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1
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
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2
Melt chocolate in a double boiler, and set aside.
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3
Separate 4 eggs into two bowls.
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4
To the yolks add 1/4 cup granulated sugar and 1 teaspoon vanilla.
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5
Using an electric mixer, beat until the mixture is thick and pale yellow.
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6
Set aside.
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7
Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks.
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8
Slowly add the remaining 1/4 cup granulated sugar until the whites are stiff and shiny.
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9
Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue.
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10
Do not overmix.
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11
Spread the batter in an even layer, about 1/2 inch thick, on the baking sheet.
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12
Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes.
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13
Remove from oven and cool completely.
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14
Using a 3-inch round cutter, press eight circles of cake.
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15
Position circles on a large baking sheet lined with parchment.
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16
Place a large scoop of ice cream on each circle.
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17
Sprinkle with toasted nuts.
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18
Put baking sheet in freezer.
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19
Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl.
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20
Add a pinch of salt and cream of tartar.
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21
Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form.
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22
Slowly add superfine sugar, whisking until meringue is very stiff.
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23
Add remaining teaspoon of vanilla; whisk until blended.
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24
Fit a pastry bag with a large closed-star tip, and fill the bag with meringue.
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25
Remove baking sheet from the freezer.
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26
Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered.
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27
Freeze at least 30 minutes.
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28
When ready to serve, preheat the broiler.
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29
Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges.
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30
(This may also be done with a kitchen blowtorch.)
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31
Transfer to plates, and serve immediately.
