Ingredients
Chocolate Cake Center:
9 ounces sweet dark chocolate, 1/2 cup water, 4 ounces sugar plus 2 ounces sugar, 7 ounces trans-free margarine (softened), 4 eggs
1 quart of best quality raspberry sorbet (I highly recomment Ciao Bella Raspberry Sorbet, or Haagen Daaz)
Meringue: 1 cup egg whites, 1/2 cup light corn syrup, 12 ounces sugar, 1/2 cup water
Fresh Rapberries and Chocolate Shavings for Garnish
Preparation
For the Cake: Heat the oven at 350 degrees F. Break chocolate into pieces. Boil water and 4 ounces of sugar. Remove from heat. Add the chocolate, then butter and stir. Whip the eggs and 2 ounces of sugar with mixer just until it’s fluffy. Add chocolate to the egg mixture. Line a sheet pan with parchment and pour batter in. Bake until cake is just firm yet still spongy in the middle. Allow cake to cool. Keep in refrigerator. Invert cake onto half sheet pan and peel away the parchment. Using a ring mold (about 2 inches in diameter) cut disks out of the cake. Keep disks in the refrigerator. For the Meringue: Place egg whites in a mixer bowl. Boil the corn syrup, sugar and water in a saucepan using a candy thermometer. When the syrup reaches 240 degrees F remove it from heat. Turn the mixer on to medium and pour the syrup over the egg whites. Whip until the mixture cools. Keep meringue cool in the refrigerator. Assemble: Spoon the meringue into a pastry bag. Center a chocolate cake disk on individual serving dishes. Top with a small scoop of raspberry sorbet. Generously pipe meringue around the cake and ice cream, starting at the outer edge of the cake, and working your way up around the sorbet to a dramatic peak. Once all plates have meringue, use a mini blowtorch to lightly carmelize the meringue (may be found at most cooking supply stores). Garnish plate with fresh raspberries and chocolate shavings. Serve before your Alaska begins to melt!
