Chocolate Bombe Alaska

• 400 g chocolate sponge cake
• 75 g dark chocolate, finely chopped
• 3 egg whites
• 1 cup caster sugar
• 4 Blue Ribbon Chocolate Sundae ice-creams

1. Preheat oven to 200C
2. Line a baking tray with baking paper.
3. Cut 4 x 2cm-thick slices of sponge roll.
4. Place onto tray, leaving space between each for easy removal.
5. Spoon chocolate onto each sponge slice.
6. Place eggwhites into a medium bowl.
7. Beat with an electric mixer until firm peaks form.
8. Add sugar, a spoonful at a time, beating continuously until all the sugar is added.
9. Beat for a further 2 minutes until the sugar dissolves.
10. Turn a frozen ice-cream onto each sponge slice.
11. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
12. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch.
13. Serve immediately.

chocolate sponge cake, dark chocolate, egg whites, caster sugar, chocolate

Taken from www.food.com/recipe/chocolate-bombe-alaska-279532 (may not work)