Chocolate hazelnut bombe Alaska pairs creamy hazelnut chocolate ice cream, rich chocolate sponge, and cloud-like meringue, all topped with a dramatic touch of flame. Perfect for surprising guests with a sweet, crisp, and creamy centrepiece.
Preparation time
overnight
overnight
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 12–16
Serves 12–16
Dietary
Vegetarian
Vegetarian
By Helen GohFrom Saturday Kitchen
Equipment
Ingredients
No-churn ice cream
- 400g condensed milk condensed milk
- 120g chocolate hazelnut spread chocolate hazelnut spread
- 30g unsweetened cocoa powder cocoa powder
- 1 tsp vanilla extract vanilla extract
- pinch fine sea salt sea salt
- 500ml double cream double cream
Chocolate cake base
- 250g caster sugar caster sugar
- 120g dark chocolate (about 70% cocoa), roughly chopped dark chocolate
- 100g unsalted butter, in pieces unsalted butter
- 200ml recently boiled water water
- 230g plain flour plain flour
- 10g unsweetened cocoa powder cocoa powder
- ¾ tsp bicarbonate of soda bicarbonate of soda
- ¼ tsp fine sea salt sea salt
- 100g plain unsweetened kefir drink or buttermilk kefir drink or buttermilk
- 1 free-range egg egg
- 1 free-range egg yolk egg yolk
- 1 tsp vanilla extract vanilla extract
Meringue
- 210g caster sugar caster sugar
- 140g egg whites (from about 4 large eggs) egg whites
- 1 tsp lemon juice or ½ tsp cream of tartar lemon juice or cream of tartar
- pinch fine sea salt sea salt
Chocolate sauce
- 40g caster sugar caster sugar
- 25g unsweetened cocoa powder cocoa powder
- pinch flaky sea salt sea salt
- 80g dark chocolate (about 70% cocoa), finely chopped dark chocolate
- 1 tsp vanilla extract vanilla extract
- 200ml double cream double cream
- 2 tbsp recently boiled water water
- 120g roasted hazelnuts, roughly chopped (optional) hazelnuts
Method
- Prepare the ice cream
- Line a 1 litre pudding bowl with plenty of cling film, letting the excess hang over the edge.
- In a large bowl, whisk condensed milk, chocolate hazelnut spread, cocoa, vanilla, and a pinch of salt until smooth.
- Whip the double cream to soft peaks with an electric mixer. Fold in a third at a time to the hazelnut mixture, keeping it light and airy.
- Spoon into the lined bowl, level the top, then fold the cling film over. Freeze for at least 12 hours until very firm.
- Bake the chocolate cake base
- Preheat the oven to 180C/160C fan/gas 4. Line a 20x30cm baking tin with baking paper.
- In a saucepan, combine sugar, chocolate, and butter. Pour in the hot water. Heat gently, stirring until melted and glossy.
- Sift flour, cocoa, bicarb, and salt into the warm mixture. Whisk until smooth.
- Add kefir (or buttermilk), egg, egg yolk, and vanilla. Whisk into a smooth batter.
- Pour into the prepared tin. Bake 20–25 minutes until a skewer comes out clean. Cool completely on a wire rack.
- Assemble the bombe Alaska
- Once both ice cream and cake are cold, unmould the ice cream by wrapping the outside of the bowl with a hot, damp tea towel. Lift out using the cling film and invert onto the centre of the cake.
- Trim the cake so its base matches the ice cream dome. Enjoy any offcuts.
- Place the assembled bombe on a freezer-safe serving plate. Freeze again until needed (up to a week).
- Make the meringue
- Put 150g sugar and 60ml water in a small pan over low heat. Stir to dissolve, then bring to the boil. Boil without stirring, swirling gently, until the syrup reaches 121C using a jam thermometer.
- While syrup cooks, begin whisking egg whites with a pinch of salt and cream of tartar (or lemon juice) in an electric mixer until soft peaks form.
- Sprinkle remaining 60g sugar into the egg whites when syrup nears 117C, then whip to combine.
- With the mixer running, carefully trickle the hot syrup into the egg whites, avoiding the whisk. Whip on high until meringue is thick, shiny, and at room temperature—about 5–8 minutes.
- Cover and finish
- Pipe or spread the meringue all over the frozen bombe, creating decorative swirls or kisses to cover fully. Return to the freezer (up to 7 days).
- Near serving time, make the chocolate sauce: combine sugar, cocoa, salt, chopped chocolate, and vanilla in a heatproof bowl. Heat the cream to a simmer, pour over the chocolate mixture, add hot water, rest 30 seconds, then whisk smooth.
- Use a blow torch to toast the meringue until lightly golden.
- Cut with a hot, sharp knife, drizzle over chocolate sauce, and scatter with roasted hazelnuts (if using). Serve immediately.
Suggested Wine Pairing
- Majestic: The Ned Noble Sauvignon Blanc, Marlborough – Sweet citrus and honey lift the richness of chocolate hazelnut bombe Alaska. Lively acidity balances creamy, nutty layers.
- Tesco: Tesco Finest Pedro Ximénez Sherry – Silky figs and mocha mesh beautifully with chocolate and the caramelised meringue, echoing the dessert’s sweet, nutty profile.
- Sainsbury’s: Taste the Difference Chilean Late Harvest Sauvignon Blanc – Apricot and orange zest match the bombe’s nutty sweetness, with refreshing acidity to cut through the lush cream and chocolate.
What can you serve with this
- Espresso – The intense bitterness aligns with chocolate and wakes up the palate.
- Chilled raspberries – Bright, tart fruit provides juicy contrast and extra colour.
- Hazelnut brittle – Crunchy, caramel notes echo the nutty tones in the bombe.
- Crème fraîche – Adds mild tanginess, balancing the dessert’s sweetness.
- Mint leaves – Fresh herbal flavour and colour for a lively finish.
FAQs for Chocolate hazelnut bombe Alaska
- How far in advance can I make bombe Alaska?
You can assemble and freeze up to 7 days ahead, adding meringue and toasting on the day of serving. - Why did my meringue shrink on bombe Alaska?
If applied to a warm surface or not fully whipped, meringue can collapse or shrink. - Can I use store-bought cake instead of homemade?
Ready-made chocolate sponge can be used—just trim it to size before assembling. - Do I need a blow torch for bombe Alaska?
A blow torch gives the best caramelised finish. Grill under a hot oven if a torch isn’t available. - What can I use instead of hazelnuts?
Almonds, pecans or pistachios offer similar texture and flavour. - Is this recipe suitable for vegetarians?
Yes—ensure all dairy and chocolate are vegetarian-friendly. - Can I serve bombe Alaska straight from the freezer?
Leave to sit briefly for easier slicing before serving for best results. - How do I store leftovers?
Wrap slices tightly and freeze for up to a week. Do not refreeze if previously thawed.
Nutri-score Health Check
Nutri-Score: D
This chocolate hazelnut bombe Alaska falls into category D due to its high content of sugar, double cream, chocolate, and butter. While it contains eggs and hazelnuts for protein and beneficial fats, its richness in sweets and fats makes it a dessert best enjoyed occasionally and shared with friends.
Positive Factors
- Eggs provide protein and structure
- Hazelnuts add fibre and healthy fats
- Some dark chocolate (70%) offers antioxidants
Negative Factors
- High in sugar, chocolate hazelnut spread, condensed milk and double cream
- Significant butter content
- Recipe is high in calories and saturated fat
The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.
