Individual Chocolate Raspberry Baked Alaskas

Name: Individual Chocolate Raspberry Baked Alaskas
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 113 grams fine-quality bittersweet chocolate (not unsweetened), chopped; 8 larges egg whites; 6 servings Raspberry ice cream, slightly softened; 0 teaspoons salt; 532 milliliters sugar; 118 milliliters stick unsalted butter, cut into tablespoon pieces; 118 milliliters unsweetened cocoa powder; 3 larges whole large eggs

Need a gluten free and fodmap friendly side dish? Individual Chocolate Raspberry Baked Alaskas could be an awesome recipe to try. One portion of this dish contains around 12g of protein, 33g of fat, and a total of 741 calories. This recipe serves 6. Head to the store and pick up cocoa powder, sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 375°F. Butter an 8-inch square baking pan, then line bottom with wax paper and butter paper.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Wax Paper

Oven

Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring, until smooth.

Ingredients you will need

Chocolate

Butter

Water

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Sauce Pan

Bowl

Remove bowl from pan and whisk 3/4 cup sugar into chocolate mixture.

Ingredients you will need

Chocolate

Sugar

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Whisk

Bowl

Frying Pan

Whisk in whole eggs and salt, then sift cocoa over and whisk until just combined.

Ingredients you will need

Egg

Cocoa Powder

Salt

Equipment you will use

Whisk

Pour batter into baking pan, spreading evenly, and bake in middle of oven until a tester comes out with a few crumbs adhering, 20 to 25 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool completely.

Equipment you will use

Baking Pan

Oven

Cut cake into 6 equal pieces, then arrange 1 piece in each gratin dish, trimming to fit. Top each piece of cake with a large scoop of ice cream (about 1/2 cup), then freeze, covered, just until ice cream is hard, about 25 minutes (do not let ice cream become rock hard unless making ahead — see cooks' note, below).

Ingredients you will need

Ice Cream

Preheat oven to 450°F.

Equipment you will use

Oven

Beat egg whites and a pinch of salt with an electric mixer until they just hold soft peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Add remaining 1 1/2 cups sugar a little at a time, beating at high speed, and continue beating until whites just hold stiff, glossy peaks, about 5 minutes in a standing mixer or about 12 minutes with a handheld.

Ingredients you will need

Sugar

Equipment you will use

Blender

Remove gratin dishes from freezer and mound meringue over ice cream and cake, spreading to edge of gratin dish.

Ingredients you will need

Ice Cream

Bake on a baking sheet in middle of oven until golden brown, about 6 minutes.

Equipment you will use

Baking Sheet

Oven

Serve immediately.

· Ice cream and cake can be frozen in gratin dishes, covered, up to 1 day.

Ingredients you will need

Ice Cream

Let soften at room temperature 15 minutes before covering with meringue. · The egg whites in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

Ingredients you will need

Egg Whites