Real Living Australia - April 2016

75

MINS +

FREEZING

CHOCOLATE BOMBE

ALASKA

Serves 10

Prep time 25 mins + overnight

freezing & 1 hr cooling

Cooking time 50 mins

Equipment Measuring cup; kitchen

scales; sieve; spoon; 2.4L Dolly

Varden cake tin or deep bowl; baking

paper; 21cm-diameter cake tin;

electric mixer with beater & whisk;

palette knife; wire rack; cling wrap;

small saucepan; pastry brush; candy

thermometer; serving plate;

blowtorch (optional)

2L shop-bought chocolate

ice-cream, softened slightly

Chocolate Guinness cake

55g softened butter

80g each caster sugar & brown sugar

2 eggs

60ml dry stout, such as Guinness

2 tsp vegetable oil

80g self-raising fl our

35g Dutch-processed cocoa

(available from supermarket), sieved

Meringue

1 cup caster sugar

Water

4 eggwhites

Pinch of cream of tartar

(^1) Spoon ice-cream into chilled
Dolly Varden cake tin or deep bowl.
Smooth top. Freeze overnight.
(^2) Make cake Preheat oven to
180°C (160°C fan). Grease, then line
cake tin with baking paper. Place
cream butter and sugar in electric
mixer and cream together. Add eggs,
On the hops Getting into the Easter spirit, Micaela, above, dresses up her hat
with bunny ears, while Katelin, right, dips her nose into the Bombe Alaska – to
complete her bunny look. Also in the scene (above right) FROM LEFT
Cheese platter in Plum (holding Bombe Alaska), $336, Mud Australia. Echo linen
napkin, $95 for 6, Kate & Kate. Trattoria side plates, as before. Aria round tray/
plate (on top), $22.95, Papaya. Cutipol “Goa” fork in White/Gold, $30, and
spoon in Black/Gold, $25, and “Moon” teaspoon in Gold, $23, Francalia.
one at a time, beating well after each
addition. Beat in Guinness and oil.
Add remaining ingredients and beat
until smooth. Pour mixture into cake
tin, smooth top and bake for 20 to 30
mins until centre springs back when
lightly pressed. Cool in tin for 5 mins,
turn out on wire rack and cool
completely (about 1 hr).
(^3) Cut round from cake to fi t over
ice-cream. Place on top of ice-
cream, cover with cling wrap and
freeze until required. At this step, the
bombe will keep for up to a week.
(^4) Make meringue Just before
serving bombe, p lace sugar and
200ml water in small saucepan over
high heat and stir until sugar dissolves.
Bring to the boil, then reduce heat
to medium. With wet pastry brush,
brush sides of pan to remove sugar
crystals. Boil for about 10 to 15 mins
or until syrup reaches 115°C.
(^5) Meanwhile, start whisking
eggwhites and cream of tartar in
electric mixter until soft peaks form.
Continue to cook sugar syrup to
121°C. With electric mixer motor
running, gradually pour syrup over
meringue, avoiding beaters, and
whisk for 10 to 20 mins until meringue
is cooled to room temperature, and
thick and glossy.
(^6) Remove ice-cream and cake
from freezer and quickly dip cake
tin or bowl into hot water, then turn
contents out onto serving plate.
Spoon meringue over in large peaks,
covering ice-cream and cake. Brown
meringue with blowtorch (optional).
Serve immediately.
BEHIND THE
SCENES
Head to our website at
Homestolove.com.au/rl
to watch a video of all the
Easter shenanigans that
went on at this shoot.
@reallivingmag