Benjamin Franklin Gates' Presidential Baked Alaska Ignition

Directions

1. 1

   Line a freezer-safe bowl or pan (slightly larger than your cake layer) with plastic wrap, leaving an overhang on all sides.
2. 2

   Press the slightly softened vanilla ice cream into the prepared bowl/pan, smoothing the top. Freeze for at least 2 hours, or until very firm.
3. 3

   Preheat oven to 450°F (232°C). Place a serving platter or oven-safe baking sheet in the freezer.
4. 4

   Take the firmly frozen ice cream out of its mold by lifting the plastic wrap; invert it onto the chocolate cake layer. Trim the cake to match the ice cream's diameter if necessary. Place the cake and ice cream onto the chilled serving platter/baking sheet and return to the freezer.
5. 5

   In a very clean, dry bowl of a stand mixer, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
6. 6

   Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form and the sugar is fully dissolved (test by rubbing a small amount between your fingers). Beat in the vanilla extract.
7. 7

   Remove the cake and ice cream from the freezer. Generously spread the meringue over the entire surface of the cake and ice cream, ensuring it completely seals the ice cream, all the way to the base of the cake. Use a spatula to create decorative swirls and peaks.
8. 8

   Bake in the preheated oven for 5-7 minutes, or until the meringue is beautifully golden brown.
9. 9

   If flaming, carefully warm the rum or brandy in a small saucepan until just simmering (do not boil). Ignite with a long match or lighter and pour over the baked Alaska tableside.
10. 10

    Serve immediately, garnished with fresh berries, allowing the flames to die down before slicing and serving.