The temptation of the day is this lovely Baked Alaska; a fudge brownie base with three layers of ice cream and a slightly scorched vanilla bean frosting…
Fudge brownies (base)
- 1 cup + 1 tablespoon (250 g) butter
- 2 1/2 cup (550 g) regular sugar
- 4 large eggs
- 1 1/3 cup (170 g) all-purpose flour
- 1 teaspoon baking powder
- 10 1/2 oz. (300 g) dark chocolate buttons
- 1 1/4 cup (150 g) 100 % pure unsweetened cocoa powder
- 2 teaspoons vanilla extract
Preheat the oven to 350˚F (180˚C).
Melt the butter in a small saucepan placed on a low heat. Remove from the heat as soon as the butter has melted.
Add the sugar and put the saucepan back on the heat for about 30 seconds.
Pour the butter/sugar mixture into a large bowl.
Add the eggs and whisk until well blended.
Stir in the flour, baking powder and cocoa powder.
Add the chocolate chips and vanilla extract.
Stir carefully until everything is well blended.
Use a cake pan the same size (in diameter) as the bowl you’ll use for the ice cream.
Bake the brownie base in the preheated oven for about 30 minutes.
Leave to cool completely.
Line a large bowl (same size as your brownie base) with plastic wrap.
Fill the lined bowl with ice cream, I used:
- approx. 1 quart (1 liter) strawberry ice cream
- approx. 1 quart (1 liter) chocolate ice cream
- approx. 1 quart (1 liter) vanilla ice cream
Place the bowl in the freezer for at least 3 hours.
When you want to serve the cake, place the brownie base on top of the ice cream like this:
Invert onto a cake stand or plate and remove the plastic wrap.
Cover the ice cream completely with the Vanilla bean frosting, you can find the recipe here.
Place in the freezer for at least 25 minutes.
When you are ready to serve, scorch the meringue frosting with a blow torch.
Made with Love.
Use a warmed knife to make the cutting easier.
I hope I was able to tempt you!
Hugs from me to you.