Ease of Preparation: Easy
Time of Preparation: 2 hours
Yield: 6 servings
Ingredients:
For the brownie base:
- 8 tablespoons unsalted butter (120 grams)
- 2 ounces unsweetened baking chocolate (60 grams)
- 2/3-cup plain cake flour (90 grams)
- 1/4-teaspoon salt
- 1/2-teaspoon baking powder
- 1 cup granulated sugar (125 grams)
- 2 large eggs
- 1-teaspoon vanilla extract (5 millilitres)
- 1/2 cup chopped pecan nuts (60 grams)
For the filling:
- 1 tub spumoni ice cream
- 4 egg whites
- 1-teaspoon vanilla extract (5 millilitres)
- 1-cup sugar (200 grams)
- ½ cup water (125 millilitres)
Method:
Preparation time is 2 hours
Preheat the oven to 350 degrees Fahrenheit
For the brownies, melt the butter and chocolate together in medium saucepan set over simmering water. Set aside to cool.
Measure the flour, baking powder and salt into a small bowl and mix briefly. Whisk the sugar into the cooled chocolate mixture. Then whisk in the eggs and vanilla, then fold in the flour mixture and the chopped pecans, until just combined.
Pour the batter into greased 9-inch round metal tarte tin and bake until a toothpick inserted into the centre of the cake comes out with a few fudgy crumbs, about 20-23 minutes. If the batter coats the toothpick, return the pan to the oven and bake 2 to 4 minutes more. Cool brownies completely in the pan set on a wire rack.
Meanwhile, soften the vanilla ice cream by leaving it at room temperature for 10 minutes. Mould the ice cream into a pudding bowl, to create an igloo shape. Return the ice cream to the freezer to harden.
Once the brownie cake base is cool remove the ice cream from the freezer and turn it out on to the brownie base. Return the cake and ice cream to the freezer. Heat the oven to 450 degrees Fahrenheit.
Make the meringue. Heat the water and sugar over a low heat until dissolved. Bring the syrup to a boil without stirring until the hard ball stage (120 degrees centigrade on a thermometer). Beat the egg whites until stiff peaks form. Slowly pour in the hot syrup while whisking constantly. Continue to whisk until the meringue is completely cool, about 5 minutes. Beat in the vanilla. Remove the ice cream and brownie base from the freezer. Cover it in meringue, making sure to create a seal with the brownie base. Put the baked Alaska in the oven to brown the meringue for 3 to 5 minutes.
Remove from the oven, cover with chocolate curls and serve immediately.
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