Chocolate bomb for the sweetest mama - Bouwhuis

Recipes

Mother is the sweetest. And for the dearest you bake a cake, with the children. I know cakes that you shouldn't leave to dads and little ones, because then the kitchen looks like a bomb has exploded and the little fingers have to go under the cold tap for hours. So something easy. But something that looks like it has taken hours, because most mothers don't like a 'Jantje van Leiden' (a kind of trick).
If Dad just bakes the biscuit base, the children can help with the little jobs. Stirring the cream, picking out the prettiest raspberries and putting them on the tartlets (and eating the rest) and drizzling jam. Most mothers love chocolate, and this cake is halfway between a pastry and a giant bonbon. Don't use too big of a mould as it is a mighty cake. I used the Silikomart Pillow mould, which gave them a nice shape and with the enclosed cutter you can remove layers from the biscuit base and fit them exactly underneath. The chocolate must be top quality. I like bitter chocolate and chose the Gorilla Bar 68% cocoa from Chocolatemakers. If you like it less bitter, you can choose a lower cocoa content, but in any case read the Chocolatemakers' story, which you will find here. here. It tastes so good to be honest!

Chocolate bomb with raspberries

You will need this for 6 cakes
For the sponge cake base:
150 grams of chocolate sponge mix from Brand New Cake
90 grams of egg
35 grams water

For the chocolate bombs:
150 grams of dark chocolate (I used the one from Chocolatemakers with 68% cocoa)
200 ml whipped cream

And further:
3 tablespoons raspberry jam
Fresh raspberries
Silikomart Pillow mould
Cake tin 26 cm

Make the chocolate biscuit:
Preheat the oven to 160 degrees (hot air) or 175 degrees (conventional). Mix the mix with the water and egg. Mix for 7-8 minutes on the highest setting and then two more minutes on the lowest setting. Line a cake tin with baking paper and pour in the mixture. Bake until it springs back when you press it down (it took me 20 minutes, if a skewer comes out dry, it's done anyway).

Make the chocolate bombs:
Put the cream on very low heat. Break the chocolate on very low heat until the chocolate has melted (do not boil!). Stir well and pour into six holes of the silicone mould. Put the mould in the freezer, about an hour is enough.

Building the cakes:
Cut the cake into two long slices and take out six thin bases with the cutter from the Pillow form. Brush generously with the jam.
Remove the chocolate bombs from the moulds. Place a chocolate bomb on each base and place the tarts on saucers or a large dish. Wait until they are not so cold before serving.
Put the rest of the jam in the microwave on the defrost setting until it is thick and liquid. Place 2 raspberries on each tartlet (if necessary, stick them with slightly warm chocolate) and drizzle some of the jam next to them. Clean up the kitchen, otherwise it won't be Mother's Day 🙂

Author: Frederike Krommendijk is the author of two cookbooks and a baking book. She does not like to make things difficult, not even in the kitchen. When she is not cooking or baking, she writes with dedication. For vegatopia.com and LandIdee for example, but also for advertising agencies and other clients. www.krommendijkvelthuis.nl

source: https://www.bouwhuis.com/blog/chocobommetje-liefste-mama/