Baked Alaska

Ingredients

Flourless Chocolate Cake:

9 ounces sweet dark chocolate
1/2 cup water
4 ounces sugar plus 2 ounces sugar
7 ounces unsalted butter, softened
4 eggs

Macadamia Nut Ice Cream:

3/4 pound raw unsalted macadamia nuts
1 pint milk
1 vanilla bean
6 egg yolks
7 ounces sugar
1 cup heavy cream

Italian Meringue:

1 cup egg whites
1/2 cup light corn syrup
12 ounces sugar
1/2 cup water

Amaretto Sauce:

1 bottle amaretto
1/2 cup sugar
1 cup mascarpone

Chambord Sauce:

8 ounces raspberries fresh or thawed
8 ounces blackberries fresh or thawed
1/2 cup sugar
1 tablespoon fresh lemon juice
2 ounces Chambord

For the Flourless Chocolate Cake: Heat the oven at 350 degrees F.
Cut the chocolate into small pieces. Bring the water and 4 ounces of sugar to a boil. Remove from heat and add the chocolate. Slowly mix in pieces of the butter until fully incorporated. Set aside. In a mixer, whip the eggs and 2 ounces of sugar on high speed until light and airy but not to full volume. When the chocolate is warm fold it gently into the egg mixture. Pour batter over a half sheet pan that is lined with a silpat or with parchment paper. Bake until the cake is firm and slightly spongy in the center. Remove from oven and let cool at room temperature then transfer to the refrigerator. Cut around the edges of the cake. Carefully turn it out onto an inverted half sheet pan and peel back the silpat. With a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. Return disks to the refrigerator.
For the Macadamia Nut Ice Cream: Toast the macadamia nuts on a sheet pan in a 300 degree F oven until deep golden brown. Grind the nuts in a food processor adding a 1/3 cup of milk to make a paste. Add the vanilla bean to the remaining milk and bring to a simmer. Add the nut paste, cover, and let steep for 1 hour. Whip the yolks and sugar until they form a ribbon when pulled with the whip. Bring the milk mixture back to simmering. Strain through cheesecloth. Squeeze the lump of ground nuts through the cheesecloth to extract as much milk as possible. Cut the vanilla bean lengthwise and scrape the seeds into the milk mixture. Slowly stir the hot milk mixture into the eggs. Cook the mixture in a bain-maire until thick enough to coat the back of a spoon. Stir in the cream. Let stand at room temperature for 1 hour, cover and cool in the refrigerator overnight. Turn the mix in an ice cream freezer. Spoon into a quart container, cover, and freeze overnight.