Chocolate and Pistachio ‘Baked’ Alaska
By OcadoLife
Published on 27 March 2023
Try this take on a baked
Alaska, with creamy pistachio ice cream sandwiched between a dark chocolate
cake and marshmallowy meringue. A brilliant prep-ahead pud, the cake can be
made and frozen up to a week before it’s needed, and the ice-cream dome can be made
1-2 days in advance. In this recipe from expert baker and food stylist Claire
Ptak, there’s one final cheat’s twist: the marshmallow is simply browned under
the grill, not baked in the oven, so there’s no need to worry about melting the
ice cream!Time and servings
1 hr 10 minsTotal time
10Servings
1 hr 10 minsCooking time
Ingredients
- 65 g of unsalted butter, plus extra for the tin
- 100 g of 70% dark chocolate
- 0.5 tsp of vanilla extract
- 0.25 tsp of fine sea salt
- 200 g of caster sugar
- 3 large eggs, 2 whites separated
- 75 g of plain flour
- 0.5 tsp of baking powder
- 4 tbsp of milk
- 1 tbsp of golden syrup
- 1 tbsp of vanilla extract
- 900 g of pistachio ice cream
Method
Step 1
Preheat the oven to 180°C/160°C fan/ gas 4. Grease a 20cm round cake tin with butter and line with baking paper.Step 2
Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, or in the microwave. Stir in the vanilla and salt. Allow to cool slightly. Meanwhile, use an electric whisk to combine 100g sugar and egg until pale and fluffy. Fold into the chocolate.Step 3
In a separate bowl, whisk the flour and baking powder together; add half to the chocolate mixture, using a balloon whisk to combine. Add the milk, then whisk in the remaining flour mix.Step 4
Pour into the cake tin and bake for 15-20 mins, or until a skewer in the centre comes out clean. Allow to cool completely, then remove from the tin. Trim the cake to 15cm in diameter. Place on a freezer-safe ovenproof tray; transfer to the freezer.Step 5
Remove the ice cream from the freezer 10-15 mins before use. Line a freezer-safe bowl (15cm in diameter and at least 8cm deep) with baking paper. Pack the ice cream into the bowl; freeze for at least 1 hr.Step 6
Once the ice cream is frozen solid and the cake is very cold, remove from the freezer. Dip the ice-cream bowl into a large bowl of warm water briefly, to loosen the ice cream. Invert the ice-cream dome onto a plate, then slide it onto the centre of the sponge. Return to the freezer.Step 7
Measure the marshmallow ingredients into a metal bowl, add a pinch of salt and place over a pan of boiling water – don’t let the water touch the bowl. Whisk continuously with a balloon whisk until the sugar dissolves and the mixture is hot (3-5 mins). If you have a thermometer, whisk until it reads 75°C or reaches 70°C for 2 mins, whichever comes first. Remove from the heat; whisk on high using an electric mixer or handheld mixer until nearly-stiff, glossy peaks form.Step 8
Heat the grill; remove the ice-cream sponge from the freezer. Use a palette knife to spread the marshmallow over the dome. Grill briefly until the marshmallow takes on some colour. Serve immediately.