Chocolate and cherry bombe alaska
Sweeten up the festive season with this decadent chocolate cherry bombe alaska! The perfect dessert to share with family or friends.
- Serves 10
- 50 mins preparation
- 30 mins cooking
Ingredients
Chocolate and cherry bombe alaska
- 1 litre Woolworths select vanilla ice-cream
- 415 gram can Woolworths select black stoneless cherries in syrup, well-drained, or 1 cup pitted fresh cherries, halved
- 1/2 cup dark chocolate dessert sauce
- 100 gram butter, softened
- 6 free-range eggs, separated
- 1 3/4 cup caster sugar
- 2/3 cup self-raising flour
- 1/4 cup almond meal (ground almonds)
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- fresh cherries, for serving
Method
Chocolate and cherry bombe alaska
- 1Stand 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).
- 2Preheat the oven to 180°C (160°C fan-forced). Grease and line base and side of 20cm cake pan.
- 3Combine 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.
- 4Transfer cake to a cake board or ovenproof serving plate and place on a baking tray.
- 5Using 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.
- 6Preheat oven to 250°C (250°C fan-forced). Place the oven rack on the bottom shelf.
- 7Add 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.
