Total Calories: 233
Line a 6-inch diameter 1-quart bowl with plastic wrap, allowing some to hang over the edges. Press ice cream firmly into bowl, smooth top. Cover with foil and freeze until firm, at least 12 hours.
Preheat oven to 375°. Grease an 8-inch round cake pan. Line the bottom of the pan with waxed paper and grease again. In a small mixer bowl at low speed, beat eggs, sugar, flour, cocoa powder, baking powder, extracts and salt until flour is moistened. Scrape sides of bowl and beat at high speed for 2 minutes or until batter is smooth and foamy.
Pour batter into pan. Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and cool for 10 minutes on a wire rack. Remove cake from pan. Peel off waxed paper and cool completely on wire rack.
Cover a small wooden cutting board or baking sheet with foil for serving the Baked Alaska.
About 20 minutes before serving, place cherry preserves in a small saucepan. Warm over medium heat, stirring, until preserves are melted. Remove from heat stir in liqueur and food color until well blended. Cover and keep warm.
Adjust oven rack to lowest position. Preheat oven to 500°. In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy but not dry.
Just before serving, place cake in center of foil-covered board or baking sheet. Unmold ice cream, rounded-side up, onto center of cake remove plastic wrap. Quickly spread beaten egg whites evenly over ice cream and cake, covering completely. Bake for 3 to 4 minutes or until golden brown.
To serve, cut into wedges. Spoon about 2 tablespoons of the warm cherry sauce over each serving.
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