Chocolate And Raspberry Bombe Alaska Recipe

Name: Chocolate And Raspberry Bombe Alaska
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chocolate ice-cream, softened; 2/3 lb frozen raspberries; 1/2 cup unsalted butter, at room temperature; 1 1/2 cup granulated sugar; 2 None eggs, at room temperature; 3/4 cup all-purpose flour, sifted; 2 tsp baking powder; 1/3 cup milk; 4 None egg whites; 1/4 lb fresh raspberries, to serve

Servings: persons

1
Line a 6 1/2 inch domed cake pan with plastic wrap. Combine ice-cream and frozen raspberries then transfer to prepared pan. Cover with plastic wrap and freeze overnight or until firm.
2
Meanwhile, preheat oven to 350u00b0F. Grease and line a 6 1/2 inch cake pan. Cream butter and 1/2 cup sugar until light and fluffy. Add whole eggs, 1 at a time, beating well after each addition. Fold in flour and baking powder alternately with milk. Transfer to prepared pan, smooth surface and bake for 25-30 mins, until a skewer inserted into the center comes out clean. Cool in pan for 5 mins then remove and transfer to a wire rack to cool completely.
3
Preheat oven to 450u00b0F. Line a large baking tray with parchment paper. Whisk egg whites to soft peaks, gradually adding 1 cup sugar, 1 tbsp at a time, until thick and glossy. Place cake on prepared tray. Invert ice cream onto cake and trim away excess cake. Spread meringue over ice cream and cake and bake for 3 mins or until meringue is golden. Transfer to serving platter and garnish with fresh raspberries. Serve immediately.

2115

kcal

Calories

113

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups chocolate ice-cream, softened, 2/3 lb frozen raspberries, 1/2 cup unsalted butter, at room temperature, 1 1/2 cup granulated sugar, and more.

Yes, Chocolate And Raspberry Bombe Alaska falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate And Raspberry Bombe Alaska

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions