Butterscotch Snowball Bombe

This cake is guaranteed to be an absolute showstopper at your next dinner party. INGREDIENTS 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 FLUFFY FROSTING 2 cups caster sugar cup water 4 egg whites METHOD 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 … Continue reading Butterscotch Snowball Bombe