 |
Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
From Emily Luchetti, Stars. Ingredients:
5 large egg yolks |
2 1/2 tablespoons sugar |
1 2/3 cups milk (do not use low-fat!) |
1/2 teaspoon vanilla extract |
1 1/2 cups firmly packed dark brown sugar |
1 1/4 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
3/4 teaspoon baking powder |
3/4 cup water |
4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder |
3/4 cup buttermilk |
6 tablespoons vegetable oil |
2 large eggs |
1 1/2 pints coffee ice cream |
6 large egg whites |
1 1/2 cups sugar |
Directions:
1. For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold.
2. For Baked Alaskas: Preheat oven to 350°F; butter and flour 10 1/2 x 15 1/2 x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate).
3. Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours.
4. Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 1/2 cups sugar and beat mixture until stiff and glossy.
5. Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead).
6. Preheat oven to 500°F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.
|
|