Salted Chocolate Baked Alaska

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Use a baking sheet lined with parchment paper for easy removal.

2. 2

   Prepare the salted chocolate cake by combining the flour, sugar, cocoa powder, and salted butter in a bowl. Add the egg whites and mix until just combined.

   Tip: Don't overmix the batter.

3. 3

   Pour the batter into a 20cm round cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick comes out clean.

   Tip: Let the cake cool completely in the pan.

4. 4

   Prepare the vanilla ice cream according to package instructions. Scoop the ice cream into a 4-serving bowl.

   Tip: Cover with plastic wrap and freeze for at least 30 minutes.

5. 5

   Combine the granulated sugar and heavy cream in a saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

   Tip: Remove from heat and stir in the meringue powder.

6. 6

   Pour the caramelized sugar mixture over the vanilla ice cream and stir gently to combine.

   Tip: Let the mixture cool and set at room temperature for at least 10 minutes.

7. 7

   Prepare the meringue topping by whipping the egg whites until stiff peaks form. Add the granulated sugar and whip until combined.

   Tip: Use a stand mixer or hand mixer for this step.

8. 8

   Spread the meringue topping over the vanilla ice cream and salted chocolate cake. Sprinkle with flaky sea salt and bake in a preheated oven at 200°C (400°F) for 5-7 minutes or until golden brown.

   Tip: Don't overbake the meringue.

9. 9

   Remove the Baked Alaska from the oven and let it cool for 5 minutes. Slice and serve immediately.

   Tip: Use a sharp knife to slice the dessert.

10. 10

    Serve the Baked Alaska immediately, or store in an airtight container in the freezer for up to 3 days.

    Tip: Let the dessert sit at room temperature for 10-15 minutes before serving.