Portions: people Preperation time: 12 + 50 minutes Tested: Storage/Preperation Can be frozen until required Catagories: Dessert
Ingredients
2.0   eggs, 4.0tbsp   caster sugar, 5.0tbsp   plain flower, 2.0tbsp   cocoa powder, 3.0   egg whites, 150.0g   caster sugar, 1.0l   chocolate ice cream,

Directions:

o	Preheat oven to 220°C.Grease an 18cm round cake tin with butter and line the base with baking powder.
o		Whisk eggs and the 4 tablesppons of sugar in a bowl until verything and pale. Sift the flour and cocoa powder together and fold in.
o	Pour into the prepared tin and bake in the preheated oven for 7 minutes or until springy to the thouch. Transfer toa wire rack to cool.
o	Whisk the egg whites ina spotlessly clean greaseproof bowl until soft peaks form. Gradually add the sugar, whisking until you have a thick glossy meringue.
o	Place the sponge on a large baking try and pile icecream in the center in a heaped dome.
o		Pipe or cpread the meringe over the ice cream making sure that the ice creame is completely enclosed. (at this point the desert can be forzen, if you like, but make sure that it is removed long enoguh before hand to allow to ice cream to "defrost". )

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