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Baked Alaska #8


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Ingredients:

  • 6 tb Sugar
  • 3 Egg yolks
  • 1 ts Pure vanilla extract
  • 3 oz Bittersweet chocolate; melted, cooled
  • 3 Egg whites; room temperature
  • 1 pn Salt
  • 1 1/2 pt Pistachio ice cream; slightly softened
  • 1 1/2 pt Cherry ice cream or berry sorbet; slightly softened
  • Nonstick cooking spray
  • === SWISS MERINGUE ===
  • 4 lg Egg whites; room temperature
  • 1 c Sugar
  • 1 pn Cream of tartar
  • 1/2 ts Pure vanilla extract

Directions:

Heat oven to 350 degrees. Line an 8-inch cake pan with parchment paper, and spray with nonstick cooking spray. Combine 3 tablespoons sugar and yolks in the bowl of an electric mixer, and whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine. Combine the egg whites and pinch of salt in a bowl of electric mixer; whip on medium speed until frothy. Add 3 tablespoons sugar; beat until stiff. Fold the egg whites into the chocolate mixture. Carefully pour batter out onto prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio. Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until the ice cream is very hard, at least 2 hours or up to 24 hours in advance. Place cake on baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return to freezer. Heat oven to 425 degrees. Fill pastry bag fitted with Ateco #5 star tip with meringue; pipe out onto ice cream in a decorative fashion, or spoon meringue over ice cream, and smooth with a rubber spatula. If ice cream starts to soften, return to freezer for 15 minutes. Place in oven, and bake until meringue just starts to brown, about 4 to 6 minutes. Remove from oven, and serve immediately. SWISS MERINGUE: Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over a saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. (Makes 4 cups)
 
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
 
Per serving: 1804 Calories (kcal); 62g Total Fat; (28% calories from fat); 42g Protein; 302g Carbohydrate; 638mg Cholesterol; 553mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 18 1/2 Other Carbohydrates
 
Recipe by: Martha Stewart
 
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