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Martha's baked Alaska with chocolate cake and chocolate ice-cream
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Decadent chocolate ice cream enveloped in a sweet, caramelized meringue crust.
Ingredients:
  • 840.00 gm (1.5 litres) chocolate ice-cream
  • 860.00 gm caster sugar
  • 332.50 ml plain flour
  • 130.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 8.00 gm baking powder
  • 5.00 gm bicarbonate of soda
  • 2.40 gm salt
  • 230.00 gm vegetable oil
  • 165.00 gm warm water
  • 8.80 gm vanilla extract
  • 6 large eggs, at room temperature, separated
  • 8 large egg whites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease two 28cm x 36cm baking trays and line them with baking paper, making sure to extend the paper 2cm above the edges for easy removal later on.
  • Sift 1 1/3 cups of sugar, flour, cocoa, baking powder, baking soda, and salt into a bowl. Combine oil, water, and vanilla in a separate jug.
  • With an electric mixer, whisk egg yolks on medium-high speed for 5 minutes until they become pale and thick. Reduce speed to low, slowly add the oil mixture, followed by the sugar mixture, and continue beating until well combined.
  • In a clean bowl, whip egg whites on medium-high speed while gradually adding the remaining 2/3 cup sugar until soft peaks form. Fold 1/3 of the whipped whites into the cake batter, then gently fold in the rest of the whites.
  • Pour batter into lined baking trays, smooth it out with a spatula. Bake for 20-25 minutes until cakes are firm and bounce back when touched. Let them cool in the pan for 10 minutes, then transfer to wire racks lined with baking paper to cool.
  • Prepare 6 dishes by greasing them and lining with plastic wrap, leaving an overhang. Cut cake into 18 rounds to fit each dish, layering with ice cream in between. Cover with plastic wrap and freeze for at least 4 hours.
  • Uncover the delightful cakes and transfer them onto a baking-paper-lined tray. Discard the plastic wrap and freeze cakes until needed.
  • Preheat the oven to a high temperature of 250C/230C fan-forced for optimum heat distribution.
  • Prepare Meringue: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over a saucepan of simmering water and whisk continuously until the sugar dissolves and the mixture feels warm. Switch to an electric mixer and beat for 5 minutes until stiff peaks form.
  • Cover each cake entirely with the fluffy meringue using a spatula. Bake for 2 minutes or until the meringue turns a light golden brown. Serve hot and fresh.

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