This cake is guaranteed to be an absolute showstopper at your next dinner party.
- 2 eggs, separated
- 1⁄4 cup caster sugar
- 90g dark chocolate, melted, cooled slightly
- 1⁄4 tsp cream of tartar
- 3 L good-quality vanilla ice cream,plus 1 cup, extra
- 4 x 45g chocolate-coated coconut bars, coarsely chopped
- 250 grams caramel
- 2 cups caster sugar cup water
- 4 egg whites
PREHEAT the oven to 180°C. Grease and line a 23cm springform cake tin.
BEAT egg yolks with half the sugar for 5 minutes until pale and thick. Fold in cooled chocolate.
BEAT egg whites in a clean bowl with an electric mixer for 30 seconds. Add cream of tartar and beat until soft peaks form. With the mixer running, gradually add remaining sugar and beat until thick and glossy. Fold meringue into the chocolate mixture in two batches.
POUR batter into the prepared tin and bake for 15 minutes or until the centre is set. Cool on a wire rack.
PLACE softened ice cream in a bowl and fold through chopped chocolate bars. Spoon ice cream into a 21cm bundt pan. Top with the chocolate cake to cover the ice cream and bundt pan hole. Cover with plastic wrap; freeze until firm. COMBINE the extra ice cream with the caramel.
DIP bundt pan into warm water for 10 seconds and turn out onto a chilled plate. Fill the bundt hole with caramel ice cream. Cover with plastic wrap and freeze for 2 hours until firm.
FLUFFY FROSTING Stir sugar and water together in a pot over medium heat until sugar dissolves. Bring to the boil and cook, without stirring, until syrup reaches 115°C. Meanwhile, beat egg whites in a clean bowl until soft peaks form. With the motor running, slowly pour hot syrup into egg whites in a thin, steady stream.
BEAT for 10 minutes or until mixture is thick, cooled and stands in firm peaks. REMOVE plastic wrap from cake. Spread fluffy frosting all over the cake and torch until lightly browned.
TIP: To prevent crystallisation of your sugar syrup, brush any sugar crystals off the side of your pot using a brush dipped in water.