Chocolate Orange Bombe

For the Sponge
200g Self Raising Flour
200g Caster Sugar
3 large eggs
200g Self Raising Flour
1 tsp baking powder
3 tbsp cocoa powder

For the Filling
500g ricotta cheese
80g caster sugar
juice of 2 oranges and zest of 1 orange
100g dark choc chips

Make the Sponge
  1. Line 2 10 inch circle baking tins
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs, flour, baking powder and cocoa powder.
  4. Mix well and divide into the two tins
  5. Bake for 7-8n minutes or until firm but springy to the touch.
  6. Let cool.
Make the filling.
  1. Mix the ricotta with the sugar until smooth and shiny.
  2. Add the orange zest and juice and the choc chips.
  3. Mix well.
Build the bombe.
  1. Line your bowl with clingfilm
  2. Cut one sponge into eight triangles (like a pizza) and with points to the base of the bowl line the bowl with the triangles.  Make sure all holes are filled with sponge.
  3. Pour in the filling.
  4. Place the other sponge on the top as a 'lid' and press down to seal.  It may help to use a small plate or saucer to help press this down.
  5. Place in the freezer until frozen.
Before serving take the bombe out of the freezer, turn on to a plate and leave in the fridge for a couple of hours to allow the centre to soften slightly,

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