Chocolate brownie cake
Grated and sliced truffle
A tangy liquid orange centre surrounded by yummy chocolate and of course truffles.
The mousse (to fill the bomb).
Take 3 eggs, 125g of ‘cooking’ chocolate 70% cocoa, 10g of unsalted butter, 125ml of full fat cream and 35g of caster sugar.
Separate the egg whites and yolks while they are cold. Place the whites in a large bowl and yolks in a small bowl. Leave whites aside.
Whisk the yolks.
Place chocolate and butter in a bowl. Melt in a bain marie, stirring until smooth. Set aside to cool.
Beat the cream until stiff peaks form.
Add the sugar to the egg whites and beat the whites until firm peaks form.
Fold the egg yolks into the cream using a rubber spatula and add the chocolate (which should be runny and lukewarm).
Mix the egg whites mixture into the chocolate mixture in half at a time. Turn a few times. Avoid over mixing.
For 5 to 6 people. Preaheat oven to 180°. Gently heat 150g of butter and 200g of chocolate in a bain marie until melted and smooth. Take the pan off the heat and then stir in progressively 3 large eggs, 2tsp of vanilla extract, 250g of caster sugar and 100g of plain flour. Stir until glossy. Bake for 30-35 mins.
Shave off some ‘eating chocolate’ with a steel cheese slicer. This can be any dark chocolate or even chocolat with orange peel to accentuate the orange flavour. These will be used to bring another texture inside the sphere.
I suggest buying the chocolate spheres ready made unless you are highly skilled and have a lot of time on your hands.
Place in the bottom half of the sphere a tablespoon of orange jam. Then add some chocolate shavings and fill it up with chocolate mousse.
Then take the other half of the sphere and warm the edges by placing it on a bain marie. Fill it with thick full cream. Then press the top half onto the bottom half of the sphere and hold just a few seconds to make sure it is well fixed together.
Take a plate with a lower centre and cover with powdered chocolate (100% cacao) using a tea drainer. Then with a cloth or kitchen paper remove the powder from the flat part of the plate to create a hard line between the two parts. Cut out a circle of brownie with a cookie cutter tool and place in the centre. With a knife and spoon, cut out a circle in the brownie so that the base of the sphere can sit inside it to keep it stable. Add a little mousse in the hole before placing the sphere to hold it in place. When in place, sprinkle the sphere with powdered chocolate and wipe off the excess powder on the flat part of the plate.
Add a few slices of truffle.
Of course you can fill the bomb with your favourite fruit as long as it seems to be in harmony with the taste of the truffles.