INDIVIDUAL BAKED ALASKAS

Adapted from A passion for Desserts Emily Luchetti (Chronicle Books 2006)

(Serves 8)

Brownies

• 8 ounces bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 5 ounces (10 tablespoons) unsalted butter
• 3 large eggs
• 1 1/4 cups sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder

To make the brownies:
Preheat the oven to 350°F. Grease the bottom of a 9-by-13-inch baking pan and line it with parchment paper. Melt the chocolates and butter in a double boiler over hot water. In a medium bowl, whisk together the eggs and sugar. Whisk in the melted chocolate mixture. Sift together and then stir in the flour, salt, baking powder, and cocoa powder. Spread the batter in the prepared pan.

Bake until a skewer inserted in the center, comes out fudgy and not dry, about 20 minutes. Let cool to room temperature. Run a knife around the inside edge of the pan. Place a cutting board on top of the pan. Invert the pan and board. Remove the pan and carefully peel off the parchment paper. With a glass or round cutter, cut the brownies into eight 2 1/2-inch rounds.

Meringue

• 1/2 cup egg whites (about 4)
• 1 cup sugar
• 8 scoops peppermint or coffee ice cream

To make the meringue and assemble the baked Alaskas:
Place the cake rounds on a baking sheet. Place a scoop of ice cream on each, making sure to leave a little more than a 1/4-inch border of cake around the ice cream. Freeze the cakes for 1 hour or up to overnight. If freezing overnight, cover with plastic wrap.

In a bowl, whisk together the egg whites and sugar until combined. Put the bowl in a saucepan of simmering water and whisk constantly until the egg whites are very warm. Remove the whites from the hot water and whip with an electric mixer on medium-high speed with a stand mixer, or high speed with a handheld mixer, until stiff, glossy peaks form and the mixture has cooled to room temperature. Remove the cakes from the freezer. Using a small spatula, spread the meringue over the ice cream, completely covering it but leaving the cake edges exposed. If desired, this can be done several hours in advance. Do not cover. Freeze until ready to serve.

To bake the Alaskas:
Brown the meringue with a propane or butane torch by constantly moving the flame over the meringue until golden brown.

Using a large metal spatula, transfer the Alaskas from the sheet pan onto plates. Serve immediately.

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