Chilli Chocolate Baked Alaska

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Add the unsalted butter and, using a pastry blender or your fingertips, work it into the flour mixture until it resembles coarse breadcrumbs.

   Tip: Use a light touch to avoid developing the gluten.

3. 3

   Press the flour mixture into the bottom of a 20cm springform tin and chill for 10 minutes.

   Tip: This will help the biscuit base hold its shape.

4. 4

   In a large bowl, beat the eggs and granulated sugar until pale and thick, about 3 minutes.

   Tip: Be patient and keep beating until the mixture is smooth and creamy.

5. 5

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the cocoa powder and vanilla extract until well combined.

6. 6

   In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.

   Tip: Add the dried chillies and whip for another minute, until the mixture is light and fluffy.

7. 7

   To assemble the dessert, pour the chocolate mousse into the prepared tin, followed by a layer of chilli-infused whipped cream.

   Tip: Use a spatula to spread the cream evenly and create a smooth surface.

8. 8

   Top with the biscuit base and refrigerate for at least 30 minutes to set.

   Tip: Slice and serve immediately, garnished with additional chillies if desired.

9. 9

   To make the chilli-infused whipped cream, reheat the heavy whipping cream in a saucepan over low heat until it starts to simmer.

   Tip: Remove from heat and stir in the dried chillies and milk powder until well combined.

10. 10

    To make the chocolate mousse, whip the eggs and granulated sugar until pale and thick, about 3 minutes.

    Tip: Stir in the melted dark chocolate until well combined.