Baked Alaska with hot chocolate sauce

Baked Alaska with hot chocolate sauce

By
From
Fast Cooking
Serves
2
Photographer
Tara Fisher

I went to America a while back, and managed to go to the restaurant that invented this dish to celebrate the US acquisition of Alaska. Why they made it out of ingredients from hot climates I’ll never know, but it’s traditional to use banana ice cream and serve it with an apricot sauce. Once you master the technique, though, you can make it out of whatever you like.

Ingredients

Quantity Ingredient
1 ready-made sponge flan base
400ml vanilla ice cream, (or any other flavour)
4 egg whites
250g caster sugar
200g dark chocolate, 70% cocoa solids

Method

  1. Preheat the oven to 230°C. Cut the sponge into a 10cm circle and top with large scoops of ice cream shaped into a pile. Put it in the freezer until the meringue is ready.
  2. To make the meringue, place a pan of water on the hob and bring to a gentle simmer. Place the egg whites and 200g of the sugar in the heatproof bowl of a stand mixer and place over the simmering water to warm the mixture, stirring the whites and sugar all the time.
  3. After 5 minutes the sugar will have dissolved. At that point, place the bowl in the mixer and whisk the whites to stiff peaks – it should take about 5 minutes.
  4. Place the meringue in a piping bag and pipe all over the ice cream and sponge, making sure there are no gaps. Bake in the oven until golden brown – about 2 minutes.
  5. Meanwhile, make the chocolate sauce. Bring 100ml water and the remaining sugar to the boil in a pan. While they are heating, break the chocolate into a heatproof bowl. Pour the hot syrup over the chocolate and whisk until a smooth sauce forms. Serve with the baked Alaska.
Tags:
James Martin
Saturday Kitchen
quick meals
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