Baked Alaska (Mint Chocolate Chip)

Ingredients

• ¾ cup almond flour
• ¼ cup tapioca flour
• 1 tablespoon coconut flour
• ½ cup coconut sugar
• ⅓ cup cacao powder
• ½ teaspoon baking soda
• ¼ teaspoon espresso powder
• ¼ teaspoon kosher salt
• 1 large egg
• ⅓ cup full-fat coconut milk (or dairy milk)
• ⅓ cup water
• 2 tablespoons coconut oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 quarts mint chocolate chip ice cream (slightly softened)
• 8 large egg whites (room temperature)
• ¾ cup honey (neutral or light-flavored)
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Steps

1. 1

   Combine the dry ingredients. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch pan with parchment paper. To a mixing bowl, add the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder and salt. Whisk together.

2. 2

   Mix with wet ingredients. To a separate mixing bowl, add the egg, milk, water, coconut oil, vinegar, vanilla extract. Whisk together, then pour the wet ingredients into the dry and whisk for 1 to 2 minutes, to create the cake batter.

3. 3

   Bake the cake. Pour the batter into the pan and cook for 13 to 15 minutes, until a toothpick comes out clean. Let cool to room temperature.

4. 4

   Make the ice cream dome. Line an 8-inch bowl with several layers of plastic wrap, leaving enough overhang to lift out the ice cream later. Spread the softened ice cream into the bowl, pressing it into an even dome. Freeze until completely firm, at least 4 hours or overnight.

5. 5

   Freeze the cake and ice cream. Place the cooled chocolate cake on a freezer-safe serving plate at least 10-inches wide (I prefer 11-inches). Remove the frozen ice cream dome from the bowl and place it on top of the cake. Return the assembled cake to the freezer for at least 1 hour, or until very firm.

6. 6

   Boil the honey. Add the honey to a small pot and bring to a boil with it lightly frothing. It should reach 240°F on an instant read or candy thermometer. While waiting, start beating the egg whites.

7. 7

   Make the meringue. In the bowl of a stand mixer, add the egg whites. Beat on medium speed until stiff peaks form (I use speed 6 out of 10 on my stand mixer). Once the honey is boiling, remove it from the heat. Very slowly (over 2 to 3 minutes) drizzle it into the egg whites while mixing at a medium speed. After it's fully incorporated, continue mixing for 5 to 6 minutes on medium speed, or until the meringue is holding it's peaks. (Note: you can increase the speed to 8 out of 10 if it's not holding peaks after 5 minutes). Add the cream of tartar and vanilla extract and mix until just combined.

8. 8

   Frost the baked Alaska. Remove the frozen cake from the freezer. Working quickly, spread the meringue all over the entire cake, completely covering both the ice cream and cake to seal it. It should be a fairly thick layer, about 1 to 2 inches thick. Use the back of a spoon or the spatula to create swirls and peaks. Place it back in the freezer for another 30 to 60 minutes to allow the meringue to firm up.

9. 9

   Toast the meringue. Using a kitchen torch, lightly toast the meringue until golden and brown all over.

10. 10

    Serve. Slice immediately with a sharp knife dipped in hot water and wiped dry between cuts.