Centennial Chocolate Baked Alaska

Introduction

History

Baked Alaska is a classic dessert that dates back to the early 19th century. It is said to have been created by a chef in honor of the United States purchase of Alaska from Russia in 1867. The dessert was originally called "Alaska-Florida" because it combined cold ice cream with a warm cake. Over the years, variations of the recipe have been created, including the Centennial Chocolate Baked Alaska.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to grease and flour the cake pan well to prevent the cake from sticking.

- Allow the cake and ice cream to cool completely before assembling the Baked Alaska.

- Be sure to cover the entire surface of the dessert with the meringue to seal in the ice cream and prevent it from melting.

- Serve the Baked Alaska immediately after baking for the best results.

Serving Suggestions

Serve Centennial Chocolate Baked Alaska with a drizzle of chocolate sauce or a sprinkle of cocoa powder for an extra indulgent touch. Pair it with a cup of coffee or a glass of milk for a satisfying dessert experience.

Cooking Techniques

The key to making a successful Baked Alaska is to work quickly when assembling the dessert and to bake it at a high temperature for a short amount of time. This will ensure that the meringue sets and browns without melting the ice cream.

Ingredient Substitutions

If you don't have meringue powder, you can use cream of tartar or cornstarch as a substitute.

- Feel free to use your favorite brand of chocolate baking bar in place of Hershey's.

- You can use any flavor of cake mix that you prefer for the base of the Baked Alaska.

Make Ahead Tips

You can prepare the cake layer and ice cream dome ahead of time and assemble the Baked Alaska just before serving. Keep the assembled dessert in the freezer until you are ready to bake it.

Presentation Ideas

To make your Centennial Chocolate Baked Alaska even more visually appealing, you can use a kitchen torch to lightly toast the meringue before serving. This will give the dessert a beautiful golden brown finish.

Pairing Recommendations

Centennial Chocolate Baked Alaska pairs well with a glass of dessert wine, such as a sweet Riesling or Moscato. You can also serve it with a scoop of fresh berries or a dollop of whipped cream for a refreshing contrast to the rich flavors of the dessert.

Storage and Reheating Instructions

Leftover Centennial Chocolate Baked Alaska can be stored in the freezer for up to 2 days. To reheat, place the dessert in a preheated oven at 450°F (232°C) for 3 to 5 minutes, or until the meringue is lightly browned.

Nutrition Information

Calories per serving

Each serving of Centennial Chocolate Baked Alaska contains approximately 350 calories.

Carbohydrates

Each serving of Centennial Chocolate Baked Alaska contains approximately 45 grams of carbohydrates.

Fats

Each serving of Centennial Chocolate Baked Alaska contains approximately 15 grams of fat.

Proteins

Each serving of Centennial Chocolate Baked Alaska contains approximately 5 grams of protein.

Vitamins and minerals

Centennial Chocolate Baked Alaska is a rich dessert that does not provide significant amounts of essential vitamins and minerals.

Alergens

Centennial Chocolate Baked Alaska contains dairy (ice cream) and eggs. It may also contain gluten depending on the type of cake mix used.

Summary

Centennial Chocolate Baked Alaska is a decadent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as an occasional treat.

Summary

Centennial Chocolate Baked Alaska is a delightful dessert that combines the rich flavors of chocolate cake, creamy ice cream, and fluffy meringue. With a little bit of preparation and some creative flair, you can create a show-stopping treat that is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, the kind that made you want to stay indoors and bake. I was rummaging through an old box of recipes that I had collected over the years when I stumbled upon a faded, yellowed piece of paper with the words "Centennial Chocolate Baked Alaska" scrawled across it in elegant cursive.

I had never heard of such a dessert before, but the name alone intrigued me. I could picture it in my mind - a rich, chocolatey base topped with billowy meringue that was browned to perfection. It sounded like a showstopper of a dessert, one that would be perfect for a special occasion.

I scanned the recipe, taking in the ingredients and instructions. It seemed like a complicated dish, with several steps involved, but I was undeterred. I was always up for a challenge in the kitchen, especially when it came to trying something new.

I set to work gathering the ingredients, making sure I had everything I needed before I began. The recipe called for high-quality chocolate, fresh eggs, sugar, and a few other pantry staples that I had on hand. As I measured out the ingredients and preheated the oven, I couldn't help but feel a sense of excitement building within me.

The first step was to make the chocolate base, a rich and decadent mixture that would serve as the foundation for the dessert. I melted the chocolate in a double boiler, stirring it gently until it was smooth and glossy. The aroma that filled my kitchen was intoxicating, and I knew then that this dessert would be something truly special.

Once the chocolate base was ready, I poured it into a prepared pan and set it aside to cool. The next step was to make the meringue, a fluffy concoction of egg whites and sugar that would be piped on top of the chocolate base before being baked to a golden brown.

As I whipped the egg whites into stiff peaks, I thought back to my own grandmother, who had taught me the art of meringue many years ago. She had been an incredible cook, a woman who could turn a simple meal into a masterpiece with just a few ingredients and a lot of love. I missed her dearly, but I knew that she was watching over me as I worked in the kitchen, guiding my hands and lending me her expertise.

With the meringue ready, I carefully spread it over the chilled chocolate base, creating swirls and peaks with a spatula. The pan went into the oven, and I watched anxiously as the meringue began to puff up and turn a beautiful shade of golden brown.

When the timer finally dinged, I pulled the Centennial Chocolate Baked Alaska out of the oven and marveled at its beauty. The meringue was perfectly browned, with bits of chocolate peeking through underneath. It looked like something out of a magazine, a dessert fit for a queen.

I let the baked Alaska cool for a few minutes before slicing into it and taking my first bite. The combination of rich chocolate and fluffy meringue was heavenly, a perfect balance of flavors and textures that left me speechless. This was a dessert to remember, one that I would treasure for years to come.

As I savored each bite, I thought about the journey I had taken to discover this recipe - the excitement of finding it, the challenge of making it, and the joy of sharing it with my loved ones. Cooking had always been a passion of mine, a way to express myself and bring joy to others. And with this Centennial Chocolate Baked Alaska, I had created something truly special, a masterpiece that would live on in my family's memories for generations to come.

So as I sit here, reminiscing about that warm summer day and the discovery of this incredible recipe, I can't help but feel grateful for the gift of cooking and the joy it has brought me over the years. And as I take another bite of the baked Alaska, I know that my grandmother would be proud.

Categories

| American Recipes | Christmas Desserts | Egg Recipes | Ice Cream Recipes | Meringue Powder Recipes | Unsweetened Chocolate Recipes | Yellow Cake Mix Recipes |

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