Baked Alaska

My friend, Tanja and I tried this out last week and it was heavenly. Ayrel has begged me to share the recipe. :)

We cut the recipe in half and it made a few big ones and a few small ones-the size all depends on what size of ramikin you use.

For the cakes:

2 c. sugar

1 1/3 c. flour

1 c. unsweetened Dutch-process cocoa powder

2 tsp. baking powder

2 tsp. baking soda

salt

1 c. vegetable oil

2/3 c. warm water

2 tsp. vanilla

6 large eggs, room temperature, separated

For assembling:

vegetable oil cooking spray

6 c. (3 pints) chocolate ice cream (we used Tillamook chocolate mud slide or something like that-I think the more chocolate the better)

For the meringue:

12 large egg whites, room temperature

3 c. sugar

pinch of cream of tartar

• Preheat oven to 350. Make the cakes: Sift 1 1/3 c. sugar, the flour, cocoa, baking powder, baking soda, and 1 tsp. salt into a bowl. Combine oil, water, and vanilla in another bowl
• Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, then add sugar mixture.
• In a clean mixer bowl, whisk egg whites on medium high speed, gradually adding remaining 2/3 c. sugar, until medium stiff peaks form. Mix on-third of the whites into cake batter, then gently fold in remaining whites.
• Divide batter between two 12x17 inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18-20 minutes. Let cool.

To assemble the Baked Alaska:

• Coat six 11 oz. (or whatever you have) ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we just eyeballed it and it was fine-if you're really picky, use cookie cutters) and place in each bowl. Top each with 1/3 c. (or however much you like!) ice cream, smoothing surface. Cut out 6 more cake circles to fit on top of ice cream and place on top. Freeze until set, about 30 minutes. (We actually did all the layers and froze them overnight and it was just fine, but I'll put what the recipe says)
• Top each cake with 1/3 c. ice cream, smoothing surface, and cut out 6 more cake circles to fit on top. This should fit just at the top of the bowl. Cover assembled cakes with plastic wrap overhang and freeze for at least 4 hours.
• To remove from bowls, open plastic wrap, flip cakes (or pull with the plastic wrap) onto a baking sheet and remove plastic. Freeze cakes while making meringue.

Finishing touches:

• Preheat oven to 500. To make the meringue: heat egg whites, sugar, and cream of tartar in a heatproof bowl over a pan of simmering water (basically a double boiler), whisking often until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer and whisk until stiff peaks form, about 10 minutes.
• Cover each assembled cake with about 1 c. meringue. Bake until meringue is browned, 2-3 minutes (ours took close to 4). Or, hold a small handheld kitchen torch at a 90 degree angle 3-4 inches from surface of meringue. Move flame back and forth until browned and caramelized.

To make ahead: assembled dishes can be frozen for up to 3 days. Meringue-covered cakes can be frozen for up to 4 hours (ours still tasted fine after a couple of days, though).

This recipe is supposed to make 9, so I don't know why it only calls for you to cut 6 cake circles each time...just work with what you have to make however many you can!