Okay, I know what you're thinking, a friend even said it outloud: chocolate and barley do not belong together in a sentence, much less in a dish. Au contraire. My chocolate-barley brownie at the base of a coffee-blast baked alaska was a hit last night.
When I received bags of different kinds of flour for Christmas, I saw a recipe for a chocolate-barley brownie on the back of the barley flour. Intrigued, I used that as the base for my baked alaska, spiced with some ground cardamom. Yum.
Make the cake and prepare the ice cream ahead of time so all you have to do is assemble and brown the meringue before serving this dramatic dessert.
1 C organic granulated sugar
6 T unsweetened cocoa powder
1 t molasses
1 t vanilla
dash of pink Himalaya sea salt
dash of ground cinnamon
dash of ground nutmeg
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake - make sure to have lots of little peaks because that it what browns - all the way to paper to seal. Return to freezer.
Preheat oven to 425 degrees F. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve immediately!