Choose a small dome-shaped bowl and a small round cake pan that have the same diameter. Line the small bowl with plastic wrap and fill with dairy-free ice-cream. Freeze overnight, or until frozen.
Line the cake pan with parchment paper and fill with chocolate cake batter. Bake and set aside to cool.
Prepare the ganache layer by heating coconut milk until just starting to bubble. Chop PASCHA Chocolate into small pieces and place in a heatproof bowl. Pour warm milk over chopped chocolate and allow to sit for 1 minute. Stir until creamy.
Place chocolate cake on a cake stand and the frozen dome of ice-cream on top. over this, pour chocolate ganache. Ice until chocolate is evenly distributed. Set back in the freezer.
In the bowl of a standup mixer, add. the aquafaba and the cream of tartar. Mix until soft peaks form. While mixing on medium-low, slowly pour in white sugar and beat until stiff peaks form.
Cover as much of the cake as you wish with the vegan meringue. Using a mini blow torch, brown the edges of the meringue to your desired look. If you don't have a mini blow torch, use the broiler in the oven. Be careful of the ice-cream melting underneath!