An elegant and delicious dessert, which is the perfect end to any dinner party. A chocolate sponge base is topped with chocolate ice cream and chocolate meringue. It's fantastic for special occasions, such as Christmas.
Preheat oven to 220 C / Gas 7. Grease and line the base of a 18cm round springform tin.
To make the chocolate sponge base:
Beat eggs with sugar until thick and fluffy. Sieve in plain flour and cocoa, then fold in to incorporate. Pour into prepared tin and bake in preheated oven for 7 minutes or until springy to the touch. Transfer to a wire rack to cool completely.
To make the chocolate meringue:
Meanwhile, beat egg whites in a clean bowl until soft peaks form. Gradually beat in sugar and cocoa until glossy and thick.
Transfer sponge base to a baking tray and scoop ice cream into a mound on top, leaving a 2cm border around the edge. Spread meringue all over the ice cream, making sure that all the ice cream is covered. The dessert can now be frozen for later, if desired.
Bake in the preheated oven for 5 minutes. Serve immediately.