Ingredients
85g/3oz chocolate cake
150g/5½oz vanilla ice cream
3 free-range egg whites
150g/5½oz caster sugar
Method
1. Place a 5cm/2½in chefs' ring onto a serving plate, fill with chocolate cake and push down. Remove the ring and top with ice cream.
2. In a clean, dry bowl whisk the egg whites until stiff peaks form when the whisk is removed.
3. Gradually whisk in the sugar, one tablespoon at a time until the mixture is shiny and thick.
4. Spoon into a piping bag and then pipe over the top of the ice cream ensuring all the ice cream is covered. Blow torch, or grill for five minutes until golden all over.
5. Serve straight away.
