Chocolate baked Alaska

Recipe from: 3/7/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • CHOCOLATE SPONGE CAKE
  • 50
    ml
    margarine
  • 65
    ml
    castor sugar
  • 1
    extra-large egg
  • 80
    ml
    self-raising flour
  • 25
    ml
    cocoa
  • 1
    Litres
    vanilla ice-cream
  • MERINGUE
  • 4
    egg whites
  • pinch cream of tartar
  • 150
    ml
    castor sugar
  • 30
    ml
    cocoa, sifted
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm loose bottomed cake tin with non-stick spray. Beat the margarine until light and creamy and add small quantities of the castor sugar at a time while beating continuously. Add the egg and beat well. Sift in the dry ingredients and fold in. Turn the batter into the prepared cake tin and bake for 20-25 minutes or until done. Cool slightly before removing from the cake tin. Cool completely on a wire rack. Spoon ice cream balls on top of the sponge cake. Turn on the oven grill. Whisk the egg whites and cream of tartar until soft peaks are formed. Add the castor sugar gradually while beating continuously. Sift the cocoa and fold in. Spoon the mixture into a piping bag and pipe the meringue on top of the ice cream and over the sponge cake. Alternatively, spoon the meringue mixture on top of the ice cream and cover the ice cream and sponge cake with the mixture. Ensure that the ice cream is completely covered and that there are no cracks, or the ice cream will melt. Grill for 3-4 minutes or until the meringue tips are golden brown. Serve immediately. Serves 4-6.
 

Read more on: bake  |  dairy  |  grill
 

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