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 Bittersweet chocolate;
           - fine chopped, 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  Pistachio or almond flour
           - (3 oz); +1 tb
    1/2 c  Rice flour (3 oz)
      6 lg Egg whites
    3/4 c  Superfine sugar (7 oz);
           - +2 tb

MMMMM----------------------MERINGUE TOPPING---------------------------
      4 lg Egg whites; room temperature
    3/4 c  Superfine sugar (7 oz);
           - +2 tb
      1 pn Cream of tartar
      1    Vanilla bean; seeds scraped
           - from
    1/3 c  Overproof spiced rum (optional)
 
  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 tb 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 tb 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 @ 350°F/175°C.
  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 oz 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
  
  Uncle Dirty Dave's Archives
 
MMMMM