Recipe

Choc cherry bombe alaska

This sublime dessert takes a bit of effort to make but the end result is worth it. You can save time by preparing the ice-cream and the cake in advance of assembling the complete dish.

Aug 29, 2014 2:00pm
  • 1 hr 20 mins preparation
  • Serves 10
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Ingredients

Choc cherry bombe alaska
  • 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

Choc cherry bombe alaska
  • 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.

Notes

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.

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