Chocolate and cherry bombe alaska

The winning dish this Christmas!
Chocolate and cherry bombe alaska
1H 20M
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Sweeten up the festive season with this decadent chocolate cherry bombe alaska! The perfect dessert to share with family or friends.

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1.Stand ice-cream at room temperature until softened slightly. Spoon ice-cream into a large bowl; stir in cherries and swirl in chocolate sauce. Return ice-cream to tub. Cover; freeze overnight or until firm (any leftover ice-cream mixture can be frozen in a smaller container for another use).
2.Preheat the oven to 180°C (160°C fan-forced). Grease and line base and side of 20cm cake pan.
3.Combine butter, egg yolks, ½ cup sugar, flour, almond meal and vanilla in a medium bowl. Beat with an electric mixer until smooth and combined. Spread mixture into prepared pan. Bake for about 25 minutes.
4.Transfer cake to a cake board or ovenproof serving plate and place on a baking tray.
5.Using scissors, cut the sides of the ice-cream tub away. Invert the ice-cream into the centre of the cake and return to the freezer.
6.Preheat oven to 250°C (250°C fan-forced). Place the oven rack on the bottom shelf.
7.Add remaining 1¼ cups sugar, egg whites and cream of tartar to a large bowl of an electric mixer; beat on high speed for about 8 minutes or until meringue is thick and glossy. Working quickly, spread meringue over the ice-cream and the cake to cover completely. Bake for about 3 minutes or until meringue is browned lightly. Serve with fresh cherries.

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