Brownie baked alaska who says it takes a lot of work to make this traditional dessert? Not me. Try it. You’ll like it! from Carol Twardzik of Spy Hill Saskatchewan.
2 squares (1 ounce each) unsweetened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon each baking powder and salt
1 cup chopped walnuts, optional
1 quart each strawberry and vanilla ice cream,
5 egg whites
2/3 cup sugar
1/2 teaspoon cream of tartar
In a large saucepan, melt chocolate and shortening; remove from the heat.
Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt; stir into chocolate mixture. Add nuts if desired.
Spread into a greased 9-in. round baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil.
Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze.
To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie.Return to freezer while preparing meringue.
In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar.
Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl.
Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form.
Quickly spread over ice cream and brownie.
Bake at 500° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately. Yield: 12 servings.
|Brownie baked alaska|