Mini Baked Alaska

Ingredients

• 1/4 C cake flour (sifted)
• 1/4 tsp baking powder
• pinch of salt
• 1 1/2 Tbsp cocoa powder (sifted)
• 1 large egg
• 1 Tbsp granulated sugar
• 3 Tbsp whole milk
• 1 Tbsp avocado oil
• 1 tsp vanilla extract
• 30 g milk chocolate (melted)
• 1/2-1 C ice cream flavour of your choice (softened)
• 1 large egg white
• 3 Tbsp granulated sugar

Instructions

1. 1

   --- Make the chocolate cake: ---

2. 2

   Sift together the dry ingredients into a bowl.

3. 3

   In a separate bowl, beat the egg, sugar, milk, oil, and vanilla extract together.

4. 4

   Melt the chocolate, cool it slightly and stir it into the egg mixture.

5. 5

   Add the wet mixture to the dry ingredients and stir until just combined.

6. 6

   Pour the batter into a lightly greased 4" springform pan.

7. 7

   Bake at 350°F/177°C for about 13-15 minutes, or until a toothpick inserted comes out with slight crumbs clinging to it.

8. 8

   Let the cake cool, and then slice off the domed top.

9. 9

   --- Make the meringue: (Don't make the meringue until you're ready to serve). ---

10. 10

    Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water.

11. 11

    Whisk until the egg white becomes foamy and the sugar dissolves, reaching a temperature of 160°F/71°C.

12. 12

    Remove from heat, attach the bowl to the stand mixer and whisk until the meringue reaches stiff peaks.

13. 13

    --- Assemble: ---

14. 14

    Line a small bowl (with an approximate 4" diameter at its opening) with plastic wrap, and make sure there's enough overhang.

15. 15

    Place anywhere from 1/2 C to 1 C of softened ice cream into the small bowl and smooth out with the back of a spoon. (Have enough space for the cake to sit on top).

16. 16

    Freeze the ice cream for 2 hours. Remove from the freezer and place the chocolate cake onto the ice cream and wrap it up.

17. 17

    Return to the freezer to freeze for 4-6 hours.

18. 18

    When ready to serve, make the meringue.

19. 19

    Remove the cake/ice cream from the freezer. Cover the cake with the meringue and carefully use a kitchen blowtorch to lightly caramelize the exterior.

20. 20

    Serve immediately.