Last Friday was National Baked Alaska Day. So in celebration of this decadent dessert made with ice cream, sponge cake, and toasted meringue, I’m sharing a recipe for Baked Alaska with a twist: Brownie Baked Alaska!
2 ounces unsweetened chocolate
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1 quart strawberry ice cream, slightly softened
1 quart vanilla ice cream, slightly softened
5 egg whites
2/3 cup sugar
1/2 teaspoon cream of tartar
- In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture.
- Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread vanilla ice cream into center and up the sides of the bowl; cover and freeze.
- To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.
- In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form.
- Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.