Stardust Baked Alaska – A Celestial Gluten-Free Delight

Allergens

Egg, Dairy

Ingredients

• 1 cup heavy cream 8 oz dark chocolate (70% cocoa), finely chopped 2 large eggs, separated 2 tablespoons unsweetened cocoa powder 4 oz gluten
• free sponge cake 1/2 cup granulated sugar

Instructions

1. In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add chopped dark chocolate, whisking until completely melted and smooth. Allow to cool slightly.
2. In a separate bowl, whisk egg yolks with cocoa powder until well combined. Gradually add the chocolate mixture to the egg yolk mixture, stirring constantly to avoid curdling.
3. Strain the mixture through a fine mesh sieve and refrigerate for at least 30 minutes or until chilled.
4. In a separate bowl, whisk egg whites until stiff peaks form. Gradually add sugar while continuously whisking until glossy and thickened. e) Gently fold the meringue into the chocolate mixture in thirds using a rubber spatula. f) Cut the sponge cake into two equal pieces and place one piece on each serving plate, flattening the top to create an even surface. Spread chilled chocolate mousse over the sponge cake layers. g) Preheat your oven to 400°F (205°C). Place plates with dessert in the freezer for 15 minutes, or until firm. h) Bake at 400°F (205°C) for 8 10 minutes or until the meringue is golden and toasted. Allow to cool slightly before serving.

Chef’s Insight

Allow the chocolate mousse to chill thoroughly before adding it to the sponge cake layers; this ensures the meringue will hold its shape during baking.

Notes

[Insert additional notes here]