Looking for a winter show stopping dessert? Look no further. Fudgy brownie topped with mint chocolate ice cream, all slathered in gooey meringue.
For the brownie layer:
- 225g dark chocolate (85%)
- 225g butter
- 175g coconut sugar
- 4 small to medium eggs
- 150g ground almonds
- 1 tbsp cacao powder
For the ice cream layer:
- 1 x 500ml tub Oppo Mint Choc Swirl ice cream
For the meringue:
- 1¼ cup coconut sugar
- ⅔ cup aquafaba (drained chickpea juice)
- ½ tsp xanthan gum
- ¼ tsp cream of tartar
1. Preheat the oven to 170°C/gas mark 3/325°F. Grease and line a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof paper and set to one side. Melt the chocolate and butter gently. Remove from the heat and leave to cool until lukewarm.
2. Beat the eggs and coconut sugar together until pale and smooth. Fold the egg mixture into the bowl of melted chocolate. Sieve over the ground almonds and cacao powder and fold again. Gently fold until you have a beautifully glossy mixture.
3. Transfer the mixture into your lined brownie tin and bake in the oven for 25-40 minutes. The top should be set but the mixture gooey on the. Leave to cool completely before cutting around the outer edges of a mini pudding mould to get 3 round brownies.
4. Grease 3 mini pudding moulds and line with cling film. Leave a handful of excess to help you lift out your ice cream later. Divide the Mint Choc Oppo ice cream equally between the 3 moulds and smooth the surface as evenly as possible. Fold over the cling film and return to the freezer.
5. It's now time to whip up your meringue topping. Divide your raw cane sugar into 2 equal halves, Transfer one half into a high powered blender and using a milling blade, process until it begins to turn into an icing sugar like consistency. Place your powdered sugar and the remaining ingredients for the meringue into a stand mixer, alternatively use a large mixing bowl and handheld electric or manual whisk. Whisk until smooth and fluffy with stiff peaks. You shouldn't be able to feel any grittiness of the sugar when rubbing the mixture between your fingers.
6. Place your brownie rounds on a baking tray and evenly space them giving you plenty of room to work. Remove your pudding basins from the freezer and quickly dip them in some freshly boiled water before gently tugging and the excess cling film to remove. Place the ice cream on top of the brownies. Return to the freezer for a further 10 minutes to firm up.
7.Take a couple of tablespoons of the meringue mix at a time and swirl on top of the Baked Alaska's. Give a quick blast with a chef's blowtorch, or if you don't have one simply pop under the grill until golden. Serve immediately.