Chocolate Bombe Alaska – a delicious recipe with chocolate sponge cake, dark chocolate, egg whites, caster sugar, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200C
2
Line a baking tray with baking paper.
3
Cut 4 x 2cm-thick slices of sponge roll.
4
Place onto tray, leaving space between each for easy removal.
5
Spoon chocolate onto each sponge slice.
6
Place eggwhites into a medium bowl.
7
Beat with an electric mixer until firm peaks form.
8
Add sugar, a spoonful at a time, beating continuously until all the sugar is added.
9
Beat for a further 2 minutes until the sugar dissolves.
10
Turn a frozen ice-cream onto each sponge slice.
11
Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
12
Bake for 7 to 10 minutes or until meringue is light golden and firm to touch.
13
Serve immediately.
1495
kcal
Calories
75
g
Fat
182
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 400 g chocolate sponge cake, 75 g dark chocolate, finely chopped, 3 egg whites, 1 cup caster sugar, and more.
Yes, Chocolate Bombe Alaska falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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