for the ice cream
3 flavors (or 1, or 2, or 6 - idk)
for the brownie
3/4 cup of butter
1 & 1/2 cups caster sugar
3/4 cup cocoa
3 eggs
1 tsp vanilla
1 tsp salt
1 tsp espresso powder
3/4 cup of flour
1 cup chocolate chips
for the meringue
3 egg whites
200g caster sugar
1/4 teaspoon cream of tartar
brownie
Pre-heat oven to 350F & prepare a 9in round pan
In a saucepan over med/low heat, melt the butter. Once melted, pour it into a bowl with the white sugar & stir
Mix in the cocoa, then add the eggs one at a time until fully incorporated
Stir in vanilla, salt & espresso powder until smooth.
Gently fold in the flour about 1/3 at a time, until just combined.
Stir in the chocolate chips & then pour into prepared pan.
Bake for about 20-25 minutes or until they start to pull away from the tin.
Cool
meringue
In a large clean bowl of a stand mixer (or using a handheld mixer) whip the egg whites until stiff peaks form.
Add the sugar in thirds, whisking well each time you add more.
Whisk until it’s glossy and forms very stiff peaks.
assembly
Grease a large glass bowl with canola oil & line with saran wrap (making sure there’s enough to go over the edges)
Scoop the ice cream(s) into the bowl until almost filled the whole way - then using another piece of saran wrap, place it on the top & gently press the ice cream with the palm of your hand, until flat.
Cover with additional saran wrap and place in the freezer for at least 4 hours (ideally overnight)
Once fully frozen, take out of the freezer and place brownie on top of the ice cream & press firmly.
Re-wrap in saran wrap and place in the freezer for another hour+ to adhere the brownie to the ice cream.
When ready - WORK WITH SPEED BRO!
Turn the bowl out onto your cake stand or serving platter
Coat with meringue, work FAST but make sure you don’t leave any ice cream exposed.
When fully coated - TORCH BABY TORCH!
Start on a low flame so you
a.) don’t burn your house down
b.) burn your baked alaska
Once golden brown - cut & SERVE!
