Recipe

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
  • 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.

More From Women's Weekly Food