Mini Baked Alaska

Make the chocolate cake:

1. Sift together the dry ingredients into a bowl.
2. In a separate bowl, beat the egg, sugar, milk, oil, and vanilla extract together.
3. Melt the chocolate, cool it slightly and stir it into the egg mixture.
4. Add the wet mixture to the dry ingredients and stir until just combined.
5. Pour the batter into a lightly greased 4" springform pan.
6. Bake at 350°F/177°C for about 13-15 minutes, or until a toothpick inserted comes out with slight crumbs clinging to it.
7. Let the cake cool, and then slice off the domed top.

Make the meringue: (Don't make the meringue until you're ready to serve).

1. Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water.
2. Whisk until the egg white becomes foamy and the sugar dissolves, reaching a temperature of 160°F/71°C.
3. Remove from heat, attach the bowl to the stand mixer and whisk until the meringue reaches stiff peaks.

Assemble:

1. Line a small bowl (with an approximate 4" diameter at its opening) with plastic wrap, and make sure there's enough overhang.
2. Place anywhere from ½ C to 1 C of softened ice cream into the small bowl and smooth out with the back of a spoon. (Have enough space for the cake to sit on top).
3. Freeze the ice cream for 2 hours. Remove from the freezer and place the chocolate cake onto the ice cream and wrap it up.
4. Return to the freezer to freeze for 4-6 hours.
5. When ready to serve, make the meringue.
6. Remove the cake/ice cream from the freezer. Cover the cake with the meringue and carefully use a kitchen blowtorch to lightly caramelize the exterior.
7. Serve immediately.