TRADITIONAL BAKED ALASKA
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
- Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
- Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
- Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.
BAKED ALASKA WITH CHOCOLATE CAKE AND CHOCOLATE ICE CREAM
Ice cream in a 500-degree oven? As long as it's bundled up in a thick layer of meringue, the outside caramelizes, and the inside (chocolate cake with chocolate ice cream) remains brr-illiantly chilly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h15m
Yield Makes 6
Number Of Ingredients 18
Steps:
- Cakes: Preheat oven to 350 degrees. Spray two 12-by-17-inch rimmed baking sheets with nonstick cooking spray and line with parchment. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
- Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
- In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
- Divide batter between the prepared baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
- Assembly: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
- Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
- To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
- Meringue: Preheat oven to 500 degrees. Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
- Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized.
CHOCOLATE LOVER'S BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Make the fudge sauce: Combine the heavy cream, brown sugar, corn syrup, butter and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue to cook, stirring constantly, until smooth, thick and glossy, 1 to 2 minutes. Let cool.
- Make the ice cream cake: Coat a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Scoop one kind of ice cream into the bowl and spread in an even layer. Top with a second kind of ice cream and then a third. Use a piece of plastic wrap to pack in the ice cream evenly. Drizzle with half the fudge sauce and arrange half the pound cake slices in a single layer over the top. Cover with plastic wrap and freeze until set, about 30 minutes.
- Uncover the ice cream cake and spread the fourth kind of ice cream on top; repeat with the fifth kind of ice cream. Use a piece of plastic wrap to pack it in. Drizzle with the remaining fudge sauce and cover with the remaining pound cake slices in a single layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- Make the meringue: Stir the granulated sugar and cocoa powder in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar-cocoa mixture. Increase the mixer speed to high; beat until the sugar is dissolved and stiff peaks form, 4 to 5 minutes.
- Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the cake slips out of the pan easily, then remove the plastic wrap. Spread the meringue over the top and sides of the cake, making the top slightly thicker. Make swirly peaks in the meringue using the back of a spoon. Freeze until firm, at least 3 hours or up to 2 days.
- Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use 2 large spatulas to transfer the baked Alaska to a platter and slice into wedges.
BROWNIE BAKED ALASKA
Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.
Provided by Smart Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 13h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
- Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
- Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
- In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
- Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
- Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
- Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
- Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
- Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
- Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
- Toast the meringue using a brulee torch, or broil until browned. Serve immediately.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g
SPUMONI BAKED ALASKA
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.
HOLIDAY BAKED ALASKA
Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 16
Number Of Ingredients 14
Steps:
- Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
- Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
- Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
- In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
- When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
- With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
- Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
- Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.
Nutrition Facts : Calories 630, Carbohydrate 82 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 66 g, TransFat 1 g
CHOCOLATE BAKED ALASKA
Make and share this Chocolate Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350F degrees degrees.
- Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
- 8 x 8 x 2 inches.
- Mix in remaining ingredients except chocolate chips.
- Sprinkle chocolate chips over batter.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
- Sprinkle with powdered sugar if desired.
- Cake can be mixed in bowl if desired.
- Cut ice cream lengthwise into halves.
- Place one half on plate.
- Freeze.
- Return remaining ice cream to freezer for another use.
- Prepare cake as directed except.
- Mix in bowl and grease and flour pan.
- Bake as directed.
- Cool.
- Cover cookie sheet with aluminum foil.
- Place cake on cookie sheet.
- Place ice cream on cake 1 inch from one side.
- Trim the other side of cake around ice cream, leaving a 1 inch edge.
- Freeze cake and ice cream.
- Heat oven to 500 degrees.
- Beat egg white and cream of tartar until foamy.
- Beat in brown sugar, 1 tablespoons at a time.
- Continue beating until stiff and glossy.
- Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
- Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
- Trim foil to edge of meringue, transfer cake to serving plate.
- Cut into 6 slices.
- Cut each slice into halves.
- Serve immediately.
CHOCOLATE ORANGE BOMBE ALASKA WITH HOT CHOCOLATE SAUCE
This twist on baked Alaska looks simply stunning - and the dark chocolate and orange flavours are just as good. Try it for Christmas, Hogmanay or New Year
Provided by Nick Nairn
Categories Dessert, Dinner
Time 1h45m
Number Of Ingredients 20
Steps:
- First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a Swiss roll tin and line the base with non-stick baking parchment. Put the whole eggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter in a bowl over a pan of almost simmering water, stirring occasionally.
- When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely.
- Line a 1-litre freezer-proof pudding basin with cling film. Cut a small circle of sponge cake to fit the base then cut triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining sponge for later. Place the bowl in the freezer to firm up the sponge.
- Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and cream into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks together in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking all the time. Return the mix to a clean pan and stir constantly over a gentle heat for about 5 mins until the mixture has just thickened. Pass through a sieve and leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick.
- Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just firm.
- Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and that's all the really hard work done.
- To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally.
- About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition. Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Bake for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as before or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take the Chocolate orange bombe Alaska to the table immediately and serve sliced, drizzled with the hot chocolate sauce.
Nutrition Facts : Calories 912 calories, Fat 63 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 68 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium
STRAWBERRY AND CHOCOLATE BAKED ALASKA
Categories Chocolate Egg Dessert Bake Freeze/Chill Wedding Strawberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
- Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
- Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
- Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.
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