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    You are in: Home / Recipes / Mocha Cake Bombe Recipe
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    Mocha Cake Bombe

    Mocha Cake Bombe. Photo by Sackville

    1/1 Photo of Mocha Cake Bombe

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sackville's Note:

    This is just an incredible recipe that will have you swooning, as long as you don't think about the calories! You can make it easier by buying a Madeira cake or any pound-type cake. Or, if you're anal like me about preservatives and other stuff in store-bought things you can make your own. I used recipe number 85, Butter Madeira Cake. Make this up to 2 days ahead or freeze it, for easy party planning!

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    Units: US | Metric


    1. 1
      Beat the mascarpone until slightly softened, then beat in the sugar.
    2. 2
      Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
    3. 3
      Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
    4. 4
      Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
    5. 5
      Mix together the coffee or hot chocolate with the alcohol.
    6. 6
      Cut the cake into 15 slices.
    7. 7
      Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
    8. 8
      If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
    9. 9
      If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
    10. 10
      Either way, start by lining the base with a few pieces of cake.
    11. 11
      When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
    12. 12
      Add some of the chocolate and almond or coconut mixture and then repeat the layers.
    13. 13
      Finish with a layer of cake, moistened with any remaining coffee mixture.
    14. 14
      Cover the top of the desert and chill for at least 4 hours and up to 2 days.
    15. 15
      Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
    16. 16
      Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
    17. 17
      Scatter over the remaining chocolate/almond mixture.
    18. 18
      You can freeze this after it's been layered for up to 3 months.
    19. 19
      Defrost overnight and then continue with the rest of the steps.

    Ratings & Reviews:


    Nutritional Facts for Mocha Cake Bombe

    Serving Size: 1 (96 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 430.8
    Calories from Fat 385
    Total Fat 42.7 g
    Saturated Fat 27.6 g
    Cholesterol 87.3 mg
    Sodium 33.8 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 5.8 g
    Sugars 7.0 g
    Protein 5.5 g

    The following items or measurements are not included:

    mascarpone cheese

    chocolate-flavored liqueur


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