S'mores Baked Alaska

Ingredients

• 165 g (about 10 1/2 sheets) graham crackers
• 85 g (6 Tablespoons) unsalted butter, melted
• Pinch of salt
• 83 g (2/3 cup*) all-purpose flour
• 25 g (1/4 cup) cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 66 g (1/3 cup) granulated sugar
• 50 g (1/4 cup) soft brown sugar
• 45 g (3 1/2 Tbsp) vegetable oil
• 1/2 teaspoon vanilla paste or extract
• 60 g (1/4 cup) buttermilk (or use regular milk + 1/2 teaspoon white vinegar)
• 60 g (1/4 cup) hot water
• 2 L (2qt) of chocolate ice cream, slightly softened
• 4 large egg whites
• 200 g (1 cup) granulated sugar
• 1 teaspoon vanilla paste or extract
• Pinch of salt

Instructions

1. 1

   Line an 8-inch round cake pan with parchment...: Line an 8-inch round cake pan with parchment paper and grease the sides.

2. 2

   Add the graham cracker to a food processor...: Add the graham cracker to a food processor and blend into fine crumbs.

3. 3

   Blend melted butter into the crumbs to create...: Blend melted butter into the crumbs to create a thick and crumbly mixture. Press this into the prepared pan. Use the bottom of a glass to flatten it. It doesn't need to go up the sides; cover the bottom of the pan.

4. 4

   Place this in the refrigerator while you make...: Place this in the refrigerator while you make the chocolate cake layer.

5. 5

   Preheat the oven to 350°F/ 180°C.

6. 6

   Whisk flour, cocoa powder, salt, baking powder, and...: Whisk flour, cocoa powder, salt, baking powder, and baking soda in a small bowl. Set aside.

7. 7

   Add the egg, sugars, vanilla, vegetable oil, buttermilk,...: Add the egg, sugars, vanilla, vegetable oil, buttermilk, and whisk together in a separate bowl.

8. 8

   Fold in the dry ingredients until nearly combined,...: Fold in the dry ingredients until nearly combined, then pour the hot water into the batter and fold it until all is combined.

9. 9

   Pour the cake batter onto the graham cracker...: Pour the cake batter onto the graham cracker crust. Bake for approximately 30 minutes until a cake tester inserted into the middle of the cake comes out clean.

10. 10

    Let the cake cool completely to room temperature,...: Let the cake cool completely to room temperature, then run a knife along the edges to loosen the cake. Place the cake in the pan in the freezer for an hour to firm up.

11. 11

    Line the bottom and sides of a freezer-safe...: Line the bottom and sides of a freezer-safe 8 or 9-inch bowl with plastic wrap once the cake has chilled. Pack in softened chocolate ice cream, and smooth it out as much as possible.

12. 12

    Remove the cake from the freezer and invert...: Remove the cake from the freezer and invert it onto a wire rack. Place it on the ice cream with the graham crackers facing out.

13. 13

    Place this in the freezer for at least...: Place this in the freezer for at least 8 hours to freeze again.

14. 14

    Make the meringue after the ice cream has...: Make the meringue after the ice cream has chilled. Mix egg whites and sugar in the bowl of a stand mixer. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

15. 15

    Whisk the mixture constantly until the sugar dissolves...: Whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.

16. 16

    Remove the bowl from the saucepan. Add the...: Remove the bowl from the saucepan. Add the vanilla extract and salt and place the bowl in your stand mixer fitted with a whisk attachment. Beat medium speed until foamy, switch to high, and beat until stiff peaks form. They should be super thick and glossy, and the meringue should be at room temperature.

17. 17

    Remove the ice cream from the freezer and...: Remove the ice cream from the freezer and invert it onto a cake stand.

18. 18

    Dollop the meringue over the ice cream so...: Dollop the meringue over the ice cream so it's covered. Add in a few peaks and dips to the meringue.

19. 19

    Just before serving, torch the meringue with a...: Just before serving, torch the meringue with a kitchen torch so it's a deep golden brown. This can also be done in an oven. Heat it to 450°F/ 230°C and place the cake in the oven for 3-5 minutes until the meringue tips are toasted.