Chocolate Baked Alaska

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Prepare the cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add the unsalted butter and mix until the batter resembles coarse crumbs. Beat in the eggs one at a time, followed by the heavy cream and vanilla extract.

   Tip: Don't overmix the batter.

3. 3

   Pour the batter into a greased 20cm (8-inch) round cake pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

4. 4

   Prepare the ice cream: Scoop the ice cream into a bowl and mix it lightly with a fork. Cover the bowl with plastic wrap and place it in the freezer.

   Tip: Make sure the ice cream is scoopable before proceeding.

5. 5

   Prepare the meringue: In a separate bowl, whip the egg whites and coconut flakes until stiff peaks form.

   Tip: Be careful not to overmix the meringue.

6. 6

   Assemble the Baked Alaska: Place the cake on a serving plate, followed by a scoop of ice cream on top of the cake. Top with the meringue mixture.

   Tip: Make sure the meringue is evenly spread and smooth.

7. 7

   Caramelize the meringue: Using a kitchen torch, carefully caramelize the meringue in a circular motion. Alternatively, you can place the plate under a broiler for 30-45 seconds or until golden brown.

   Tip: Be careful not to burn the meringue.

8. 8

   Serve immediately: Remove the plate from the freezer and serve immediately.