Baked Alaska with Brownie Base

Baked Alaska seems to be one of those desserts that can create the wow factor at any time of the year. At its heart there is the melting mass of ice cream that makes it lovely for summer soirees, but it's gooey (well, especially in this case) base and oven browned top makes it just as successful as a comforting pudding too.

Ingredients for the Brownie base:

1 cup of plain flour

1 cup of caster sugar

½ cup of cocoa

2 eggs

50g melted butter

¼ cup of milk

Method:

Mix together all dry ingredients: flour, sugar and cocoa.

In a separate bowl whisk eggs and mix with cooled melted butter, add milk.

Mix both dry and liquid mixtures together using an electric mixer.

Pour the mixture into the prepared tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Bake for 25 minutes in a preheated 180C/160C fan assisted oven.

Take out of baking tin and leave to cool on the rack until completely cold.

Ingredients for the Baked Alaska:

250ml vanilla ice cream

4 large chocolate brownies (you can buy the brownie base instead of making)

4 egg whites

115g caster sugar

Method:

Preheat oven to 220C/200C fan assisted and line a baking sheet with baking parchment. Remove ice cream from the freezer and leave to stand at room temperature to soften slightly. Cut 1 round from each of the brownies, using a 7 cm round biscuit cutter and put them on the baking sheet.

Put the egg whites in a clean bowl and whisk, using an electric mixer, until stiff peaks form. Whisk in the caster sugar in a thin stream and continue whisking until stiff and glossy. Put 1 scoop of ice cream on each of the brownie circles.

Working quickly, spoon the meringue over the ice cream and use a palette knife to spread it all the way down the sides of the Alaska, making sure the ice cream and brownies are completely covered. Make a few peaks in the meringue, using the tip of the knife.

Bake for 6 – 7 minutes until the meringue is browned. Serve immediately, dusted with a little cocoa powder.

This recipe originally appeared in the August 2014 issue of Heart Home magazine.

Recipe and photography by  Giedre Augustinaviciute.