Baked Alaska with Chocolate Base

Line a bowl with several layers of cling film. Fill the vanilla ice cream into the bowl (you may need to let it thaw briefly so it's pliable, but don't let it melt). Cover the surface with film as well and freeze for at least 2 hours (preferably overnight).

Preheat the oven to 180 °C top/bottom heat. Grease the rim of a springform pan with butter and line the bottom with baking paper.

Melt the dark chocolate over a hot water bath, stirring occasionally. Remove from heat and let cool briefly.