Cathy's Holiday Baked Alaska

Recipe by Gerry
READY IN: 1hr 20mins
SERVES: 8-10




  • BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
  • In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
  • Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
  • ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
  • FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
  • MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
  • Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
  • ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
  • Prepare meringue, working quickly spread over the cake and ice cream covering completely.
  • Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
  • Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.