MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Alaska Flambe - PART 1
Categories: Cake, I scream, Chocolate, Desserts, Booze
Yield: 4 servings

MMMMM----------------------ICE CREAM & CAKE---------------------------
Butter; for greasing
1 1/2 c Nutty ice cream; such as
- pistachio
11 oz Fine chopped bittersweet
- chocolate; divided
3 c Fruity ice cream (not
- sorbet); like strawberry
2 c Vanilla ice cream
4 oz Unsalted butter; more for
- greasing
6 lg Egg yolks
+=PLUS=+
1/2 Reserved egg shell; gently
- washed, dried
3/4 c + 1 tb (3 oz.) pistachio or
- almond flour
1/2 c (3 oz.) rice flour
6 lg Egg whites
3/4 c + 2 tb (7 oz.) superfine
- sugar

MMMMM----------------------MERINGUE TOPPING---------------------------
4 lg Egg whites; room temp
3/4 c + 2 tb (7 oz.) superfine
- sugar
pn Cream of tartar
Seeds scraped from 1 vanilla
- bean
1/3 c Overproof spiced rum; opt

At least 1 day and up to 1 week before serving, assemble
the ice cream dome: Transfer all of the ice cream to the
refrigerator for 15 minutes to soften. Meanwhile,
lightly spray a medium freezer-safe bowl with cooking
spray, then line with 2 long sheets of plastic wrap,
placed perpendicularly to fully line the bowl with a few
inches overhang on each side; press to smooth.

Remove the nutty ice cream and scoop it into the
prepared bowl; using a rubber spatula or small offset
metal spatula, press the ice cream into the bottom of
the bowl, smoothing the surface into an even, smooth
layer. Sprinkle with 3 tablespoons of chopped chocolate,
pressing lightly to adhere, then transfer the bowl to
the freezer for 10 minutes to firm up slightly. Remove
the bowl and the fruity ice cream flavor from the
refrigerator; spread into an even, smooth layer.
Sprinkle 5 tablespoons chopped chocolate evenly over the
ice cream layer and press lightly to adhere. Transfer
the bowl back to the freezer for another 10 minutes.
Finally, remove the bowl from the freezer and add the
vanilla ice cream. Smooth it over the chopped chocolate
into an even, smooth layer. Gently fold the plastic
edges over the ice cream to cover. Freeze until
completely solid, about 10 hours.

Meanwhile, make the cake layer base: Set an oven @
350ºF/175ºC. Grease a 9" cake pan with butter, and line
it with a circle of parchment paper cut to fit the
bottom of the pan.

In a double boiler, combine the butter and remaining 8
ounces chocolate and cook, stirring occasionally, until
just melted. Remove and set aside.

In the bowl of a food processor, add the yolks,
pistachio flour, and rice flour, and pulse to combine.
With the motor running, slowly drizzle in the warm
chocolate mixture. Use a rubber spatula to scrape down
the sides of the bowl and the blade and pulse a few
times more to combine completely. Transfer the mixture
to a large bowl, then set aside.

In the bowl of an electric mixer fitted with the whisk
attachment, beat the 6 egg whites on high speed until
medium-stiff peaks begin to form, 2-3 minutes. Add the
sugar in 4 batches, whipping well after each addition to
make a glossy, soft-peaked meringue.

Using a large rubber spatula and working in two batches,
fold the meringue into the chocolate mixture, mixing
well after each addition. Pour the batter into the
prepared cake pan and bake until just set but still
quite soft, 35-40 minutes. Remove and let cool
completely in the tin before inverting onto a rack and
removing the parchment lining. Immediately re-invert the
cake onto a heat-resistant serving plate or cake stand
so that the flattest part of the cake is back on the
bottom. Cover with plastic wrap and set in the
refrigerator to firm up for at least a few hours or
ideally overnight.

RECIPE FROM: https://www.saveur.com

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... "You don't need a sliver fork to eat good food." -- Paul Prudhomme
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