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.