This makes one 9 inch round cake - 12 small servings
This can be made in stages - the Ice Cream Center and Cake can both be made several days ahead of time. The Cake and Ice Cream should be frozen when assembled. Once assembled and frosted (before browning), the cake can keep in the freezer for up to one day.
The Marshalls may own a cooking blowtorch (if you'd like to use it - let them know - they can probably bring it to dinner and we can toast the Meringue there).
Ingredients:
Ice Cream Center6 cups (from 3 pints) ice cream, one flavor or a mix of flavors you like
3/4 cup (145 grams) firmly packed dark brown sugar
2 tablespoons (25 grams) granulated sugar
1 large egg
1 large egg yolk (save white for frosting)
3/4 cup (175 ml) buttermilk
1 teaspoon (5 ml) vanilla extract
1/2 cup (41 grams) Dutched cocoa powder
1 cup (125 grams) all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt
Pinch of cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch or two of salt
1 ounce (2 tablespoons) brandy or kirsch
Method
Make/mold the ice cream center:Coat a 1.5-quart bowl (6 cup; rim should be about 9 inches in diameter) lightly with nonstick spray. Line with two pieces of plastic wrap with a generous overhang, overlapping them in the center.
Scoop ice cream into bowl in any pattern or non-pattern you wish. Use the overhang to cover exposed ice cream and press it mostly flat. Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully firm again.
Make the cake:
Heat oven to 350°F (175°c). Line the bottom of 9 inch round cake pan with parchment paper, and butter or spray the parchment and exposed sides of the pan. In a large bowl, use a mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven.
Place your flour, cocoa, baking soda, baking powder and salt in a sifter and sift over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat.
Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack. Put the cooling rack with the cake right into the freezer to fully cool and firm up, about 30 minutes (or longer if making ahead)
Place cake on serving plate. Use the outline of the ice cream bowl to mark the size to which you want to trim the cake, and then cut away. Use the plastic covering the bowl/mold as handles to yank the firm ice cream out of the bowl and onto the cake. Trim the cake further if needed. Return the ice cream-topped cake to the freezer to firm again, 1 to 2 hours.
Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Beat in the salt and vanilla.
Frost the cake: Spread the meringue in big swirls over the ice cream and cake base. Return the cake to the freezer for as long as needed (it’s best to let it freeze for another hour at least). You can also leave it in for a full day.
Toast the meringue in one of two ways.
Oven method: Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes.
Blowtorch method: Torch the cake until toasted all over.
Both methods: If you’re not going to need the cake right now, return it to the freezer until needed. Take out 5 minutes before serving.
Flambé finish (optional): Fill a mug halfway with very hot water. Place alcohol in a shot glass and set it inside the hot water (not letting the water spill in) until the alcohol is very warm to the touch, about 5 minutes. Remove the now-warm cup of alcohol from the water; discard the water.
Hold the hot cup of alcohol in a oven mitt-ed hand. Light a match with the other. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. Light the alcohol with the match (it will be a low, gentle flame). Drizzle this burning alcohol over the cake. You can let it flame out (15 to 30 seconds) or it can be blown out.
To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well.
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