Recipes+
Ingredients
Method
1.Line a 2-litre pudding basin with plastic food wrap, extending wrap 5cm over side.
2.Combine 150g chocolate, 1/2 cup cream and brandy in a saucepan over low heat. Cook, stirring, 3 minutes, or until melted and smooth.
3.Using an electric mixer, beat egg, egg yolks and sugar in a small bowl until thick and creamy. Beat in chocolate mixture. Transfer to a large bowl; chill 10 minutes, or until cool.
4.Using an electric mixer, beat remaining cream in a bowl until soft peaks form. Fold cream into cooled chocolate mixture, then fold in fruitcake.
5.Pour chocolate mixture into prepared pudding basin. Fold plastic wrap over ice-cream. Freeze ovemight or until firm.
6.Tear off 2 x 40cm lengths of baking paper. Using sticky tape, join long sides to form one large rectangle. Using a plate as a guide, mark a 35cm (diameter) circle on paper; cut out circle. Cover paper circle with plastic food wrap.
7.Place oil and remaining chocolate in a microwave-safe bowl. Microwave on high (100%) in 30-second bursts, stirring, until melted and smooth. Tum out bombe onto serving plate; discard plastic food wrap.
8.Spread melted chocolate over prepared paper circle. Quickly drape paper, chocolate side down, over pudding Quickly smooth with hands, avoiding deep pleats in the plastic.
9.Freeze 10 minutes, or until chocolate is set. Discard paper and wrap; trim away excess chocolate. Serve.
Dip pudding basin in hot water for 10 seconds before turning onto serving plate.
Note
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