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Rich Black and White
Baked Alaska
INGREDIENTS
1 angel food cake (see recipe, page 12)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup dark chocolate, shaved
1 batch Italian meringue (see recipe, page 11)
METHOD
1 Line an 8-inch deep bowl or mold with plastic wrap.
2 Slice the angel food cake into 1-inch slices. Press slices around the
entire mold.
3 Press the chocolate ice cream around the side of the bowl, leaving
a deep hole in the center. Press the vanilla ice cream in the hole.
Wrap with plastic wrap and refreeze for several hours.
4 Prepare the Italian meringue.
5 Spread the entire batch of meringue onto the ice cream. Do this by
using a large star tip on a pastry bag, or simply by spooning on.
Freeze until ready to serve.
6 Before serving, lightly brown the peaks by using a torch on medium
flame, holding the flame an inch away from meringue. (HINT: Use the
same torch to heat your knife before slicing Baked Alaska.) If you
don’t have a torch, brown the peaks by placing under the broiler for
2-3 minutes.
7 Serve with raspberry sauce or warm ganache.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chocolate Chip Cookies
Makes 12 large cookies
INGREDIENTS
1 cup walnuts or pecans
1 3/4 cups cake or pastry flour, sifted
1/2 teaspoon salt
1 1/2 sticks unsalted butter
3/4 cup light brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 large egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1 Preheat oven to 375°.
2 Arrange nuts on a baking tray or sauté pan with riveted metal
handles. Toast for 12 - 15 minutes, turning occasionally. Cool and
chop coarsely. Set aside.
3 Sift together flour and salt; set aside.
4 In the mixer bowl with the flat beater attached, cream together
butter and sugar on speed 2 until smooth.
5 In a small cup or bowl, dissolve the baking soda in warm water
and pour into the mixer bowl. Add the vanilla and egg and mix
until well blended.
6 With mixer off, sprinkle nuts, chocolate chips and flour mixture around
the beater. Mix on low speed until just incorporated.
7 Turn dough out of bowl and wrap with plastic wrap. Chill until firm.
With lightly floured hands, shape the dough into 12 equal balls, about
3 ounces each. Arrange on parchment-lined baking trays about 3
inches apart. Flatten each ball slightly and bake 20-22 minutes, or until
golden brown. Let the cookies cool slightly on the baking tray, then
transfer to a rack to finish cooling.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)