Bake Along with GBBO: #Bingate Number 2 - Chocolate and Honeycomb Baked Alaska

I'm going to begin by asking you to just ignore the fact that the Great British Bake Off finished over 2 months ago. I'm determined to finish this series, so bare with me. I'm going to be baking up a storm this week and finish this series over the next few weeks.

I'm also going to ask you to forgive my complete failure of a bake.  I considered ignoring this and trying again, hiding the fact I failed! However I'm hoping my failure will give you a bit of a giggle.

I'm not sure what I did wrong, but the meringue just wouldn't stay on the ice cream. It started sliding off before I'd even put it in the super hot oven. It was all going so well until this point!

I'm sorry Mary Berry, I've let you down.


Anyway, I'll still share the recipe. Let me know if any of you make it and have better luck than me!

As soon as I saw this challenge I knew what kind of baked alaska I wanted to make, with a vision of a giant Crunchie bar inspired baked alaska springing to mind.

With this vision in my head, I compiled a few different recipes and prayed it worked. It didn't.

This isn't really one to quickly whip up in a rush. Super tasty to eat, but a bit of a faff to make because of all the different components. Even though it was a structural failure, it still tasted good. My Dad and Brother even went back for seconds. 

I'll definitely come back to this post at some point and re-do it. I refuse to fail!

I present to you"Alaskan Mess featuring a Meringue Moat"…


Ingredients for honeycomb
(Taken from BBC Good Food)

Butter, for greasing
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Instructions for honeycomb
1. Grease 20cm square tin with butter.

2. Mix the caster sugar and syrup in a saucepan and stir over a gentle heat until the sugar has melted. Once completely melted, turn up the heat and simmer until you have an amber coloured caramel. Then really quickly turn off the heat, tip in the bicarbonate and beat with a wooden spoon until mixed in and the mixture is foaming. Scrape into the tin immediately. Watch out it'll be blooming boiling.

3.  The mixture will keep bubbling, simply leave it and after about 1 hour/ 1 hour and a half the honeycomb will be ready to bash up.

Ingredients for ice cream
(Taken from BBC Good Food)

4 eggs
1 tsp vanilla extract
140g caster sugar
300ml double cream
Your honeycomb (broken)

Instructions for ice cream

1. Separate the eggs. Beat the yolks and vanilla extract with electric whisk until light and foamy. Making sure the whisk is clan, whisk the egg whites in a different bowl, slowly adding the caster sugar until thick and glossy.
2. Lightly whip the cream until it holds its shape. Mix in the yolks and egg whites until everything is combined. Fold in the honeycomb pieces. Turn into a pudding basin, cover and freeze until solid.

Ingredients for chocolate cake
(Taken from BBC Good Food)

50g dark chocolate
125g butter
125g caster sugar
2 free range eggs
125g self raising flour

Instructions for chocolate cake

1. Melt the chocolate.

2. Cream together the butter and sugar until light and fluffy. Gradually add in the eggs, beating continuously. Add in the melted chocolate and the flour to the mix.

3. Pour the batter into the greased cake tin and bake for 25-30 minutes at 180C/350F/Gas 4.

4. Place on wire rack to cool.

Ingredients for meringue

3 egg whites
200g caster sugar

Instructions for meringue

1. Turn the oven up to 220C/435F/Gas 7.

2. In a large clean bowl, whisk the egg whites until they form soft peaks.

3. Add half the sugar until stiff, glossy peaks are formed. Fold in the other half of sugar with a metal spoon.

Instructions for assembly

1. Place baked cake in the middle of the baking tray (use a baking tray without a lip, makes it easier to get the alaska off the tray).

2. Take ice cream out of the freezer and place on top of the cake.

3. Quickly spoon the meringue over the ice cream, thickly and making sure it covers all the way down to the baking tray.

4. Place in the oven for 3-4 mins or until the meringue is set on the outside and a golden colour.

5. Transfer to a plate and enjoy!

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