Bombe al Cioccolato

Bombe al CioccolatoOk so today’s recipe is a very odd one, and as a disclaimer it certainly has no resemblance (in appearance or taste) to real bombe (a breakfast food similar to donuts found in Rome). But I couldn’t think of anything to call these and since I was attempting to make bombe (a task at which I failed miserably), that’s what I’ve called them. That said, they’re still delicious and are very easy to make, so I suggest you try them, and then leave me a suggestion in the comments section with an idea for a name. Let’s make it interesting: if I get at least five suggestions, I’ll send author of the best one a jar of pesto, homemade by me, for free.

Ingredients (makes about a dozen)

  • 400g flour
  • 2 tsp baking soda
  • 1/2 cup golden brown sugar
  • 1 tsp fast action dried yeast
  • 1 banana
  • 2 tsp vanilla extract
  • 1/2 rice milk
  • 1/4 cup of cocoa powder
  • boiling water

Preparation (10 minutes, 30 minutes wait, 10 minutes cooking)

  1. Mix the flour, baking soda, sugar, and yeast in a large bowl
  2. In a separate bowl, mush the banana until it is a thick paste
  3. Add the vanilla extract and half of the rice milk to the banana and mix together
  4. Add the liquid mixture to the dry and mix together
  5. Keep mixing, adding little amounts of rice milk if necessary, until the mixture is semi-liquid but still very thick
  6. Cover and leave to sit for 30 minutes
  7. Heat up the deep frier to high heat (but not maximum), or a large deep pan filled with cooking oil
  8. With a spoon, take a large dollop of the mixture and drop it in. Only do one at first to make sure the oil is hot enough. It should be looking nice and crispy all over the outside after about 5 minutes, flip it over halfway
  9. Repeat the process with the rest of the mixture and leave to cool with a few sheets of kitchen roll under them to absorb excess oil
  10. In the meantime, put the cocoa in a glass and add, literally, a few drops of boiling water, then stir. The consistency should be like a syrup
  11. Dip one side of the donuts into the chocolate syrup and leave to cool.
  12. Eat!

Donuts 2

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