• 2/1 Baked Alaska Day - 4a

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Alaska Flambe - PART 1
    Categories: Cake, I scream, Chocolate, Desserts, Booze
    Yield: 4 servings

    MMMMM----------------------ICE CREAM & CAKE---------------------------
    Butter; for greasing
    1 1/2 c Nutty ice cream; such as
    - pistachio
    11 oz Fine chopped bittersweet
    - chocolate; divided
    3 c Fruity ice cream (not
    - sorbet); like strawberry
    2 c Vanilla ice cream
    4 oz Unsalted butter; more for
    - greasing
    6 lg Egg yolks
    1/2 Reserved egg shell; gently
    - washed, dried
    3/4 c + 1 tb (3 oz.) pistachio or
    - almond flour
    1/2 c (3 oz.) rice flour
    6 lg Egg whites
    3/4 c + 2 tb (7 oz.) superfine
    - sugar

    MMMMM----------------------MERINGUE TOPPING---------------------------
    4 lg Egg whites; room temp
    3/4 c + 2 tb (7 oz.) superfine
    - sugar
    pn Cream of tartar
    Seeds scraped from 1 vanilla
    - bean
    1/3 c Overproof spiced rum; opt

    At least 1 day and up to 1 week before serving, assemble
    the ice cream dome: Transfer all of the ice cream to the
    refrigerator for 15 minutes to soften. Meanwhile,
    lightly spray a medium freezer-safe bowl with cooking
    spray, then line with 2 long sheets of plastic wrap,
    placed perpendicularly to fully line the bowl with a few
    inches overhang on each side; press to smooth.

    Remove the nutty ice cream and scoop it into the
    prepared bowl; using a rubber spatula or small offset
    metal spatula, press the ice cream into the bottom of
    the bowl, smoothing the surface into an even, smooth
    layer. Sprinkle with 3 tablespoons of chopped chocolate,
    pressing lightly to adhere, then transfer the bowl to
    the freezer for 10 minutes to firm up slightly. Remove
    the bowl and the fruity ice cream flavor from the
    refrigerator; spread into an even, smooth layer.
    Sprinkle 5 tablespoons chopped chocolate evenly over the
    ice cream layer and press lightly to adhere. Transfer
    the bowl back to the freezer for another 10 minutes.
    Finally, remove the bowl from the freezer and add the
    vanilla ice cream. Smooth it over the chopped chocolate
    into an even, smooth layer. Gently fold the plastic
    edges over the ice cream to cover. Freeze until
    completely solid, about 10 hours.

    Meanwhile, make the cake layer base: Set an oven @
    350ºF/175ºC. Grease a 9" cake pan with butter, and line
    it with a circle of parchment paper cut to fit the
    bottom of the pan.

    In a double boiler, combine the butter and remaining 8
    ounces chocolate and cook, stirring occasionally, until
    just melted. Remove and set aside.

    In the bowl of a food processor, add the yolks,
    pistachio flour, and rice flour, and pulse to combine.
    With the motor running, slowly drizzle in the warm
    chocolate mixture. Use a rubber spatula to scrape down
    the sides of the bowl and the blade and pulse a few
    times more to combine completely. Transfer the mixture
    to a large bowl, then set aside.

    In the bowl of an electric mixer fitted with the whisk
    attachment, beat the 6 egg whites on high speed until
    medium-stiff peaks begin to form, 2-3 minutes. Add the
    sugar in 4 batches, whipping well after each addition to
    make a glossy, soft-peaked meringue.

    Using a large rubber spatula and working in two batches,
    fold the meringue into the chocolate mixture, mixing
    well after each addition. Pour the batter into the
    prepared cake pan and bake until just set but still
    quite soft, 35-40 minutes. Remove and let cool
    completely in the tin before inverting onto a rack and
    removing the parchment lining. Immediately re-invert the
    cake onto a heat-resistant serving plate or cake stand
    so that the flattest part of the cake is back on the
    bottom. Cover with plastic wrap and set in the
    refrigerator to firm up for at least a few hours or
    ideally overnight.

    RECIPE FROM: https://www.saveur.com

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