Makes twelve 3” baked alaskas

for the chocolate cake:

• 1 ½ cups (187g) all-purpose flour

• 1 ¼ cups (250g) granulated sugar

• 1/2 teaspoon salt

• 1 ½ teaspoons baking soda

• ½ teaspoon baking powder

• ¾ cup (65g) unsweetened cocoa powder

• 2 large eggs

• 1/2 cup (99g) vegetable oil

• 1/2 cup (113g) Táche Barista Original Pistachio Milk

• 1 teaspoon vanilla extract

• 1 cup (113g) strong brewed hot coffee

directions:

1. Preheat oven to 350°F. Grease and line an 9×13-inch pan with parchment paper and baking spray. 

2. In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cocoa powder until well combined.

3. To the dry ingredients, whisk in the eggs, oil, Táche Barista Original Pistachio Milk, and vanilla. Stream in the hot coffee and mix to combine.

4. Pour the batter into the prepared pan, then bake for 20-22 minutes, or until a toothpick comes out clean.

5. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. 

for the meringue and assembly:

• 6 large egg whites, at room temperature

• 1/4 teaspoon cream of tartar

• 1 cup granulated sugar

• 2 pints pistachio ice cream

directions:

1. Add 1–2 inches of water to a saucepan and bring to a simmer. Place a heatproof bowl on top, making sure the bottom doesn’t touch the water.

2. Add the egg whites, cream of tartar, and sugar to the bowl. Whisk continuously until the mixture is warm and the sugar is fully dissolved and it reaches 160°F on an instant-read thermometer, about 3–5 minutes.

3. Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the meringue becomes glossy, billowy, and holds stiff peaks, 5–7 minutes.

4. Scoop ice cream into silicone molds, cupcake tins, or onto a parchment-lined sheet tray, forming small domes. Freeze until very firm, at least 1 hour.

5. Using a 3-inch cookie cutter, punch out circles of cake and set on a serving plate. Place a scoop of pistachio ice cream on top of each round, then generously coat each ice cream dome with the meringue, swirling or spiking it for texture. Make sure the meringue fully seals the ice cream.

6. Use a kitchen torch to toast the meringue evenly, and serve right away!