Bomba al cioccolato Recipe

 

Start by melting 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter. 

Cover the bottom of a  22 cm springform  with enough  clingfilm to have it hanging over te sides, to make it easier to get the cake out later.

Put baking paper on the bottom before putting the biscuit mix in. Press well, then keep in the fridge for an hour to firm up

Then make 60 ml espresso, cool it down a bit then dissolve 2 gelatine leaves in the coffee.

Then warm 600 ml double cream and dissolve 55g caster sugar in it when it starts bubbling.

Take from the heat and stir in 300g hacked 80% chocolate and 200g hacked milk chocolat, whisk into a smooth mix.

When the bottom in the springform is solid pour in the chocolate and keep in de fridge overnight

Next day lift the cake by the overhanging clingfilm out of the springform, wait 20 min to reach room temperature.

Roast 35 hazelnuts 4 mins in a 175°C on one side, then  another 4 mins on the other side.

Serve as shown with salted caramel from a jar, hacked nuts, waffle cookies, cherries and raspberries

(Recipe by Lucy Nunes and Tracey Pattison in Delicious Magazine)

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Bomba al cioccolato Recipe