Good Housekeeping UK

Baked Alaska Brownie Cake

Name: Baked Alaska Brownie Cake
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 10 - 12 serving(s)
Ingredients: 200g (7oz) butter, plus extra to grease; 300g (11oz) dark chocolate, at least 70% cocoa solids, roughly chopped; 1 tsp. vanilla extract; 1 tsp. espresso powder; 1/2 tsp. fine sea salt; 300g (11oz) caster sugar; 4 large eggs; 150g (5oz) plain flour; 25g (1oz) cocoa powder; 1 L (1 3/4pint) ice cream of choice - we used mint chocolate chip; 3 large egg whites; 150g (5oz) caster sugar; Large pinch cream of tartar

This giant baked alaska has a squidgy brownie base, just add your favourite ice cream flavour!

By Ailsa BurtPublished: 18 October 2018

Jump to recipe

Advertisement - Continue Reading Below

Yields:

10 - 12 serving(s)

Prep Time:

50 mins

Cook Time:

30 mins

Total Time:

1 hr 20 mins

Cal/Serv:

442

Ingredients

200g (7oz) butter, plus extra to grease
300g (11oz) dark chocolate, at least 70% cocoa solids, roughly chopped
1 tsp.
vanilla extract
1 tsp.
espresso powder
1/2 tsp.
fine sea salt
300g (11oz) caster sugar
4
large eggs
150g (5oz) plain flour
25g (1oz) cocoa powder
1 l
(1 3/4pint) ice cream of choice - we used mint chocolate chip

FOR THE MERINGUE

3
large egg whites
150g (5oz) caster sugar
Large pinch cream of tartar

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Butter and line the base and sides of a 20cm round cake tin. Melt the butter, chocolate, vanilla, espresso powder and salt in a heatproof bowl set over a pan of just simmering water. Stir regularly and remove from heat once completely melted to cool slightly.
2. Step 2Whisk in the sugar, then the eggs, one at a time. Sift in the flour and cocoa powder and stir in, pour into the cake tin and bake for 20-25mins.
3. Step 3Remove from the tin and leave to cool completely on a wire rack. Line a 1L pudding basin with cling film. Remove the ice cream from the freezer to soften enough so you can beat it, around 10min. Fill the pudding basin and put back into freezer to firm up completely.
4. Step 4When ready to serve, preheat oven to 220°C (200°C fan) mark 7. Trim the top off the brownie and place onto a lined flat baking sheet. Whisk the egg whites until they have stiff peaks. Add the caster sugar slowly and with the last spoonful add the cream of tartar. Whisk again until stiff peaks stage.
5. Step 5Remove the ice cream from the basin using the cling film and flip it over so the flat side is on top of the brownie. Remove the cling film and discard. Spoon the meringue all over the ice cream and down to the bottom of the brownie, ensuring it is well covered all over and there are no gaps.
6. Step 6Bake in oven for 4-5min until coloured all over. Carefully remove to a plate and serve immediately.