Baked Alaska Cake for Chocolate Lovers

Ingredients:

Chocolate sauce

• 0.5 cups heavy cream
• 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 2 tablespoons unsalted butter
• A pinch of salt
• 1 bar (110 g) semi-sweet chocolate, chopped
• 1 tbsp cocoa powder

Ice cream cake

• 10 cups of chocolate ice cream of various types
• 1 chocolate pound cake (300 gr.), cut into 0.5 cm thick slices.

Meringue

• 1 cup granulated sugar
• 2 tablespoons cocoa powder
• Whites of 6 large eggs, room temperature
• A pinch of cream of tartar

Preparation:

1. Prepare the chocolate sauce:

   
   In a medium saucepan, combine the cream, brown sugar, corn syrup, butter, and salt; bring to a boil over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue cooking, stirring constantly, until smooth, thick, and glossy, 1-2 minutes. Let cool.

2. Make the ice cream cake:

   
   Spray a 3.5-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Spoon one type of ice cream into the bowl and spread it into an even layer. Top with the second type of ice cream, then the third. Using a piece of plastic wrap, press the ice cream down and spread it evenly. Drizzle with half the chocolate sauce and top with half the pound cake slices in a single layer. Cover with plastic wrap and freeze until the cake is completely set, about 30 minutes.
3. Uncover the ice cream cake and spread the fourth type of ice cream on top; repeat with the fifth type. Press the layers together with a piece of plastic wrap. Drizzle with the remaining chocolate sauce and top with a single layer of the remaining pound cake slices. Cover with plastic wrap and freeze until completely set, at least 4 hours or overnight.

4. Prepare the meringue:

   
   In a small bowl, combine the granulated sugar and cocoa powder. In a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy, 30 seconds to 1 minute. Gradually fold in the sugar mixture. Increase the mixer speed to high; beat until the sugar dissolves and the meringue forms stiff peaks, 4 to 5 minutes.
5. Uncover the ice cream cake and invert it onto a foil-lined baking sheet. Let it rest until it comes out of the pan, then remove the foil. Spread the meringue over the top and sides of the cake, making the top layer slightly thicker. Use the back of a spoon to create patterns in the meringue. Freeze until the meringue is completely set, at least 3 hours or up to 2 days.
6. Toast the meringue with a blowtorch (or bake in the oven at 500°F (260°C) until golden brown, 3-5 minutes). Using two large spatulas, transfer the baked Alaska to a serving platter and slice.