Baked Alaska

1. Stage

Preheat your oven to 350°F. Begin by melting the butter and chocolate together in a microwave-safe bowl, stirring until the ingredients are smooth. Stir in the sugar. Use a hand mixer or stand mixer to beat in the vanilla extract and the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Stir the flour mixture into the chocolate mixture until a smooth batter forms. Editor’s Tip: Beat the eggs into the hot butter and chocolate quickly so the eggs don’t scramble.

2. Stage

Pour the batter into a greased 8-inch round baking pan. Bake the brownie for 30 to 35 minutes, until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Let the brownie cool at room temperature for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

3. Stage

Combine the vanilla ice cream, Andes candies, liqueurs and, if using, the food coloring. Transfer the ice cream mixture into an 8-inch round (1-1/2-quart) mixing bowl lined with storage wrap. Freeze until set—at least an hour, though overnight is best. Editor’s Tip: It can be hard to stir the liqueurs and candy into ice cream straight from the deep freeze. To make this easier, learn how to soften ice cream first. And if you want to make this step even simpler, replace these ingredients with your favorite mint-flavored ice cream and press it into the mold instead.

4. Stage

In a large, heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat the mixture on low speed for one minute. Continue beating the egg mixture over low heat until it reaches 160°, about eight minutes. Transfer the mixture to a bowl and continue beating until stiff, glossy peaks form and the sugar has dissolved. Editor’s Tip: Make sure that the saucepan you’re using is safe to use with the metal whisk attachments of your hand mixer. You don’t want to damage the finish on your pots.

5. Stage

Place the brownie on an ungreased foil-lined baking sheet and place the inverted ice cream mold on top. Remove the storage wrap. Immediately spread the meringue over the ice cream, sealing it to the edge of the brownie. If you’re serving immediately, move right on to the next step. Otherwise, stash this dessert in the freezer until you’re ready to serve it (up to 24 hours). Editor’s Tip: The meringue can be spread with an offset spatula or piped on with decorative pastry tips—it's all up to you!

6. Stage

Ready to choose your adventure? If you’re making this dessert the old-fashioned way, pop the Baked Alaska into a 400º oven until the meringue is lightly browned, about two to five minutes. If you’re looking for a reason to use your kitchen torch, break it out and carefully toast the meringue until the edges start to brown slightly. Don’t hold the torch too close; keep about 6 inches of distance between the torch and the meringue.

7. Stage

Transfer the Baked Alaska to a serving plate and serve it immediately. Editor’s Tip: To make a sharp, clean cut, dip a chef's knife into hot water, wipe dry and then slice this dessert like you would a cake. Clean the knife and repeat for each slice.