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1
Preheat the oven to 180C (160C fan oven) mark 4, then grease a 27cmx39cm high-sided baking tray and line with baking parchment, greasing the parchment too.
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2
Put the eggs and sugar into a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesnt touch the water.
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3
Whisk constantly until the sugar has dissolved and the mixture is just warm to the touch.
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4
Remove the bowl from the pan and, using an electric mixer, whisk for 5 minutes on high speed, then reduce the speed to medium and whisk for a further 3 minutes.
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5
By this stage the mixture should have tripled in volume, and when the whisk is lifted from the bowl it should form a slowly dissolving ribbon.
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6
Sift in the flour and cocoa powder, and gently fold together, making sure all the dry ingredients are combined but trying to keep as much volume as possible.
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7
Pour the batter into the prepared tin and very gently level it out.
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8
Bake for 15 minutes or until the cake is risen and a skewer inserted into the centre of the cake comes out clean.
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9
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
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10
To make the syrup, put 50ml water and the sugar in a small pan and bring to a boil, then simmer for about 2 minutes or until the sugar is fully dissolved.
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11
Remove from the heat and add the amaretto to taste.
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12
Take a 1 litre (16cm wide) pudding bowl and line with a piece of clingfilm, leaving a large overhang.
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13
Cut out two discs of cake, one to fit the top and one to fit the base of the bowl, and use the remaining cake to cut out a strip to line the sides of the bowl.
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14
Line the bowl with the base and side sponge pieces and brush liberally with the syrup.
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15
Fill with the ice cream and put the larger sponge disc on top, then press firmly to seal.
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16
Fold over the clingfilm and freeze for about 1 hour or until the ice cream is firm.
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17
To assemble the dessert, put the egg whites, sugar and cream of tartar for the amaretto Swiss meringue into a grease-free heatproof bowl set over a pan of gently simmering water.
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18
Using an electric mixer, whisk constantly until the sugar has dissolved.
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19
Remove the bowl from the heat and whisk until the meringue forms stiff, glossy peaks.
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20
Add the amaretto and whisk to combine.
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21
Remove the ice cream-filled cake from the freezer and unwrap, then turn out onto a serving plate.
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22
Pour the meringue onto the sponge and spread evenly to cover completely.
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23
Use a blowtorch to brown the meringue, or brown it in the oven preheated to 230C (210C fan oven) mark 8 for 34 minutes.
