Chocolate And Raspberry Bombe Alaska - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, preheat oven to 350\u00b0F. 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.
Preheat oven to 450\u00b0F. 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.