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Red velvet choc cherry bombe
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Elevate your holiday with a stunning red velvet Christmas cake filled with our finest couverture chocolate ice cream.
Ingredients:
  • 1L thickened cream
  • 625ml (2 1/2 cups) milk
  • 2 x 200g pkts Premium Couverture Chocolate Melting Pieces
  • 10 egg yolks
  • 270g (1 1/4 cups) caster sugar
  • 250g butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 8.80 gm vanilla extract
  • 4 eggs, lightly whisked
  • 50g (1/2 cup) Dutch Processed Cocoa, sifted
  • 20.00 ml red food colouring
  • 2.50 gm bicarbonate of soda
  • 2.00 gm baking powder
  • 450g (3 cups) plain flour
  • 330ml (1 1/3 cup) buttermilk
  • 375.00 ml Weis Sorbet Summer Berries
  • 40.00 ml cherry berry jam
  • 485g (2 1/4 cups) caster sugar
  • 80ml (1/3 cup) water
  • 6 egg whites, at room temperature
  • Large pinch of cream of tartar
Instructions:
  • In a large saucepan, gently simmer the cream and milk. Remove from heat and add the chocolate. Let it sit for 5 minutes to melt, then stir well. In a separate bowl, whisk the egg yolks and sugar until thick and pale with a ribbon-like consistency. Combine with the chocolate mixture.
  • Transfer the mixture to a clean large saucepan and stir over low heat for 20 minutes until the custard coats the back of the spoon and leaves a trail when you run your finger through it. Then, transfer the custard to a heatproof bowl, cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool for 30 minutes. Chill in the fridge for 8 hours or overnight.
  • Transfer the creamy custard into a cold 3L (12-cup) roasting pan and cover it tightly with foil. Freeze for 6-8 hours, or until it is nearly firm.
  • Preheat the oven to 180°C. Line two 25 x 38cm baking trays with baking paper. Using an electric beater, cream the butter, sugar, and vanilla until pale and creamy. Mix in the egg, then stir in cocoa powder, food coloring, bicarbonate of soda, and baking powder. Gently fold in the flour and buttermilk until smooth. Divide the batter between the lined trays and bake for 12-15 minutes, rotating the trays halfway through, until a skewer comes out clean. Allow the cakes to cool before moving on.
  • Prepare the croquembouche mould by greasing it and lining it with baking paper. Cut one cake lengthways into three 12cm-wide, 38cm-long triangles and two 6cm-wide, 38cm-long triangles. Cut one 12cm-wide, 38cm-long triangle from the remaining cake, reserving any excess cake. Trim 2cm from the tip of each triangle. Stand the mould upright and line the side completely with the cake triangles.
  • Beat the chocolate ice-cream with an electric beater until smooth. Spoon into a prepared mold and freeze for 1-2 hours until partially frozen. Make a well in the center, then freeze for an additional 2 hours until firm. Trim excess cake before serving.
  • For the cherry sorbet, let it sit in a metal bowl for 10 minutes to soften. Mix in half of the jam, then gently swirl in the rest. Spoon the sorbet into the center of the chocolate ice cream. Cut 2 semicircles from the cake and place them to cover the ice cream entirely. Freeze for at least 8 hours or overnight until firm.
  • Prepare Italian meringue by heating half of the sugar and water in a saucepan until sugar dissolves. Increase heat and cook until it reaches 115°C without stirring. Meanwhile, whip half of the egg whites and cream of tartar until soft peaks form. Gradually add hot syrup to the egg white mixture while beating on low, then increase speed and beat until thick and glossy for about 15 minutes.
  • Flip the cake onto a large platter. Fill a piping bag with a 1cm star-shaped nozzle with the meringue. Pipe peaks onto the bottom half of the cake. Caramelize the meringue with a blowtorch and freeze as needed. Repeat the process with the rest of the sugar, water, egg whites, and cream of tartar. Pipe the meringue onto the top half of the cake, caramelize with a blowtorch.

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