Baked Alaska with chocolate brownie
This is a fool-proof way of making Baked Alaska as you don’t need to put it in an oven so there is no need to worry about the ice-cream melting. It is worth buying a blow torch – they are not that expensive and you will get lots of use out of it in the kitchen. You can make the brownie base the day before and it is important to separate the eggs as it makes a huge difference to the texture of the brownie.
Serves 1 to 2
- 300ml vanilla ice-cream
For the chocolate brownie base
- 100g unsalted butter
- 130g dark chocolate, 70%
- 2 eggs, separated
- 1 dessertspoon vanilla extract
- 225g caster sugar
- 100g plain flour, sifted
- 50g pistachio nuts, crushed
For the meringue
- 4 egg whites
- 225g caster sugar
Add food colouring to the egg whites to suit the season
- For the chocolate brownie base, preheat the oven to 200°C/gas mark 6 and grease a 20cm square baking tin. Melt the butter and chocolate over a bain-marie. In a separate bowl, whisk the egg yolks and vanilla to a nice, creamy texture. In a clean dry bowl, whisk the egg whites a little and then add the sugar and whisk until the mixture holds a stiff peak. Fold all the ingredients together, including the flour and combining the pistachio nuts. Transfer to the baking tin and bake for about 30 minutes. The cake should be crisp on top and soft on the inside. Allow to cool.
- For the meringue, in a clean dry bowl, whisk the egg whites a little and then add the sugar and whisk until the mixture holds a stiff peak. Place into a piping bag.
- Cut a 10cm diameter circle from the brownie base and place on a serving plate. Top with 3 to 4 scoops of vanilla ice-cream.
- Pipe the meringue around the ice cream, covering completely from top to bottom. Glaze the meringue with a mini-blowtorch, or bake briefly in a very hot oven.
Recipe Series: Get cracking
Andrew Rudd gets creative with eggs, showing their versatility and offering some classic dishes that will add flavour to any menu.
Recipes in this series: