Brownie Baked Alaska Recipe
Brownie Baked Alaska has a grand taste. Brownie Baked Alaska gets its taste from ice cream mixed with eggs and flour, flavored with cocoa and topped with strawberry. Brownie Baked Alaska is inspired by many food joints across the world.
Ingredients
1 quart strawberry or vanilla ice cream
1/2 cup butter or margarine, softened
2 cups sugar, divided
2 eggs
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cocoa
1 teaspoon vanilla extract
5 egg whites
1/2 teaspoon cream of tartar
Strawberry halves
Directions
Line a 1 quart freezerproof bowl (about 7 inches in diameter) with wax paper, leaving an overhang around the edges.
Pack ice cream into bowl, and freeze until very firm.
Cream butter; gradually add 1 cupsugar, beating well at medium speed of an electric mixer.
Add 2 eggs, one at a time, beating after each addition.
Combine flour, baking powder, salt, and cocoa; add flour mixture to creamed mixture, mixing well.
Stir in vanilla extract.
Pour batter into a greased and floured 8 inch round cakepan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool cake in pan 10 minutes.
Remove cake from pan, and let cool completely on a wire rack.
Place cake on an ovenproof wooden board or serving dish.
Invert bowl of ice cream onto cake layer, leaving wax paper intact; remove bowl.
Place ice cream topped cake in freezer.
Combine egg whites, remaining 1 cup sugar, and cream of tartar in top of a double boiler.
Place over simmering water.
Cook, stirring constantly with a wire whisk, 5 minutes or until mixture reaches 160°.
Remove from heat.
Beat at high speed 5 minutes or until soft peaks form.
Remove ice cream topped cake from freezer, and peel off wax paper.
Quickly spread meringue over entire surface, making sure edges are sealed.
Bake at 500° for 2 minutes or until the meringue peaks are lightly browned.
Arrange strawberry halves around edges
Pack ice cream into bowl, and freeze until very firm.
Cream butter; gradually add 1 cupsugar, beating well at medium speed of an electric mixer.
Add 2 eggs, one at a time, beating after each addition.
Combine flour, baking powder, salt, and cocoa; add flour mixture to creamed mixture, mixing well.
Stir in vanilla extract.
Pour batter into a greased and floured 8 inch round cakepan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool cake in pan 10 minutes.
Remove cake from pan, and let cool completely on a wire rack.
Place cake on an ovenproof wooden board or serving dish.
Invert bowl of ice cream onto cake layer, leaving wax paper intact; remove bowl.
Place ice cream topped cake in freezer.
Combine egg whites, remaining 1 cup sugar, and cream of tartar in top of a double boiler.
Place over simmering water.
Cook, stirring constantly with a wire whisk, 5 minutes or until mixture reaches 160°.
Remove from heat.
Beat at high speed 5 minutes or until soft peaks form.
Remove ice cream topped cake from freezer, and peel off wax paper.
Quickly spread meringue over entire surface, making sure edges are sealed.
Bake at 500° for 2 minutes or until the meringue peaks are lightly browned.
Arrange strawberry halves around edges
