Chocolate and Christmas go hand in hand and this chocolate bombe is, well – the bomb.
400g good-quality chocolate Swiss roll
400ml of whipping cream
2 punnets of raspberries
Line a two litre bowl with a double layer of cling film, leaving some excess overhanging the rim. Cut the Swiss roll into 1cm slices and use them to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary.
Whip the cream until it forms a soft peak. Now break in the merianges, and throw in the raspberries keeping some back for decorating at the end.
Fill the centre of the lined bowl of swiss roll with the cream mixture. Cover with the remaining swiss roll slices, cutting them to fit as necessary. Then fold the excess cling film over the top to seal.
Place a flat plate on top (one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, then remove the weight, wrap and freeze the bombe
To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with remaining raspberries and dust with icing sugar. Let it stand at room temperature for about 10 minutes before slicing.