Gluten Free Orange and Ginger Bombe Part 3

Gluten Free Orange and Ginger Bombe Part 3

Gluten-Free Ginger and Orange Chocolate Bombe

Makes 6 small bombes

Flourless Chocolate Cake

6 ounces Divine 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 Divine Cocoa Powder

1/4 teaspoon salt

Mousse

1 tablespoon cold water

1 teaspoon gelatine

2 tablespoons boiling water

pinch salt

1 cup heavy cream

1 teaspoon vanilla extract

3.5 ounces Divine 70% Dark Chocolate with Ginger and Orange

Assembly

3 ounces Divine 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 3 ounces Divine 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 moulds and use the back of the spoon to evenly coat the half spheres. Place the mould on a tray and put it in the refrigerator to harden.

To Make the Flourless Chocolate Cake

Preheat the oven to 350F. Line a 9″x 13″ 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 gelatine 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 gelatine. 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 gelatine 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 mould opening, cut six rounds from the flourless chocolate cake pan. Set aside.

Leave the chocolate “shells” in the silicone mould and keep the mould on a flat tray. Spoon the chocolate mousse into the shells, leaving 1/2 inch space from the top of the chocolate shell. Evenly dot the grated ginger among all of the moulds. Carefully press each cake round on top of the mousse. Place the mould 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-mould each bombe and serve.

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