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1
Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang.
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2
Spoon ice cream into prepared pan, spreading evenly and smoothing top.
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3
Cut cake horizontally in half.
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4
Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan.
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5
Cut remaining cake piece into strips and arrange in pan to cover ice cream completely.
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6
Cover with overhanging plastic and freeze until firm, at least 4 hours.
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7
Uncover cake.
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8
Invert onto metal or other ovenproof platter.
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9
Freeze while preparing meringue.
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10
Beat egg whites in large bowl until foamy.
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11
Add cream of tartar.
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12
Beat until soft peaks form.
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13
Beat in liqueur.
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14
Gradually add sugar, beating until stiff glossy peaks form.
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15
Spread meringue over cake, covering cake completely and sealing meringue to platter.
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16
Freeze overnight.
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17
Combine coffee and semisweet chocolate in heavy small saucepan.
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18
Stir over medium-low heat until mixture is smooth.
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19
Increase heat to medium.
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20
Simmer until sauce thickens, about 2 minutes.
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21
Cool slightly.
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22
Stir in coffee liqueur.
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23
(Can be prepared 3 days ahead.
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24
Keep cake frozen.
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25
Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
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26
Position rack in center of oven and preheat to 500F for 20 minutes.
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27
Bake dessert until meringue is lightly browned and just set, about 3 minutes.
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28
Cut baked Alaska into slices; arrange on plates.
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29
Spoon warm sauce around dessert and serve.
