Baked Chocolate Alaska

Methods/steps

Grease a 7 inch round cake pan and line the base with baking parchment. Beat the egg and the superfine sugar in a mixing bowl until very thick and pale. Sift the flour and unsweetened cocoa together and carefully fold into the egg mixture. Pour into the prepared pan and bake in a preheated oven at 425F for 7 minutes; or until springy to the touch. Transfer to a wire rack to cool completely. Beat the egg whites in a grease free bowl until they are standing in soft peaks. Gradually add the sugar; beating until you have a thick glossy meringue. Place the sponge cake on a cookie sheet and pile the ice cream onto the center heaping it up into a dome. Pipe or spread the meringue over the ice cream; making sure the ice cream is completely enclosed. Return it to the oven; for 5 minutes; until the meringue is just golden. Serve immediately.