Satisfy your sweet-tooth with these Double Chocolate Peanut Butter Oreo Baked Alaskas! It's a throwback recipe with a modern twist: chocolate cake, chocolate sandwich cookies with peanut butter creme filling, homemade chocolate ice cream, and toasted meringue all come together in this spectacular dessert.
Preheat the oven to 325 degrees F. Mist a 9-inch by 13-inch pan with non-stick spray and line with a sheet of parchment.
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
Transfer the batter to the prepared pan and bake for 22-28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
To make the Swiss Meringue:
Place the egg whites, sugar, and salt in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff.
To assemble:
Use a 2 1/2-inch round cookie cutter to cut 12 rounds from the sheet cake. Top each with a scoop of ice cream. Using a 4B-tip, pipe on the meringue, making sure to completely cover the dessert. Toast the meringue with a brulee torch.