Ingredients:

• Dairy-free Ice-cream 
• Chocolate Cake Batter 

Ganache Layer:

• 2/3 cup canned coconut milk 
• 1 bar PASCHA Chocolate (we used 55%)

Vegan Meringue Coating:

• 1 cup aquafaba (juice from a can of chickpeas)
• 1/4 tsp cream of tartar 
• 1/2 cup white sugar
• 1 1/2 tsp vanilla extract

Directions:

• 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!
• Serve right away. Enjoy!