Baked Alaska
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Baked Alaska
  Chocolate    Dessert  
Last updated 6/12/2012 12:58:56 AM. Recipe ID 21793. Report a problem with this recipe.
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      Title: Baked alaska
      Yield: 4 Servings
    1/2    Sheet cake of vanilla sponge
      1 pt Chocolate chip ice cream
      1 pt Coffee ice cream
      4    Egg whites
      2 tb Sugar
    1/2 x  A clean egg shell
    1/4 c  Armagnac
  Cut the sheet cake into fourths. Spread the chocolate chip ice cream
  evenly on one layer of the sponge cake. Top the chocolate chip ice
  cream with the second piece of sponge cake. Spread the coffee ice
  cream evenly on top of the sponge cake. Lay the third piece of sponge
  cake directly on top of the praline ice cream. Lay the final piece of
  sponge cake on top of the praline ice cream. Wrap the cake tightly
  with plastic wrap and place in the freezer. Freeze the cake until
  firm, about 2 hours. Using an electric mixer, with a whip attachment,
  whip the egg whites until soft peaks form. Add the sugar and whip to
  stiff peaks. Remove the cake from the freezer. Cut a small hole in
  the center of the cake about 2 inches deep and 2 inches wide. Fill
  the egg shell with Armagnac. Place the shell in the cake hole. With a
  rubber spatula, spread the egg whites evenly over the entire cake,
  except for the shell. With a small blow torch, torch the cake until
  golden brown. Slice the cake and serve with a drizzle of chocolate
  Yield: 1 cake
  The American Egg Board states: "There have been warnings against
  consuming raw or lightly cooked eggs on the grounds that the egg may
  be contaminated with Salmonella, a bacteria responsible for a type of
  food poisoning....Healthy people need to remember that there is a
  very small risk and treat eggs and other raw animal foods
  accordingly. Use only properly refrigerated, clean, sound-shelled,
  fresh, grade AA or A eggs. Avoid mixing yolks and whites with the

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Recipe ID 21793 (Apr 03, 2005)

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