For the hot cross buns:
1. Place the flour and cocoa in a mixing bowl and mix with the salt, cinnamon, clove and allspice powder. Add the sugar and yeast and mix well.
2. Make a well in the centre and pour in 125 ml lukewarm water. Add the butter and egg and knead well, gradually adding the lukewarm milk until a firm but smooth dough has formed. Cover and leave to rise in a warm place for 1 hour.
3. Knead the dough again briefly, shape into a roll on a lightly floured surface and divide into 18 equal pieces. Roll each portion of dough into a ball, flatten slightly by hand and place on a baking tray lined with baking paper, leaving a small gap between them. Cover with a cloth and leave to rise for a further 45 minutes.
4. Then lightly press a cross onto each one with the back of a knife. Preheat the oven to 200°C, gas.
5. For the cross, mix the flour, cocoa, icing sugar and 3 tbsp water to make a thick paste. Spoon into a piping bag fitted with a small plain nozzle and pipe crosses into the markings on the buns.
6. Reserve the remaining paste. Bake the hot cross buns for 20-25 minutes until risen and golden.
For the glaze:
1. Heat 4 tbsp water with the sugar until dissolved. Brush over the hot buns and leave to cool.
For the ice cream:
1. Heat the milk, cream, sugar and salt in a pan to just below boiling point.
2. Whisk the egg yolks in a bowl, then pour in the milk mixture, stirring constantly. Return the mixture to the pan and heat, stirring constantly, until the mixture thickens.
3. Leave to cool slightly, then stir in the crème fraîche until smooth and stir in the vanilla extract and brandy to taste. Leave to cool then chill for 1 hour.
4. Pour into an ice cream maker and churn until creamy and frozen; about 30 minutes.
To build:
1. While the ice cream is churning, cut the hot cross buns in half horizontally. Line a 3 litre bowl with cling film.
2. Line the bowl with the top halves of the buns. Cut 3-4 bases into pieces and quickly mix into the soft ice cream with the chopped chocolate.
3. Spread the ice cream in the bowl to make an even layer. Place the soft chocolate ice cream in the centre.
4. Place the remaining top bun halves on top, cover the bowl with cling film and freeze for 5-6 hours.
5. Turn the ice cream bomb out onto a plate and top with grated chocolate and raspberries. Garnish with the remaining cross paste and a few mint leaves and serve.
Tips:
To save time, use ready made hot cross buns or chocolate hot cross buns. Replace the home made ice cream with ready-made vanilla ice cream and stir in the chopped chocolate.
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