Baked Alaska with creamy chocolate sauce
This retro dessert, with its decadent combo of meringue, ice cream and chocolate sauce, is sweet-toothed heaven.
Equipment and preparation: for this recipe, you will need a sugar thermometer and a piping bag fitted with a star nozzle.
For the baked Alaska
- 300g/10½oz caster sugar
- 6 free-range egg whites
- 1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe)
- 50ml/2fl oz Armagnac
- 1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop)