CHOCOLATE BAKED ALASKA WITH CHOCOLATE SAUCE

SERVES 6-8 INGREDIENTS

■ 1 x 900ml tub vanilla ice cream

■ 200ml cream, whipped, to serve

For the chocolate sponge

■ 4 eggs

■ 120g caster sugar

■ 90g self-raising flour ■ 30g good quality cocoa powder

For the Italian meringue

■ 4 x egg whites

■ 225g caster sugar ■ 135g water

■ 1 tsp vanilla extract

For the warm chocolate sauce

■ 200ml cream

■ 1 tsp vanilla extract

■ 2 tbsp Coole Swan Irish Cream Liqueur

■ 255g plain chocolate, finely chopped (at least 70% cocoa solids)

METHOD

To make the chocolate sponge

● Preheat the oven to 180°C/350°F/Gas Mark 4.

● Line a baking tray (13.6 x 9.5in) with parchment paper.

● In a large bowl, whisk the eggs and caster sugar together with hand mixer for 3 minutes on full power until light and fluffy.

● Sieve in the flour and cocoa powder and gently fold in using a spatula. Transfer the mixture to the baking tray and bake for 8-10 minutes.

● Remove from the oven and allow to cool completely.

For the Italian meringue

● Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.

● Once the sugar has dissolved allow the mixture to boil.

● Meanwhile, place the egg whites and vanilla extract in a large mixing bowl and whisk until soft peaks form.

● Boil the sugar until it has reached 120°C (use a sugar thermometer to check).

● Carefully stream the syrup into the egg white while whisking on high speed. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.

● Keep covered in a bowl or transfer to a piping bag until needed.

For The warm chocolate sauce

● Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally.

● Gently add in the chocolate and stir gently until completely melted.

● This is ready to serve warm, or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed.

To assemble

● Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side.

● Cut the prepared chocolate sponge in 3. Place one third of the sponge in the base of the tin.

● Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help.

● Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly.

● Add the final piece of sponge on top, gently pressing down and fold the overhang of cling film over the top.

● Place in the freezer to firm up for 3-4 hours minimum, or overnight is best.

To serve

● Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate.

● Pipe the prepared Italian meringue around the loaf, ensuring it is completely covered.

● At this point the Alaska can be returned to the freezer until needed or serve straight away. Use a blow torch to evenly brown the outside of the meringue all over. Enjoy with warm chocolate sauce and whipped cream.