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Choc cherry bombe Alaska

Choc cherry bombe Alaska
Photography by John Paul Urizar. Styling by Yael Grinham.

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Choc cherry bombe Alaska
INGREDIENTS

1 litre good-quality chocolate ice-cream in a round cardboard tub
670g jar morello cherries, drained, halved
100g 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 (230°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 (Step 1, right). Spread the meringue over the ice-cream and cake to cover completely (Steps 2 and 3). Bake for about 5 minutes or until the meringue is browned. Serve in thick wedges.

Suitable to freeze. Not suitable to microwave.

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