Cathy's Holiday Baked Alaska |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This Canadian Living recipe perfect for those occasions when a spectacular dessert is called for. Makes for an awesome dessert. Good any time but a perfect dessert for that holiday meal. I was absolutely intimidated the first time making - don't be - for most part it is one of those marvellous make aheads requiring only a quick assembly, the meringue to be made and a few minutes under the broiler. Served with that wonderful fudge sauce which just takes minutes to reheat, you have yourself one terrific dessert to be serving family and friends. I rather suspect you could use a Brownie mix if pressed for time. Ingredients:
1/2 cup butter (may use margarine) |
1 cup granulated sugar |
2 eggs |
3/4 cup cake flour, sifted |
1/3 cup cocoa |
1/4 teaspoon salt |
1/2 cup walnuts, chopped |
1 teaspoon vanilla (or brandy) |
4 cups strawberry ice cream, softened (just enough to allow you to spoon it into the bowl) |
fudge sauce, make ahead and refrigerate |
1/4 cup butter (may use margarine) |
3/4 cup cocoa |
1 1/4 cups icing sugar |
2 tablespoons brandy (option is yours!) |
1 tablespoon instant coffee granules |
1/2 cup boiling water |
4 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup white sugar |
1/2 cup brown sugar |
1 tablespoon brandy |
Directions:
1. BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
2. In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
3. Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
4. ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
5. FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
6. MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
7. Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
8. ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
9. Prepare meringue, working quickly spread over the cake and ice cream covering completely.
10. Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
11. Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.
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