Name: Choc cherry bombe alaska
Prep time: 80 min
Total time: 80 min
Yield: 10
Ingredients: 1 litre good-quality chocolate ice-cream, in a round cardboard tub; 670 gram jar morello cherries, drained, halved; 100 gram butter, softened; 6 eggs, separated; 1/2 cup (110g) caster sugar; 2/3 cup (100g) self-raising flour; 1/4 cup (25g) almond meal; 1 teaspoon vanilla extract; 1 teaspoon cream of tartar; 1 cup (220g) caster sugar, extra

Ingredients

1 litre good-quality chocolate ice-cream, in a round cardboard tub

670 gram jar morello cherries, drained, halved

100 gram butter, softened

6 eggs, separated

1/2 cup (110g) caster sugar

2/3 cup (100g) self-raising flour

1/4 cup (25g) almond meal

1 teaspoon vanilla extract

1 teaspoon cream of tartar

1 cup (220g) caster sugar, extra

Method

1.Stand ice-cream at room temperature until softened slightly. Spoon softened ice-cream into a large bowl; stir in the morello cherries. Return ice-cream to cardboard tub, pressing firmly. Cover; freeze ice-cream until firm.

2.Meanwhile, preheat the oven to 180°C, 160°C fan-forced. Grease a 20cm springform pan; line the base with baking paper.

3.Process butter, egg yolks, sugar, flour, almond meal and vanilla until a thick batter forms. Spread mixture into the prepared pan. Bake for about 25 minutes, or until cooked when tested with a skewer. Cool in pan.

4.Preheat the oven to 250°C (23O°C fan-forced), or as hot as possible. Place oven rack on the bottom shelf. Transfer cake to a 24cm ovenproof serving plate or cake board and place on baking paper-lined oven tray.

5.Beat egg whites in a medium bowl with an electric mixer until soft peaks form, then add cream of tartar and a pinch of salt. Gradually add extra sugar, beating until sugar is dissolved between additions.

6.Cut the sides of the ice-cream tub away with scissors. Invert the ice-cream into the centre of the cake. Spread the meringue over the ice-cream and cake to cover completely). Bake for about 5 minutes or until the meringue is browned. Serve in thick wedges.

Suitable to freeze. Not suitable to microwave. The cake can be made a day ahead; store in an airtight container. The ice-cream can be prepared 2 days ahead.
Note

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Ingredients

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