Homemade baked Alaska flambe with cannabis-infused rum
This is one of those easy dessert recipes that is sure to get approving stares everywhere that it goes. Though baked Alaska flambe isn’t made nearly as often as it should be, it combines some of the most delicious flavors in the dessert world with a small hint of rum and cannabis.
What is Flambe?
A flambe is a type of food that is at some point covered with high proof alcohol and then set ablaze in a fiery show. Since it is so extravagant and does come with some minor risk for burning, it tends to be a dish that is served only at fancy parties or on holidays for an extra special treat, but the risk is well worth it for the reward you will get after hearing a crowd cheer for your culinary skills.
How to make baked Alaska flambe
This baked Alaska flambe is a flourless chocolate fudge cake that consists of 3 full layers. You can dress it up by adding a more refined ice cream flavor such as pistachio or cherry, or you can keep things simple with a more basic flavor like vanilla, as either one will work to bring the whole dessert together after the big show.
Preparation time: 30 minutes
Freezing time: 24 hours
Cooking time: 40 minutes
Servings: 8 slices
Ice cream cake ingredients
- Cooking spray
- 6 ½ cups ice cream (any flavor)
- ¾ cup and 2 tablespoons of icing sugar
- ¾ cup and 1 tablespoon of almond flour
- ½ cup of rice flour
- 11oz semi-sweet chocolate
- 4 oz unsalted butter
- 6 egg yolks
- 6 egg whites
- ¾ cup and 2 tablespoons icing sugar
- 1/3 cup high-proof cannabis-infused rum (spiced is preferred)
- 4 egg whites
- ¼ teaspoon tartar
- Vanilla bean
- Rubber spatula
- Medium freezer-safe bowl
- Saran wrap
- Electric mixer
- Parchment paper
- Small pot
- Soft spatula
- Large bowl
- Food processor
- 9-inch cake pan
- Small metal shot glass (or half of an eggshell)
Begin preparing cake 24 hours in advance, as you’ll need to arrange the ice cream dome. To do that, leave the ice cream in the fridge for at least 1 hour to soften, and while you wait, grease the freezer-safe bowl in preparation.
Use two extra-large sheets of saran wrap to line the inside of the greased bowl, placing them in opposite directions so that the hanging pieces are evenly distributed around the outside of the bowl.
Scoop the ice cream into the bowl and use a spatula to press it against the outer edges to mold in a bowl shape.
Chop up 3 tablespoons of the chocolate and use it to evenly sprinkle a layer on top of the ice cream, and then use the saran wrap edges to wrap up the exposed parts before placing it into the freezer for at least 10 hours or until it hardens.
While the ice cream is hardening, preheat the oven to 350°F so that you can get the cake layers baked.
Lightly grease a cake pan and then line it with a layer of parchment paper.
With the small pot and bowl, create a double boiler to melt the butter and remaining chocolate together. This should take approximately 8 minutes over medium heat.
Now put the egg yolks and the rice flour into a food processor and pulse them together until the mixture is evenly blended.
Keep the processor running as slow as you can while you drizzle in the melted chocolate.
Use a soft spatula or spoon to scrape the side of the processor before blending everything together on high for 1 minute.
Transfer the freshly made mixture into a large bowl and set it aside for now.
In an electric mixer bowl, beat the egg whites on high until they are frothy and begin to form stiff peaks, which can take anywhere from 2-4 minutes.
Now slowly add the sugar in 4 four separate portions, mixing the ingredient well between each new amount that is poured into the bowl. By the time that you are done, you should have a nice shiny meringue that is ready to use.
Fold the meringue into the chocolate mix that you had set aside earlier and ensure that the ingredients are combined until the cake batter is lump-free and smooth.
Pour the flambe batter into the cake pan and bake it for between 35-45 minutes. You will know it is done when the cake hardens and turns a light tinge of golden.
Remove the cake from the oven, and let it cool completely before moving onto the next step.
At this point, you can put everything in the fridge until approximately 3 hours before you’d like to serve it, or you can continue with the rest of the steps and finish this delicious dessert.
Pull the cake out of the pan and gently remove the parchment paper.
Retrieve the ice cream layer and peel back the Saran wrap to expose the ice cream layer.
Now pop the cake into the perfect indent in the ice cream, and then flip it all onto a serving plate to rest in the freezer while you prepare the rest of the flambe.
Using a stand mixer, beat the eggs for the meringue topping until they get thick and foamy just like before.
Now remove the seeds from the vanilla bean and add them to the mix along with 2 tablespoons of icing sugar and the cream of tartar and mix everything thoroughly on high for 2 or 3 minutes.
Next, add the remaining sugar, 2 tablespoons at a time until it is all incorporated into the mixture, and it begins to form stiff peaks.
Remove the ice cream cake from the freezer and coat it in the meringue layer, using fancy movements to create swirls for decorative flair.
To flambe the cake, you will need to use a small pot to warm up the cannabis-infused rum over medium heat.
Just before it reaches a boil, remove it from the heat and transfer 2 tablespoons of the steamy hot goodness into a small metal shot glass or half of an eggshell that is placed on top of the cake.
Finally the magic can come alive, and you can ignite the alcohol, but just as you do, make sure you're ready with a ladle full of the spiced rum to pour over the flaming shot glass. This will make it so the effects cascade down the sides of the cake, providing you and your guests with a show to remember.