Recipes
Zoë François' Coffee and Chocolate Baked Alaska
Makes 13 individual Baked Alaskas
FOR THE ICE CREAM
1 batch coffee-flavored ice cream (or any flavor you desire)
FOR THE HOT CHOCOLATE CAKE (from Zoë Bakes Cakes)
8 tablespoons/112 grams unsalted Kerrygold butter, at room temperature
1 cups/200 grams granulated sugar
2 eggs, at room temperature
2 egg yolks, at room temperature
1 cups/120 grams all-purpose flour
⅓ cup, plus 2 tablespoons/30 grams Dutch-processed cocoa powder (sifted if lumpy)
¾ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
¼ cup/60 milliliters whole milk, at room temperature
¼ cup/60 grams sour cream, at room temperature
FOR THE MERINGUE (from Zoë Bakes Cakes)
1 ½ cups/360 milliliters egg whites, at room temperature (from about 7 eggs)
3 cups/600 grams granulated sugar
1 pinch kosher salt
2 teaspoons vanilla extract
TO ASSEMBLE THE BAKED ALASKA
Special equipment:
½ cup silicone hemisphere molds or ice cream scoop
3-inch circle cutter
Blowtorch
METHOD
- Freeze the ice cream in a silicone hemisphere mold or scoop with ½ cup ice cream scoop and freeze the half spheres until solid, at least three hours. This can be done days ahead of making the Baked Alaska.
- Preheat the oven to 350°F/175°C. Grease a 16x12-inch sheet pan (jelly roll pan), then line it with greased parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about one minute. Turn the mixer speed to medium, add the sugar to the butter, and beat for about five minutes, until the mixture is light in color and about double in volume. Turn the speed to medium-low and add the eggs and egg yolks, one at a time, mixing each until incorporated before adding the next. Scrape the bowl after each addition.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a liquid measuring cup, whisk together the milk and sour cream.
- Add one-third of the flour mixture to the butter mixture and mix until combined. Scrape the bowl and add half of the milk mixture, mixing until combined. Repeat with another one-third flour, the remaining milk mixture, and then finish with the final one-third flour. Scrape the bowl after each addition.
- Spread the batter evenly over the prepared pan using an offset spatula. Gently tap the pan on the counter several times to release excess air bubbles. Bake until a tester comes out clean, about 20 minutes. Allow the cake to cool for 15 minutes, then wrap and transfer it to the freezer until ready to use. This can be done days in advance.
- Prepare just before assembly. In a medium saucepan over medium-low heat, bring 1 inch/2 ½ centimeters of water to a simmer.
- In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Place the bowl over the simmering water and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about five minutes.
- Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy, stiff peaks form and room temperature, about eight minutes. If the meringue is not stiff enough, your spikes will slouch and lose the drama. If the meringue is warm to the touch it will slide off of the ice cream. Add the vanilla and mix well.
- Stamp out 3-inch circles from the frozen cake with a round cutter. Set them on an unlined sheet pan. Remove the ice cream from the molds and place them on top of the cake circles. Keep them in the freezer while preparing the meringue. Once the meringue is cooled and has stiff peaks, remove one ice cream and cake from the freezer and decorate it with the meringue. Then return it to the frozen pan and repeat with the rest of the cakes. Keep the Baked Alaska in the freezer for at least an hour before serving. This can be prepared the day before. When ready to serve, remove the Baked Alaska from the freezer and use a blow torch, broiler or flambé to brown the tops. Serve immediately.
FOR THE ICE CREAM LAYER
FOR THE CAKE LAYER
FOR THE MERINGUE
TO ASSEMBLE THE BAKED ALASKA
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