Gluten Free Chocolate and Peanut Butter Baked Alaska
You can make this with any ice cream of your choice. A quick easy option is to buy your favourite favour and shape it in a pudding bowl. We've gone for a homemade easy ice–cream which is peanut butter and dark chocolate! This makes two puddings, If you only want to make one Baked Alaska, half the sponge and meringue.
Credited to: Coeliac UK
Kcal: 496.5
Difficulty: Well worth the effort
Serves 12
45 mins prep
20 mins cooking time
Ingredients
For the peanut butter ice cream
- 1 can condensed milk
- 175g crunchy peanut butter
- 500ml double cream, chilled
- ½ tsp vanilla extract
- 50g grated chocolate*
For the sponge
- 3 medium eggs
- 100g caster sugar, plus extra for dusting
- 75g gluten free self-raising flour*
- 25g cocoa power
- 1 tbsp warm water
For the meringue
- 230g caster sugar
- 6 egg whites
Notes: *Find suitable products on our online food and drink information
Method
- Line two large pudding basins with clingfilm. In a bowl, combine the condensed milk and the peanut butter until smooth.
- In another bowl, whip the cream and vanilla on high speed until stiff peaks form, then fold the cream, peanut butter and chocolate together to combine.
- Divide the ice cream between the pudding basins.
- Cover the top of the basin with cling film, then freeze them for at least 6 hours or overnight.
- To make the sponge, preheat the oven to 200˚C, 400˚F, gas mark 6.
- Line a Swiss Roll tin, 22cm x 32cm/8½ ” x 13” or similar, with baking parchment.
- To make the sponge, use a mixer with a whisk attachment. Whisk the eggs and sugar together for several minutes to get a thick foam consistency. Now sieve the gluten free flour and cocoa powder and gently fold in. Add one tablespoon of warm water, and again gently fold in. Pour the mixture into the prepared tin and smooth it out. Bake for 10-12 minutes, or until it’s just firm to the touch.
- When it is completely cool, you need to trim the cake to make two circular bases for the ice cream. Place each base on a plate, ready to build the baked Alaska. Do not make the meringue until the ice cream is frozen and the cake completely cool. If you are only making one baked Alaska you can freeze the other base for a later date.
- Now make the meringue. Put the egg whites in a mixing bowl and use an electric whisk to beat them until they are stiff. Keep whisking as you add the caster sugar slowly, then whisk for at least two more minutes until the meringue is very stiff and glossy.
- Take the ice cream out of the freezer. Use a knife to prise the ice cream out of the basin, then turn it out onto the sponge. Peel off all the cling film.
- Immediately cover the ice cream with meringue, making sure to cover the dome completely. Use a palette knife to smooth it then make swirls and peaks to give the surface texture. Finally, light a blow torch and scorch the meringue all over, moving the torch swiftly from side to side so it does not blacken the meringue. The pudding is now ready to serve.
Nutritional information per serving
Kcal
496.5
Fat
29.3g
Carbs
47.2g
Protein
10.2g
Fibre
1.8g
Sugars
42.7g
