Description
Baked Alaska is a stunning dessert featuring a layer of rich chocolate sponge cake topped with firm ice cream and enveloped in a glossy, toasted meringue. This dramatic dessert combines baking, freezing, and a quick broil to create a delightful contrast of textures and temperatures — a perfect showstopper for special occasions.
Ingredients
Cake Base
- Cooking spray
- 6 tablespoons sugar (divided)
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, melted and cooled
- 1 pinch salt
Ice Cream Layer
- 3 pints ice cream (any flavor)
- Cooking spray (for bowl)
Meringue
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup superfine sugar
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (180°C). Line a cake pan with parchment paper and lightly coat it with cooking spray to prevent sticking.
- Mix Egg Yolks and Sugar: In a mixing bowl, beat the 3 egg yolks with half (3 tablespoons) of the sugar until the mixture is thick, pale, and creamy. Stir in the vanilla extract, then gently fold in the melted and cooled bittersweet chocolate until fully combined.
- Beat Egg Whites: In a separate clean bowl, beat the 3 egg whites with a pinch of salt until foamy. Gradually add the remaining 3 tablespoons of sugar and continue beating until stiff peaks form—this will add volume and structure to the cake.
- Fold Egg Whites into Chocolate Mixture: Gently fold the whipped egg whites into the chocolate yolk mixture, being careful to maintain the airiness for a light sponge texture.
- Bake the Cake: Pour the batter into the prepared pan. Bake for approximately 20 minutes or until the cake is set. Once done, remove from the oven and cool completely on a wire rack.
- Prepare the Ice Cream Layer: Line a metal bowl with plastic wrap and lightly spray it with cooking spray. Firmly pack your chosen ice cream into this bowl, smoothing the surface. Cover and freeze for at least 2 hours until the ice cream is very firm.
- Assemble Cake and Ice Cream: Remove the plastic wrap from the ice cream. Place the cooled cake layer directly on top of the ice cream, pressing gently to seal the layers together. Cover again and freeze until solid.
- Make the Meringue: Beat the 4 egg whites with the cream of tartar until frothy. Slowly add the cup of superfine sugar while continuing to whip until the meringue is glossy and holds stiff peaks, which should take about 6 minutes.
- Final Assembly and Browning: Remove the cake and ice cream mold from the freezer and unmold it onto a parchment-lined baking sheet. Spread or pipe the prepared meringue over the entire dessert surface, ensuring the meringue touches the parchment to create a good seal all around.
- Bake to Toast Meringue: Place the assembled dessert in a very hot oven and bake for 1 to 2 minutes, just until the meringue is golden brown. Serve immediately to enjoy the dramatic temperature contrast of cold ice cream and warm meringue.
Notes
- Use a cake pan size of about 8 inches round for best results.
- Choose a firm ice cream that freezes hard, such as vanilla or chocolate, to hold shape well.
- Ensure the meringue fully covers the ice cream to insulate it during the brief baking step.
- If you don’t have a hot oven or want more control, you can use a kitchen torch to brown the meringue.
- This dessert is best served immediately after browning for optimal texture.
- Leftovers should be kept frozen and eaten within a day or two for best quality.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
