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Bombe: Chocolate Brandy Bombe - Organic




Source of Recipe


The Greenhouse Chronicle


List of Ingredients




Ingredients (To make the sponge)
2 organic, free range eggs
3oz self-raising flour
4oz sugar
1tsp warm water
0.25tsp vanilla extract (buy vanilla pods)
1oz organic plain
chocolate powder

To make filling
1pint organic double cream, whipped brandy to taste icing-sugar to taste



Recipe




Beat eggs and sugar together in a basin over warm water for 10 minutes with a wooden spoon. Beat until mixture thickens. Add water and vanilla essence. Fold in sifted flour and chocolate powder using a metal spoon. Pour mixture into a greased, shallow tin (a Swiss roll tin) lined with grease proof paper. Bake for 10-12 minutes at 200 degrees centigrade. Turn onto a wire cake rack to cool. When cool, cut into suitable pieces (make sure you reserve a piece to make a lid). Line a pudding basin with these pieces of cake. Whip the cream until it forms fairly stiff peaks and fold in brandy and icing sugar to taste. Spoon this mixture into the cake-lined basin and put a cake lid on top. Put a saucer on top of this with a weight on it as for summer pudding (see above). Leave in fridge for a few hours and turn out onto a plate to serve.