Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an amazing recipe. We made it for New Years Eve, and because a friend of mine is allergic to nuts, we used chocolate ice cream and no hazelnuts. However, the cake batter is nowhere near ready after twenty minutes, so the best time is around forty minutes. The biggest problem is not to use Frangelico if you want flames. We used it, and the caramel sauce did not burn. We even poured a little out on its own and it still did not light. I would try using a different rum next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading the generally good reviews I was surprised to find such glaring errors in Emeril's cake recipe.
I was already a little uneasy after mixing the ingredients--the consistency was wetter than the average cake batter, and seemed like far to much for a single layer cake. As I suspected the cake was still soupy when I pulled it out at 20mins, and did not cook through until almost 45mins in the oven! I found this very curious, as no-one else mentioned having this issue, so I went back and double checked everything I had done. Yes, the recipe was followed to the "t".
All other components are delicious, but I would recommend using a different cake recipe if you plan to make this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

any body who gives this less than a 5 Star should stick to grocery store bought icecream cakes. This is fabulous and not that hard to make if you take your time and follow directions. I used my broiler instead of blowtorch and it came out just fine. The trick is to freeze the icecream and cake and then work quickly with the egg whites. Like most of Chef Emeril's recipes, this is delicious!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for father's day, and it was the best dessert by far we've ever had. I love the ice cream, the Frangelico really makes this an amazing dessert. Anyone that gives this recipe less than 5 stars is not preparing it according to Emeril's instructions. For that individual who gave this recipe 1 star without even making this and then eating it, let me tell you, you are a complete fool. Learn to cook before you criticize those who actually know how to, unlike you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

ok I am 13 and can make this and it is actually good. How is it possible that people can be ripping this. Give me a break it is cooking, it is hard but it is doable and good. i made this as a surprise for my moms birthday and it worked.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How ridiculous - to give the recipe one star without trying it! I'll give it a five, just to counter that undeserved one.

Actually, it sounds fantastic. Baked alaska is very elegant, and the flavors of chocolate and hazelnut are wonderful together.

I'll have to give it a try.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Emeril i have not even tatsed this cake and it looks awlf u use to cook something better but you must have been sick.