Chocolate And Raspberry Bombe Alaska

• 4 cups chocolate ice-cream, softened
• 2/3 lb frozen raspberries
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cup granulated sugar
• 2 None eggs, at room temperature
• 3/4 cup all-purpose flour, sifted
• 2 tsp baking powder
• 1/3 cup milk
• 4 None egg whites
• 1/4 lb fresh raspberries, to serve

1. Line a 6 1/2 inch domed cake pan with plastic wrap. Combine ice-cream and frozen raspberries then transfer to prepared pan. Cover with plastic wrap and freeze overnight or until firm.
2. Meanwhile, preheat oven to 350u0b0F. Grease and line a 6 1/2 inch cake pan. Cream butter and 1/2 cup sugar until light and fluffy. Add whole eggs, 1 at a time, beating well after each addition. Fold in flour and baking powder alternately with milk. Transfer to prepared pan, smooth surface and bake for 25-30 mins, until a skewer inserted into the center comes out clean. Cool in pan for 5 mins then remove and transfer to a wire rack to cool completely.
3. Preheat oven to 450u0b0F. Line a large baking tray with parchment paper. Whisk egg whites to soft peaks, gradually adding 1 cup sugar, 1 tbsp at a time, until thick and glossy. Place cake on prepared tray. Invert ice cream onto cake and trim away excess cake. Spread meringue over ice cream and cake and bake for 3 mins or until meringue is golden. Transfer to serving platter and garnish with fresh raspberries. Serve immediately.

chocolate icecream, frozen raspberries, unsalted butter, sugar, eggs, flour, baking powder, milk, egg whites, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/22238 (may not work)