Preheat the oven to 160 C. Grease with Pam a 23 cm container to bake cakes.
In a deep bowl beat the 4 whole eggs, 1/2 cup of sugar and vanilla.
Put the mixture in a bain-marie for 2 minutes until it is slightly hot.
In an electric mixer beat the mixture quickly to form thick peaks (about 7 minutes).
Slowly add flour and butter and finish whisking.
Pour the cake mixture into the bowl and bake for 25 minutes, until golden brown.
Cover a deep glass container with egapak (plastic paper). Put the chocolate ice cream in the bottom of the bowl and carefully put the freshly baked cake on top.
Freeze the cake and ice cream at least 4 hours (or leave overnight).
In an electric mixer beat the egg whites with a pinch of salt.
Add sugar and vanilla in tablespoon.
Remove the ice cream and the cake from the freezer and turn over a foot mold that is large enough (the cake is below the ice cream).
Quickly cover the cake with the meringue making spikes with a spoon and chill in a freezer for half an hour.
Just before serving Baked Alaska in a 260 C oven previously heated for 5 minutes.
Serve immediately
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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