Photo by Jean Misko
Chocolate Bombe Alaska
400g chocolate sponge roll
75g dark chocolate, finely chopped
1 cup caster sugar
1. Preheat oven to 200°C.
2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal.
3. Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
3. Spoon chocolate icecream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
4. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.
Note: Can use brownies for base instead of sponge roll.
This recipe was featured in Taste Forums “Bake Club” Challenge. Click HERE if you would like to participate and share your results.