Very Naughty Baked Alaska |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I saw this on a TV program a while ago (Something for the weekend) and as we all love brownies at our house had to make it, it is absolutely delicious. The recipe is by Simon Rimmer. It is so quick to make, best eaten straight from oven Ingredients:
for the chocolate sauce |
100g(31/2oz) caster sugar |
100g(31/2oz) butter |
1 vanilla pod, seeds scraped out (or a good vanilla extract). |
125g(4oz) chocolate (70 per cent cocoa solids), broken into pieces |
75ml(3fl oz) water |
1 tbsp. cocoa powder |
for the baked alaska |
ready-made chocolate brownies enough to line the base of the tin. |
50ml(2fl oz) white chocolate liqueur (optional) |
3 large scoops good quality chocolate ice cream |
3 large scoops good quality vanilla ice cream |
3 free-range egg whites |
90g(3oz) sugar |
Directions:
1. Preheat the oven to 220C/425F/Gas 7.
2. For THE CHOCOLATE SAUCE
3. Place the sugar, butter and vanilla seeds into a pan over a medium heat and cook until melted and combined.
4. Add the chocolate, water and cocoa powder and heat gently for 6-8 minutes, until glossy, thick sauce forms.
5. FOR THE BAKED ALASKA
6. Press the brownies into the bottom of a 20cm/8in round baking tin, making sure that the base is completely covered (no gaps)
7. Drizzle over the white chocolate liqueur, then add a couple of spoonfuls of the chocolate sauce.
8. Top with 2-3 large scoops of each of the ice creams (I used just vanilla) and place into the freezer to chill. (Do not leave in freezer to long as it will freeze the brownies, and they will be hard)
9. Meanwhile, whisk the egg whites with 60g/2oz of the sugar until stiff peaks form when the whisk is removed.
10. Add the remaining 30g/1oz of the sugar and whisk again until the egg white mixture is stiff and glossy.
11. Remove the dish from the freezer. Spoon the meringue mixture over the ice cream to completely cover and seal leaving no gaps.
12. Transfer to the oven and bake for 3-4 minutes (no longer), until the meringue is just golden-brown.
13. To serve, place generous spoonfuls of the baked Alaska into bowls and drizzle with more chocolate sauce.
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