Line 9x5x2 1/2-inch metal loaf pan with plastic
wrap, leaving overhang. Spoon ice cream into
prepared pan, spreading evenly and smoothing
top. Cut cake horizontally in half. Arrange
1 cake piece, cut side down, atop ice cream
and against 1 corner of pan. Cut remaining cake
piece into strips and arrange in pan to cover
ice cream completely. Cover with overhanging
plastic and freeze until firm, at least 4 hours.
Uncover cake. Invert
onto metal or other ovenproof platter. Freeze
while preparing meringue. Beat egg whites in
large bowl until foamy. Add cream of tartar.
Beat until soft peaks form. Beat in liqueur.
Gradually add sugar, beating until stiff glossy
peaks form. Spread meringue over cake, covering
cake completely and sealing meringue to platter.
Combine coffee and semi-sweet chocolate in heavy
small saucepan. Stir over medium-low heat until
mixture is smooth. Increase heat to medium.
Simmer until sauce thickens, about 2 minutes.
Cool slightly. Stir in coffee liqueur. (Can
be prepared 3 days ahead. Keep cake frozen.
Cover sauce and refrigerate; rewarm sauce over
medium-low heat before serving.)
Position rack in
center of oven and preheat to 500°F for 20 minutes.
Bake dessert until meringue is lightly browned
and just set, about 3 minutes.
Cut baked Alaska
into slices; arrange on plates. Spoon warm sauce
around dessert and serve.
6 - 8