Ingredients
For the sesame snap
25g/1oz caster sugar
1 tbsp sesame seeds
butter, to grease
For the chocolate sauce
115g/4oz plain chocolate, broken into squares
50ml/2 fl oz double cream
splash milk
For the baked Alaska
2 free-range egg whites
2 tsp icing sugar, plus extra for dusting
1 ready-made meringue nest
1 scoop vanilla ice cream
Method
1. For the sesame snap, place the caster sugar in a small heavy-based pan and cook, without stirring, until the sugar has melted and formed a golden-brown caramel.
2. Remove the caramel from the heat and add the sesame seeds, swirling to combine.
3. Tip the sesame caramel onto a baking sheet lined with greased baking parchment and leave to set.
4. For the chocolate sauce, place the chocolate, cream and milk into a heatproof bowl. Place over a pan of barely simmering water and cook gently, stirring occasionally, until a smooth chocolate sauce is formed. (Do not allow the simmering water to touch the bottom of the bowl.)
5. For the baked Alaska, whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then carefully fold in the icing sugar.
6. Place a meringue nest onto a baking sheet and palce the scoop of ice cream on top.
7. Spoon over the fresh meringue to completely cover the ice cream and meringue nest, then scorch the meringue with a mini-blowtorch, until golden-brown all over.
8. To serve, transfer the baked Alaska to a plate and drizzle around the chocolate sauce and decorate with the sesame snap.
