Chocolate, Coffee & Hazelnut Baked Alaska

Directions

1. Make the ice cream: Chill the bowl of an ice cream maker according to the manufacturer's instructions. Heat the milk and cream in a medium saucepan over medium heat and as soon as it comes to a simmer, remove from the heat and stir in the instant coffee. In a large heatproof bowl whisk the egg yolks and sugar for 2 minutes until creamy and pale. Whisking constantly, slowly pour the hot milk mixture into the egg mixture, then immediately pour back into the saucepan. Cook for 5 to 6 minutes over medium heat, stirring constantly, until the mixture starts to thicken and coats the back of the spoon.
2. Pour the custard through a fine mesh sieve into a large bowl. Place in the refrigerator and chill for at least 30 minutes (or overnight if you can) to cool it slightly. Pour the cooled custard into the chilled bowl of the ice cream maker. Churn according to the manufacturer’s instructions until the mixture is the consistency of soft-serve ice cream. Line an 8-inch-wide (about 1 quart) freezer-safe bowl with 2 layers of plastic wrap with a long overhang on all sides. Pour the soft ice cream into the prepared bowl, fold the plastic overhang over the top, and freeze until fully set, at least 5 or 6 hours (overnight is best).
3. Up to 24 hours before you plan to serve the baked Alaska, make the cake. Heat the oven to 350°F/180°C. Grease an 8-inch round cake tin with butter and line with parchment paper.
4. In a large bowl, use a whisk, wooden spoon, or an electric mixer to beat the butter and sugar until light and creamy. Beat in the eggs until combined. Mix in the flour and baking powder until just combined, then mix in the melted chocolate. Scrape the batter into the prepared tin and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and cool completely in the tin.
5. When you are ready to serve the baked Alaska, make the meringue. In a large bowl, whisk the egg whites until you get soft peaks. Whisking constantly, slowly add the sugar until combined. Add the cream of tartar and continue to whisk until the meringue has firm peaks, and is shiny and stiff. Fold in half (15 grams) of the hazelnuts.
6. Preheat the oven to 425°F/220°C. Unmold the cake onto a flat cookie sheet (or a standard rimmed half sheet pan) and remove the parchment paper—the flat side of the cake should be facing up. Working quickly, remove the bowl of ice cream from the freezer and unwrap the plastic overhang from the surface. Carefully pull the molded ice cream out of the bowl and invert the ice cream over the cake, then peel off the plastic wrap. Spread the meringue all over the exposed ice cream and cake, using the back of a spoon to make decorative peaks (alternatively, transfer the meringue to a piping bag and pipe a design.) Sprinkle the remaining hazelnuts over the meringue. Bake for 7 to 8 minutes, until the meringue is golden. Serve immediately.