-
1
Preheat the oven to 350 degrees F.
-
2
Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes.
-
3
Place the nuts in a towel and rub them to remove the skins.
-
4
Let cool.
-
5
Line a 1 1/2-quart 9-inch metal bowl with plastic wrap, leaving an 8-inch overhang.
-
6
Spoon the softened ice cream into the bowl, spreading evenly.
-
7
Fit the cake over the ice cream, pressing to adhere, and wrap with the overhanging plastic.
-
8
Freeze until the ice cream is hardened, at least 4 hours.
-
9
Place the egg whites in a large bowl fitted with an electric mixer and beat until soft peaks form.
-
10
Beating, gradually add the sugar, beating until the whites become stiff and a glossy meringue forms, about 5 minutes.
-
11
Uncover the cake and invert onto a metal or ovenproof platter, or a 9 or 10-inch diameter tart bottom.
-
12
Working quickly, spread the meringue over the cake and out to the edges to seal.
-
13
Freeze uncovered for at least 30 minutes and up to 12 hours.
-
14
Using a kitchen blowtorch, brown the meringue evenly on all sides.
-
15
Arrange on a platter.
-
16
Combine the caramel sauce and hazelnuts in a medium saucepan and warm over medium heat.
-
17
Once the sauce starts to bubble, remove the pan from the heat and add the hazelnut liqueur.
-
18
Return the pan to the heat and carefully tilt the edge of the pan toward the flame to ignite the liqueur.
-
19
(Alternatively, light the mixture off the heat using a match and return to medium heat.)
-
20
Once the flame dies out, swirl the cold butter into the sauce.
-
21
Remove from the heat.
-
22
Drizzle the sauce over the top of the Baked Alaska and serve immediately.
-
23
Preheat the oven to 350 degrees F.
-
24
Spread the hazelnuts on a small baking sheet and bake until the skins are cracked and the nuts are deep golden brown, about 10 minutes.
-
25
Place the nuts in a towel and rub them to remove the skins.
-
26
Let cool and roughly chop.
-
27
Combine the cream, milk and sugar in a medium heavy saucepan and bring to a gentle boil over medium heat.
-
28
Remove from the heat, add the hazelnuts,
-
29
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
-
30
Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
-
31
Gradually add the egg mixture to the hot cream, whisking constantly.
-
32
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
-
33
Remove from the heat, add the chocolate, hazelnuts, hazelnut liqueur, and vanilla and stir until the chocolate is melted.
-
34
Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming.
-
35
Refrigerate until well chilled, about 2 hours.
-
36
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
-
37
Transfer to an airtight container and freeze until ready to serve.
-
38
Preheat the oven to 350 degrees F.
-
39
Butter and lightly flour a 9-inch cake pan, knocking out the excess flour, and set aside.
-
40
Place the cocoa in a medium bowl and slowly add the hot water, whisking to dissolve.
-
41
Set aside.
-
42
Sift together the sugar, 1 1/2 cups flour, baking soda, and salt into a large mixing bowl, and set aside.
-
43
In a separate bowl, whisk the buttermilk, eggs, oil, and vanilla extract until well combined.
-
44
Add the wet ingredients to the dry ingredients, and fold in the cocoa.
-
45
Stir just until all the ingredients are combined.
-
46
Pour the batter into the prepared cake pan and bake until set in the center, about 20 minutes.
-
47
Cool the cake in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling.
-
48
Combine the sugar, water and lemon juice in a medium, heavy saucepan.
-
49
Place over a medium-high heat and cook, stirring, until the sugar dissolves.
-
50
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
-
51
Carefully add the cream or it may splatter, whisk to combine, and remove from the heat.
-
52
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
-
53
Remove from the heat, and allow to cool before using.
