If we always start his birthday with crêpes, we always end it with a Baked Alaska. He is definitely a creature of habit. Thankfully we weren't camping or hauling the dessert anywhere. We made and served it within 10 feet of the kitchen. Easy.
Really this dessert is all about the presentation. You need a cake, gluten-free for us in this case as Jake and R's best buddy are both gluten-free; you need ice cream, frozen into a bowl; you need whipped egg whites; and you need an oven or a culinary torch, we had the latter.
Happy birthday to Riley!! Fifteen? I'm still reeling from that one. And, yes, I bought the chocolate cake base this year. It's been a tough couple of weeks as the school year wraps up. And I didn't feel like hauling cake batter to a friend's or my mom's oven. Don't judge.
- cake (I used a store-bought flourless chocolate cake)
- ice cream (I used coffee ice cream)
- 8 egg whites
2 T organic granulated sugar
- Also needed: butane torch, plastic wrap
Traditionally, you brown this in the oven. Since my oven is still out of commission, I decided to brown the peaks with my torch. It was simple and might be the way I make Baked Alaska from now on. Serve immediately!