Martha Stewart Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Directions

• Prep the pans: Preheat the oven to 350°F, then spray two 12-by-17-inch rimmed baking sheets and line them with parchment. This keeps the thin cakes from sticking when you lift them out.
• Sift the dry ingredients: Sift 1 1/3 cups sugar, 1 1/3 cups flour, 1 cup cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt into a bowl. Combine 1 cup vegetable oil, 2/3 cup warm water and 2 teaspoons vanilla in a separate bowl.
• Whip the yolks: Whisk 6 egg yolks with a mixer on medium-high speed for about 5 minutes, until pale and thick. Then slowly pour in the oil mixture with the machine running and add the sugar mixture.
• Fold in the whites: In a clean mixer bowl, whisk the 6 egg whites on medium-high speed, gradually adding the remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into the batter, then gently fold in the rest.
• Bake the cakes: Divide the batter between the two prepared baking sheets and spread it evenly with an offset spatula. Bake for 18 to 20 minutes, until the cakes are set and spring back when touched, then let them cool.
• Build the first layer: Coat six 11-ounce bowls or ramekins with cooking spray and line them with plastic wrap, leaving an overhang. Cut 6 cake circles with a 2 1/2-inch cutter, place one in each bowl, and top with 1/3 cup chocolate ice cream, smoothed flat.
• Add the second cake round: Cut 6 more cake circles with a 3 1/2-inch cutter and set one on each layer of ice cream. Freeze for about 30 minutes, until set.
• Add ice cream and top: Top each cake with another 1/3 cup ice cream, smoothing the surface. Cut 6 circles with a 4-inch cutter, press one onto each, and fold the plastic wrap over the top.
• Freeze the cakes: Freeze the assembled cakes for at least 4 hours. Then open the plastic wrap, flip each cake onto a baking sheet, remove the wrap, and return them to the freezer while you make the meringue.
• Cook the meringue base: Preheat the oven to 500°F. Combine 12 egg whites, 3 cups sugar and a pinch of cream of tartar in a heatproof mixer bowl set over simmering water. Whisk often for about 2 minutes, until the sugar dissolves and the mixture is warm.
• Whip the meringue: Move the bowl to the mixer and whisk for about 10 minutes, until stiff peaks form. It should look thick and glossy before you start covering the cakes.
• Cover and brown: Cover each frozen cake with 1 cup meringue, swirling it into peaks. Bake for 2 to 3 minutes until browned. Or hold a small kitchen torch at a 90-degree angle 3 to 4 inches from the surface and move the flame back and forth until caramelized.