Wednesday, September 26, 2007

Recipe from Chocolate: Caramel Bomb

The Icelandic slang word bomba is derived from the English word 'bomb', and coincidentally it is also the Italian word for the same thing. As well as referring to a sexy woman, a small bomb and a shocking piece of news, it also refers to any dessert with a high calorie count, possibly because of its ability to keep people eating until they feel like exploding.

Cake layers:
5 eggs
400 ml sugar
400 ml corn flakes, crushed
300 ml almonds, chopped
250 g Síríus Konsúm chocolate, chopped
1 1/2 tsp baking powder

Whip together eggs and sugar until smooth and light. Fold in the dry ingredients (I suggest mixing them all together first). Divide between three medium sized (20-22 cm in diameter) round cake tins at 175°-200°C for 20-30 minutes.

250 ml cream
150 ml sugar
3 tbs golden syrup
2 tbs butter
1 tsp vanilla essence
400 ml cream for whipping

Put the 250 ml cream, sugar and syrup in a saucepan and simmer until the mixture thickens and takes on a light golden colour (20-30 minutes). Stir occasionally. Stir in the butter and vanilla. Cool (stick the bottom of the pan into a cold water-bath). Whip the cream.
Pour 1/3 of the caramel on top of one cake layer and top with half the whipped cream. Put another cake layer on top and repeat. Put the third cake layer on top and pour the rest of the caramel over it and allow it to dribble down the sides of the cake.

The cake in the accompanying photo in the book is garnished with blueberries and physalis (Cape Gooseberries).

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