compressed mocha bombe IMG_8227`

Ingredients

  • 1 x 2lb Madeira Loaf
  • 50g/2oz Siúcra Caster Sugar
  • 150ml/ ¼ pint Strong Black Coffee
  • 450ml/¾ pint Double Cream
  • 4 tablespoons Tia Maria
  • 50g/2oz Shamrock Blanched Almonds
  • 250g Tub Mascarpone Cheese
  • 125g/4oz Dark Chocolate
  • Icing Sugar for Icing
  • 200g/7oz Odlums Self Raising Flour
  • 125g/4oz Margarine
  • 125g/4oz Siúcra Caster Sugar
  • 2 Eggs
  • 25g/1oz Shamrock Ground Almonds
  • 3 tablespoons Water

Method

  1. Make Madeira. Using “All-in-One” method, put all the ingredients for the Madeira into a bowl and beat until smooth. Transfer to a greased 2lb loaf tin and bake in a pre-heated oven 170°C/325°F/Gas 3 for 40 to 45 minutes approx. Cool on a wire tray.
  2. Toast the Shamrock almonds in a dry pan or under the grill. (watch carefully, as the nuts burn easily)
  3. Chop chocolate and mix with the cooled almonds. Keep about 2 tablespoons of this mixture for decoration.
  4. Beat the mascarpone until softened, then beat in the sugar. Whip 300ml/½pt of the cream until it just holds its shape, then fold into the mascarpone.
  5. Mix together the coffee and the Tia Maria in a jug.
  6. Cut the cake into 15 slices. Line a 1.4lt/2½pt pudding bowl with cling film. Line the base with a few pieces of cake, then sprinkle over a little of the coffee mixture to moisten. Spoon in about 2 tablespoons of the mascarpone and chocolate and almond mixture. Smooth the top.
  7. Do two more layers, adding a little more coffee, mascarpone and chocolate and almond mixture to each layer. Finish with a layer of madeira, moistened with the remaining coffee mixture.
  8. Cover the top of the dessert with cling film and chill for at least 4 hours and up to 2 days.
  9. To finish remove the covering cling film and turn the bowl over on a serving plate. Peel off the cling film and cover bombe with the remaining cream that has been whipped. Scatter over the reserved chocolate and Shamrock almonds and lightly dust with icing sugar.

For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book