Baked Alaska

Wrap the inside of the 2 qt. bowl with saran wrap, letting it hang over the sides.

Put all the ice cream in the mixer bowl, shaping and spreading it evenly.

Cover with cling film and put it in the freezer to harden and until ready to use.

Put all the chocolate cake ingredients in the 3-quart mixing bowl.

With mixer and silicon whisk, beat on high speed until well blended and set aside.

Grease pan with baking spray and pour batter evenly.

Put the lid on with the Redi-Temp™ valve closed and cook over low heat for 25 minutes or until done.

Carefully turn the pan over onto the cutting board and drop the cake.

Let the cake cool completely and cover to prevent it from drying out.

Put 1 cup of water in the Dutch oven and bring it to a boil.

When it boils, lower the heat to medium-low to simmer and place the bowl on top.

Put the egg whites, sugar and salt in the 5-quart mixing bowl and, using the whisk and silicone whisk attachment, beat on medium speed until well blended.

Next, constantly stir and scrape the egg white mixture to prevent it from cooking and continue stirring until the sugar has completely dissolved and the mixture reaches a temperature of 160°f.

Carefully remove the bowl, place it on a cutting board and, using the whisk and silicone whisk, start beating on medium speed.

Pour in the lemon juice and vanilla extract and continue beating on medium speed until soft peaks form.

Increase the speed to high and continue beating until stiff peaks form.

Transfer the meringue to a piping bag with the tip of your choice or reserve the bowl.

To assemble the baked alaska, place the cake in the dish of your choice or in a pie dish.

Unwrap the ice cream and place it right on top of the cake, curved side up.

Decorate with the meringue covering the ice cream and the cake, covering it completely with peaks.

With a blowtorch, burn the meringue giving it a burnt effect.

Serve, decorate and enjoy.