• Main
  • Recipes
  • Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts (Emeril Lagasse) Recipe

Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts (Emeril Lagasse) Recipe

Posted by
Rate It!
Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts (Emeril Lagasse)
Add your photo!
Ingredients
32
Count
Nutrition
1045
Calories
Total time
95
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes. Place the nuts in a towel and rub them to remove the skins. Let cool.
  3. Line a 1 1/2-quart 9-inch metal bowl with plastic wrap, leaving an 8-inch overhang. Spoon the softened ice cream into the bowl, spreading evenly. Fit the cake over the ice cream, pressing to adhere, and wrap with the overhanging plastic. Freeze until the ice cream is hardened, at least 4 hours.
  4. Place the egg whites in a large bowl fitted with an electric mixer and beat until soft peaks form. Beating, gradually add the sugar, beating until the whites become stiff and a glossy meringue forms, about 5 minutes.
  5. Uncover the cake and invert onto a metal or ovenproof platter, or a 9 or 10-inch diameter tart bottom. Working quickly, spread the meringue over the cake and out to the edges to seal. Freeze uncovered for at least 30 minutes and up to 12 hours.
  6. Using a kitchen blowtorch, brown the meringue evenly on all sides. Arrange on a platter.
  7. Combine the caramel sauce and hazelnuts in a medium saucepan and warm over medium heat.
  8. Once the sauce starts to bubble, remove the pan from the heat and add the hazelnut liqueur. Return the pan to the heat and carefully tilt the edge of the pan toward the flame to ignite the liqueur. (Alternatively, light the mixture off the heat using a match and return to medium heat.) Once the flame dies out, swirl the cold butter into the sauce. Remove from the heat.
  9. Drizzle the sauce over the top of the Baked Alaska and serve immediately.
  10. Chocolate-Hazelnut Ice Cream:
  11. Preheat the oven to 350 degrees F.
  12. Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes. Place the nuts in a towel and rub them to remove the skins. Let cool and roughly chop.
  13. Combine the cream, milk and sugar in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat, add the hazelnuts,
  14. Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
  15. Remove from the heat, add the chocolate, hazelnuts, hazelnut liqueur, and vanilla and stir until the chocolate is melted. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
  16. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
  17. Yield: about 1 quart
  18. Chocolate Cake:
  19. Preheat the oven to 350 degrees F.
  20. Butter and lightly flour a 9-inch cake pan, knocking out the excess flour, and set aside.
  21. Place the cocoa in a medium bowl and slowly add the hot water, whisking to dissolve. Set aside.
  22. Sift together the sugar, 1 1/2 cups flour, baking soda, and salt into a large mixing bowl, and set aside. In a separate bowl, whisk the buttermilk, eggs, oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients, and fold in the cocoa. Stir just until all the ingredients are combined.
  23. Pour the batter into the prepared cake pan and bake until set in the center, about 20 minutes.
  24. Cool the cake in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling.
  25. Yield: 1 (9-inch) cake, 8 servings
  26. Caramel Sauce:
  27. Combine the sugar, water and lemon juice in a medium, heavy saucepan. Place over a medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat, and allow to cool before using.
  28. Yield: about 3/4 cup
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1045.42 Kcal (4377 kJ)
Calories from fat 454.57 Kcal
% Daily Value*
Total Fat 50.51g 78%
Cholesterol 244.48mg 81%
Sodium 500.9mg 21%
Potassium 544.32mg 12%
Total Carbs 140.93g 47%
Sugars 114.99g 460%
Dietary Fiber 4.82g 19%
Protein 18.64g 37%
Vitamin C 1.1mg 2%
Iron 3.5mg 19%
Calcium 184.5mg 18%
Amount Per 100 g
Calories 269.35 Kcal (1128 kJ)
Calories from fat 117.12 Kcal
% Daily Value*
Total Fat 13.01g 78%
Cholesterol 62.99mg 81%
Sodium 129.05mg 21%
Potassium 140.24mg 12%
Total Carbs 36.31g 47%
Sugars 29.63g 460%
Dietary Fiber 1.24g 19%
Protein 4.8g 37%
Vitamin C 0.3mg 2%
Iron 0.9mg 19%
Calcium 47.5mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top