Chocolate Baked Alaska……

Directions

To make the chocolate cake you will need a 23cm deep, greased cake tin.  Preheat the oven to 170c, place the flour, bicarb, cocoa, sugar, butter, eggs, vanilla and sour cream into a food processor and blitz to a smooth silky brown batter.  Give it a good scrape down with a spatular and now slowly add the boiling water, whizzing as you go.  Remove the mixture and add the chocolate chips.  Bake for 1 hour until the cake has risen and cracked open a little.  Check its cooked with a skewer although do not be alarmed if it comes out a little sticky as this is a moist cake.  Leave to cool for 10 mins then remove from the tin to a cooling rack.

To make an ice cream bomb -  Let the ice cream stand for a while and as it starts to melt place it in a 1 litre pudding shape bowl, press it all down and refreeze.

To make the meringue - In a large clean mixing bowl whisk the egg whites to form peaks, add sugar and cream of tartare and then whisk and combine to stiff peaks.  To test the consistency......You've seen it many times, the turn the bowl upside down over you head trick !

Set your oven to 200c and onto a flat baking tray, place your cut cake, keeping the off cuts for a yummy chocolate fudge brownie sundae.  Quickly place the ice cream on top and moving fast coat the bomb in meringue.   Ensure the whole bomb is covered and create peaks with the spoon. Place straight into the oven and bake for 4-5 mins until the peaks are golden.  Slide onto a serving platter and serve immediately.  Today we drizzled it with warm chocolate sauce.  BOOM.... BOMB Chocolate baked Alaska.......