Saturday nights not all right for fighting.

Sir John Houghton, head of the army holds an order of the bath, which basically means he can shower with the Queen; I’m not really sure how safe our monarch must feel at the moment.

Ingredients for Chocolate Bombe

Serves 12

150g 70% cocoa chocolate
250g butter
225g golden caster sugar
4 large eggs
225g plain flour
2 tsp baking powder
100g ground almonds
3 tbsp cocoa powder
1 tbsp milk
2 tsp vanilla extract

For the chocolate cream
142ml double cream
175g 70% cocoa solid chocolate

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