“EVERY GREAT ACHIEVEMENT IS THE VICTORY OF A FLAMING HEAT.” Ralph Waldo Emerson.
Well I decided what to do with the leftover coffee ice cream from the Baked Sunday Mornings. As you may recall, I felt that the ice cream had an unusual, but tasty, salty quality to it. So I felt pairing it with something sweeter might help round it out a bit. And what better sweet thing than chocolate! The traditional baked alaska is such a ’50s dessert. But sometimes nostalgia is a good thing if we can put a slightly new twist on it. So I decided to use brownies studded with toffee bits in place of cake. And coffee ice cream covered in sweet meringue that is not baked, but toasted with my kitchen blowtorch! (I’ve been dying to pull that out again). You know…this can be a quick weeknight dessert by using your favorite bakery or store bought brownie; and your favorite flavor of ice cream from your grocer’s freezer. (I sound like a commercial here!) And all you would have to do is whip up the meringue and torch it. All in all….a pretty quick assembly. But here’s what to do if you want to make this yummy treat from scratch…..
Of course, the coffee ice cream can be found at Baked Sunday Mornings. Or you can substitute your own favorite!
- 6 oz semi sweet chocolate, chopped
- 1 stick unsalted butter, cut into pieces
- 2 TBSP dutch process cocoa powder (plus some for sprinkling as garnish)
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 3/4 cup (125 grams chopped heath toffee pieces)
Preheat the oven to 350°F. Spray an 8 x 8 inch pan with cooking spray. Line with parchment paper and then spray the parchment paper.
Melt the butter in a saucepan over low heat. Add the semi sweet chocolate pieces and stir until melted and smooth. Take off the heat. Stir in the cocoa powder and sugar. Add the vanilla extract. Stir till combined. Add the eggs, one at a time, mixing well after each addition. Add the flour and salt. Stir until combined. Mix in the toffee pieces. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool on a wire rack. Cut into small round with a cookie cutter and place them on a plate and chill until ready to assemble.
- 6 egg whites (pasteurized are recommended)
- 6 TBSP caster sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Place all ingredients into a chilled bowl of your food mixer, fitted with a whisk attachment. Mix on medium till combined and frothy. Increase speed to high and whisk until stiff peaks form, about 5 minutes.
To assemble, place a small scoop of coffee ice cream on top of one brownie round. Cover with meringue, making little flares and peaks. Brown carefully with your kitchen blow torch. Sprinkle with cocoa powder, if desired. Serve immediately. Makes 6 servings.
Dig in and enjoy!!!