Sundae baked Alaska
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- 65g butter, cut into small pieces, plus extra for greasing
- 65g Extra Special Dominican Republic 70% Cocoa Solids Dark Chocolate
- 1 large egg, plus whites of 3 large eggs
- 260g caster sugar
- 40g plain flour
- 15g cocoa
- 40g Chosen by you Great To Bake White Chocolate Drops
- 400g Asda Vanilla Ice Cream
- 50g Extra Special Raspberry Conserve
- 100g fresh or frozen raspberries
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the base of a 19cm shallow, round cake tin. Melt the chocolate and butter in a bowl set over a pan of boiling water – don’t let the bowl touch the water.
In another bowl, whisk the egg and 85g caster sugar until pale and doubled in volume. Fold in the melted chocolate mixture. Sift the flour and cocoa over the top and add the white chocolate drops. Fold in until just evenly mixed.
Put in the cake tin and bake for 20-25 mins. Turn out to cool on a wire rack.
While the brownie bakes, make an ice cream dome. Line a 1L pudding basin with clingfilm and half-fill with the ice cream. Press it down lightly, but not too hard, or the air will get knocked out of it. Put in the freezer.
When the brownie has cooled, heat the oven to 220C/200C Fan/Gas 7. Put the cake on a baking tray and spread the conserve in the middle, leaving a 3cm border around the edges. Top with the raspberries.
Put the egg whites in a clean bowl and whisk until they form stiff peaks. Add the sugar 1tbsp at a time, whisking well each time.
Put the ice cream on the raspberries and then cover it all with the meringue. Bake for 5 mins until the meringue is tinged golden-brown on the outside but ice cream is still frozen. Serve immediately.