Chocolate Bombs
These delightful chocolate cakes filled with marshmallow will become a favourite in your family. (Confectioner teaches — technique.)
⏱️ Prep: 60 min🍳 Cook: 12 min🍽️ Makes 8
Ingredients
| 125 г | flour (for the biscuits) |
| 1/4 ч.л. | baking powder |
| 40 г | light brown muscovado sugar |
| 50 г | butter |
| 2 | egg yolks |
| около 1 с.л. | milk |
| 2 | egg whites (for the zefir) |
| 125 г | fine caster sugar |
| 1 с.л. | liquid glucose |
| 1/2 ч.л. | vanilla extract |
| 300 г | milk or dark chocolate, or both in equal proportions (for decoration) |
Instructions
For 8 pieces. Prep time: 1 hour + setting. Proofing time: 20 minutes. Baking time: 10-12 minutes. Oven temperature: 170 °C.
Make the biscuits:
- First make the biscuits. Sift the flour with the baking powder into a large bowl and stir in the brown sugar. Cut the butter into cubes and rub into the flour to fine crumbs.
- Make a well in the centre of the mound. Beat the yolks with a fork and pour into the well. Gather the mass by hand, mixing the flour with the yolks. Add a little milk if needed to knead a firm, stiff dough. Cover and leave for 20 minutes in a cool place.
- Preheat the oven to 170 °C. On a lightly floured surface roll out the dough into a sheet about 5 mm thick.
- Cut out circles with a cutter. Roll out the offcuts and cut more rounds — you should get 8 circles in all. Bake on a silicone mat for 10-12 minutes until light golden.
- Leave on the tray for a couple of minutes so the biscuits firm up slightly, then transfer with a spatula to a rack to cool completely.
Tempering the chocolate:
- Melt 125 g chocolate over a water bath, stirring occasionally. Remove the bowl from the pan, add 25 g chocolate to the melted mass and stir until it melts.
- Spoon a little chocolate into each cavity of the silicone mould and spread evenly over the walls.
Making the marshmallow (zefir) and assembling the cakes:
- In a clean dry bowl combine the whites, sugar, glucose and vanilla extract. Set the bowl over a saucepan of boiling water so the bottom does not touch the water, and whip to a very thick mass.
- Divide half the egg-white mass among the cavities, filling them two-thirds full.
- Place a biscuit on top and press gently so the biscuits sit just below the top edge of the cavities.
- Melt the chocolate again. Coat each biscuit with chocolate so the cake is completely covered. Leave to set and turn out onto a rack. Make 4 more cakes in the same way.
Tip: Tempered chocolate acquires shine and an ideal texture as it sets. To temper chocolate, stir a couple of pieces of chocolate into the melted, still-warm chocolate mass.