Chocolate Orange Bomb Alaska with Hot Chocolate Sauce

This twist on a classic dessert is a real showstopper, showcasing a stunning Chocolate Orange Bomb Alaska served with a delicious hot chocolate sauce.

The combination of rich dark chocolate and zesty orange flavors creates a delicious experience that will impress your guests.

This delicious treat is perfect for festive occasions such as Christmas, Hogmanay or New Year and brings joy and enjoyment to any celebration. Treat yourself and your loved ones to the ultimate dessert experience with this irresistible Chocolate Orange Bomb Alaska.

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 3 tbsp powdered sugar
  • 100g bar of dark chocolate (at least 70% solids), broken into pieces
  • 100g unsalted butter, cut into cubes
  • 50g plain flour
  • 1 vanilla bean
  • 200 ml whole milk
  • 1 large orange, peel only
  • 100g powdered sugar
  • 568 ml/19 fl oz pot of double cream
  • 6 large egg yolks
  • 5 tbsp orange whiskey jam (good quality, finely chopped)
  • 600ml/1 pint cup orange sorbet (you only need about 400ml), lightly soaked
  • 4 egg whites
  • 225g powdered sugar
  • 200 g bar of dark chocolate (at least 70 percent solids)
  • 1 tbsp golden syrup
  • 25g butter
  • 5 tbsp warm water

Tip

Make your own ice cream
To make ice cream by hand, combine the custard and jam, then freeze in a plastic container until it begins to freeze around the edges, about 90 minutes. Stir well with a fork, mashing up any frozen pieces, then repeat this process two more times until the mixture is smooth and thick.Makes it faster
Buy two 600ml cups of the best vanilla ice cream. Let it soften in the fridge for 30 minutes, then stir in the grated peel of an orange and 5 tablespoons of jam. Use as in step 5. You can also use store-bought chocolate cake.So that it glitters
Place a few mini sparklers on top and light just before serving. They cost around £2 for a pack of 10. Try tablematters.com or Paperchase.

Preparation steps

  1. First bake the cake: Preheat the oven to 160°C/fan 140°C/gas 3.
  2. Lightly butter a jelly roll tin and line the bottom with non-stick baking paper.
  3. Place the whole eggs, egg yolks and powdered sugar in a bowl and beat with an electric mixer for 8-10 minutes until light and fluffy.
  4. Meanwhile, melt chocolate and butter in a bowl over a saucepan of almost simmering water, stirring occasionally.
  5. When the beaten egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or whisk. Be careful not to lose too much volume.
  6. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture.
  7. Pour into the prepared pan, then tilt the pan from side to side until even and the corners are filled.
  8. Bake for 10 minutes until set, then allow to cool completely.
  9. Line a 1 liter freezer-safe pudding tin with cling film.
  10. Cut a small circle of sponge cake dough to fit the base, then cut triangular pieces to line the sides.
  11. Fill any gaps with scraps and save the remaining sponge for later.
  12. Place the bowl in the freezer to allow the sponge cake to firm up.
  13. To make the ice cream, halve the vanilla pod lengthwise and remove the pulp.
  14. Place milk, vanilla pulp and pod, orange peel, powdered sugar and cream in a medium-sized saucepan and bring to the boil.
  15. Meanwhile, whisk the egg yolks in a large bowl.
  16. Slowly pour the hot cream mixture into the eggs, stirring constantly.
  17. Return the mixture to a clean saucepan and stir constantly over gentle heat until the mixture has just thickened, about 5 minutes.
  18. Strain through a sieve and let cool for 30 minutes.
  19. Churn in an ice cream maker (or make by hand).
  20. Add the jam and continue stirring for another 10 minutes until thick.
  21. Pour the ice cream into the cake-lined bowl, leaving a well in the center for the sorbet layer.
  22. Place a small bowl on top of the ice cream to create a smooth well for the sorbet to rest in later.
  23. Freeze until just firm, at least 1 hour.
  24. Fill the center of the bomb with orange sorbet.
  25. Cover the entire bottom of the bowl with a layer of sponge cake, cover with cling film and place in the freezer until ready to use, or at least 8 hours in advance.
  26. To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water.
  27. Melt over a pan of gently simmering water, stirring occasionally.
  28. About 20 minutes before serving, preheat the oven to 230°C/fan 210°C/gas 8.
  29. Beat the egg whites and a pinch of salt in a large, clean bowl until stiff, but not dry.
  30. Gradually stir in the sugar, making it stiff again before each addition.
  31. Place the bomb on an ovenproof serving platter and remove the plastic wrap.
  32. Spread the meringue over the bomb to seal it completely.
  33. Using the back of the spoon or a spatula, stretch the meringue into dramatic swirls.
  34. Bake for 10-15 minutes or until golden brown.
  35. As before, heat the chocolate sauce over a skillet or in a microwave-safe bowl on low for 1 minute, stirring halfway through.
  36. Bring the Chocolate Orange Bomb Alaska to the table immediately and serve sliced ​​and drizzled with the hot chocolate sauce.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
912 63g 33g 80g 68g 1g 11g 0.46g

Equipment and tools

To make this Chocolate Orange Bomb Alaska with Hot Chocolate Sauce, you will need the following equipment and tools:

  • mixing bowls
  • Whisk
  • Pot
  • Knife
  • Fork
  • Plastic container
  • grater
  • baking pan
  • Oven

Allergen information

This recipe contains the following allergens:

  • Eggs
  • butter
  • milk
  • Gluten (from flour)
  • Soy (from dark chocolate)

Storage and leftovers

Leftover Chocolate Orange Bombe Alaska with Hot Chocolate Sauce should be stored in an airtight container in the freezer. It will last up to 1 week. When ready to eat, allow the bomb to thaw slightly before serving.

The Health Benefits of Chocolate Orange Bombe Alaska with Hot Chocolate Sauce

Enjoying a delicious dessert doesn’t always mean you have to sacrifice your health. Chocolate Orange Bomb Alaska with Hot Chocolate Sauce proves you can satisfy your sweet tooth while reaping health benefits. This delicious dessert combines the rich flavors of dark chocolate, orange and creamy ice cream into a delicious treat. Let’s take a closer look at the health benefits that this dessert offers:

1. Dark chocolate

The recipe calls for a 100g bar of dark chocolate with at least 70% solids. Dark chocolate of this quality is not only incredibly tasty, but also offers several health benefits. It contains powerful antioxidants called flavonoids, which may help lower blood pressure, improve heart health and reduce the risk of stroke. In addition, dark chocolate can improve brain function and improve mood due to its content of stimulating substances such as caffeine and theobromine.

2. Orange peel

Using the peel of a large orange in this dessert adds a touch of citrus flavor and a dose of health benefits. Orange peel is packed with essential nutrients including vitamin C, vitamin A and fiber. Vitamin C acts as an antioxidant and supports a healthy immune system, while vitamin A is essential for good vision and skin health. The fiber in the orange peel promotes digestion and ensures regular bowel movements.

3. Jam

The recipe calls for orange whiskey jam, which gives the dessert a unique touch. Jam made from oranges offers several health benefits due to its fruit content. Oranges are an excellent source of vitamin C, which is crucial for collagen production and maintaining healthy skin. In addition, oranges are rich in fiber, which aids digestion and promotes satiety.

4. Ice cream

The base of this dessert is a cup of orange sorbet, which can easily be made at home or purchased at the store. While ice cream is often viewed as a guilty pleasure, using sorbet instead of traditional ice cream comes with some health benefits. Sorbet typically contains less fat and calories than regular ice cream, making it a lighter option for those watching their waistlines. Additionally, the orange flavor of the sorbet contributes to the overall nutritional value by providing a dose of vitamin C and fiber.

5. Egg white

Whisking the egg whites to make the meringue shell for the Bomb Alaska adds a protein-rich component to the dessert. Egg whites are rich in high-quality protein and contain all the essential amino acids required for various body functions. Protein is crucial for repairing tissue, building muscle, and supporting the production of enzymes and hormones.

6. Golden syrup

The hot chocolate sauce that comes with the Bombe Alaska recipe contains golden syrup, which gives it a sweet and sticky texture. While it’s important to enjoy sugary syrups in moderation, golden syrup contains small amounts of certain minerals, including calcium, potassium and iron.

By combining these ingredients into one delicious dessert, Chocolate Orange Bomb Alaska with Hot Chocolate Sauce not only satisfies your taste buds but also provides a number of health benefits. So treat yourself to this delicious treat without feeling guilty!

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