Baked Alaska

INSTRUCTIONS

• 1
  Line a bowl with layers of cling film. Place the ice cream in the bowl (you may need to let it soften for a few minutes, but do not let it melt). Cover the top with cling film and return it to the freezer.
• 2
  Preheat the oven to 180°C, grease the sides of a cake tin with butter, and line the bottom with baking paper.
• 3
  Place the chocolate in a heatproof bowl set over a pot of gently simmering water. Let it melt, stirring occasionally. Then remove from the heat and set aside.
• 4
  In a large bowl or electric mixer, beat the butter until softened. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating continuously.
• 5
  Beat in the melted chocolate, then gently fold in the flour until combined.
• 6
  Pour the batter into the prepared cake tin and bake for 25–30 minutes.
• 7
  Remove the cake from the oven and increase the temperature to 220°C (if preparing the meringue immediately).
• 8
  Let the cake cool in the tin for 10 minutes. Then, using a small sharp knife, loosen the edges and carefully remove the cake. Place on a rack to cool completely.
• 9
  In a bowl, beat the egg whites. Add half of the icing sugar and beat until stiff peaks form. Then fold in the remaining sugar.
• 10
  Place the cake on a baking sheet. Using the cling film, remove the ice cream from the bowl and place it on the cake. Remove all the cling film.
• 11
  Quickly scoop the meringue. Spread over the ice cream and the sides of the cake.
• 12
  Place in the preheated oven for 3-4 minutes. The meringue will firm up and turn golden on the outside.