An impressive recipe for Gluten-Free Ginger and Orange Chocolate Bombe
Flourless Chocolate Cake
170g 70% Bittersweet Baking Chocolate
1 stick (1/2 cup) butter, plus extra for the pan
2/3 cup granulated sugar
3 eggs, room temperature
1/2 cup Cocoa Powder
1/4 teaspoon salt
1 tablespoon cold water
1 teaspoon gelatin
2 tablespoons boiling water
1 cup heavy cream
1 teaspoon vanilla extract
100g 70% Dark Chocolate with Ginger and Orange
85g 70% Bittersweet Baking Chocolate
1/4 to 1/2 teaspoon grated fresh ginger
Place your mixing bowl and whisk attachment in the refrigerator to chill. This will make it easier to whip up the cream for the mousse later.
Place the 85g 70% Bittersweet Baking Chocolate in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate. Spoon the chocolate into the molds and use the back of the spoon to evenly coat the half spheres. Place the mold on a tray and put it in the refrigerator to harden.
To Make the Flourless Chocolate Cake
Preheat the oven to 180C. Line a baking pan with foil and grease the foil with butter.
Place the chocolate and 1 stick of butter in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate and set it aside for 10 minutes to cool.
Whisk the sugar, salt and eggs in a large bowl. Whisk in the melted chocolate. Sift in the cocoa and whisk together. Spread the batter in the pan and bake for 20 -25 minutes until an inserted toothpick comes out clean. If the batter forms large expanding bubbles while in the oven, just prick the bubbles with a toothpick during baking. It will flatten out when it cools. Let the cake cool and place the whole pan in the refrigerator for at least 1 hour to harden (which makes it easier to cut and work with).
To Make the Mousse
Place the ginger orange chocolate in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate and set it aside.
Slowly sprinkle the gelatin in 1 tablespoon cold water and let it bloom and soak in the water for 5 minutes. Add the 2 tablespoons boiling water and stir to dissolve the gelatin. Set aside.
Place the heavy cream, vanilla and salt in the mixing bowl. Using an electric mixer, whip the cream into soft peaks. Slowly add the gelatin while whipping and continue for a few more seconds until it becomes stiff peaks. Stir 1/4 of the whipped cream into the melted chocolate to make the consistencies more similar. Gently fold the remaining whipped cream into the melted ginger orange chocolate.
To Assemble the Bombe
Using a round cookie cutter that is the same size as the silicone mold opening, cut six rounds from the flourless chocolate cake pan. Set aside.
Leave the chocolate “shells” in the silicone mold and keep the mold on a flat tray. Spoon the chocolate mousse into the shells, leaving 10cm space from the top of the chocolate shell. Evenly dot the grated ginger among all of the molds. Carefully press each cake round on top of the mousse. Place the mold back in the refrigerator and chill overnight to set the mousse. You can use the remaining chocolate cake and mousse to make parfaits.
Carefully un-mold each bombe and serve.
Recipe graciously provided by Tastypursuits.com. All pictures and text copyright to Hazel Sy.