Homemade Izmir Bomb
Quick answer
Izmir bomb is made by wrapping chocolate spread inside a thin dough wrapper and baking it briefly at high heat. It is best enjoyed hot and gooey straight from the oven.
- Total time
- 27 dk
- Servings
- 12
- Calories (est.)
- ~180 kcal
- Difficulty
- orta
izmir bomb recipe · chocolate stuffed pastry · turkish dessert
27 dk · 12 servings · 180 kcal
Ingredients
- 1 cup flour
- Half tea glass warm water
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- A pinch of salt
- 300 grams chocolate spread
- 1 teaspoon vinegar
Method
- Drop the chocolate spread in teaspoon portions onto parchment paper and freeze until solid.
- Knead flour, water, oil, sugar, vinegar, and salt in a bowl to get a smooth, soft dough.
- Cover and rest the dough for 15 minutes, then divide into 12 equal balls.
- Roll out each ball as thinly and transparently as possible using a rolling pin.
- Place the frozen chocolate balls in the center, gather the edges at the top, and pinch off any excess dough.
- Bake in a preheated oven at 220 degrees Celsius for only 5-7 minutes until the bottom browns, and serve hot.
Your oven must be very hot and the baking time should not exceed 7 minutes to prevent the dough from drying out.
FAQ
What oven temperature should I use?
It should be baked in a preheated oven at 220°C (425°F) for a very short time.
How to keep the chocolate molten?
Do not overbake it, and you can warm it up in the microwave for a few seconds before serving.
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