Mocha Baked Alaska
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Total: 700minPreparation: 700min
- Portions: 16
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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In a large saucepan, heat Evaporated Milk, Dairy Cream and Sweetened Condensed Milk and Nescafé, stir until well dissolved.
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Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to saucepan slowly, whisking constantly.
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Add salt, cornstarch and vanilla essence, cook over low heat while stirring until mixture is thick and coats the back of a metal spoon
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Remove from heat, cool quickly by placing the pan in a bowl of ice water.
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Place in an ice cream maker and follow manufacture instructions.
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Preheat the oven to 350˚F (180˚C) and line a 13 by 10-inch baking tray with parchment paper, ensuring that it covers all of the sides and set aside
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Separate the egg yolks from the egg whites, placing them both in large bowls.
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Add sugar to the egg yolks and whisk until creamy.
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Sift cocoa powder to the egg yolk mixture and whisk until well incorporated.
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With a hand or stand mixer whip egg whites until stiff but not dry.
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Gently fold the egg whites into the egg yolk mixture until it is one homogenous mixture
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Pour the batter into the prepared pan (it should look almost frothy) and spread with a spatula to ensure even distribution.
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Bake for 25minutes or until a toothpick inserted into the center of the cake comes out clean.
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Allow to cool in the tray, covering with a kitchen towel, to ensure it remains soft and pliable
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In a heavy bottomed pot, bring sugar and water to a boil, swirling the pot until all of the sugar has dissolved.
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Bring this liquid to a boil until it reaches 116˚C on a sugar thermometer or until it begins to make big glossy bubbles.
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Using a stand mixer, whisk egg whites and cream of tartar to soft peaks.
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When the sugar reaches the desired temperature, slowly trickle the syrup into the egg white mixture on high speed.
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This mixture should be thick, white and glossy. Whisk on high speed until it becomes warm (about 8-10 minutes) then add the vanilla extract.
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Lay out a large sheet of cling wrap and place the cake onto it
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Place the ice cream log to the center of the cake
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Roll the cake around the log ensuring that both ends enclose the ice cream.
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Wrap this in cling wrap and place in the freezer to set.
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Remove cake from the freezer and unwrap. Placing it onto a tray
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Using a piping bag and tip or your choice, pipe the meringue around the frozen cake roll
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Use a cook’s blowtorch to toast the meringue.
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Serve immediately.
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