Chocolate Baked Alaska

Chocolate Baked Alaska Recipe from USA | Ingredients: Ice Cream, Brownie Mix, Egg Whites, Sugar

Region / culture: USA | Preparation time: 6 hours | Cooking time: 5 minutes | Servings: 8

Introduction

Chocolate Baked Alaska is a delicious and impressive dessert that combines ice cream, brownie, and meringue in one delightful treat. This recipe is sure to wow your guests and satisfy your sweet tooth.

History

Baked Alaska, also known as glace au four, is a classic dessert that originated in the United States in the early 19th century. It is said to have been created by a French chef in New York City who wanted to impress his guests with a dessert that combined hot and cold elements. The dessert became popular in the 1960s and has remained a favorite ever since.

Ingredients

1.5 pt (710 ml) of chocolate ice cream (slightly softened)
1 pt (473 ml) of mocha or coffee ice cream
1 x 15- or 15.5 oz (439 g) package of brownie mix

Meringue

4 egg whites at room temperature
0.25 tsp of salt
0.25 tsp of cream of tartar
0.67 cup of sugar

How to prepare

Line a 1.5 qt (1.42 liter) mixing bowl with plastic wrap.
Using the back of a large spoon, spread chocolate ice cream to line the bowl, making sure the ice cream reaches the top of the bowl.
Freeze for one hour.
Remove the bowl from the freezer.
Spoon mocha ice cream into the center of the chocolate ice cream.
Cover with plastic wrap and freeze until firm (approximately 5 hours, or at least 5 hours).
Meanwhile, prepare the brownie mix according to the instructions on the label for cake-like brownies, but use a 9-inch round cake pan and bake for 30 minutes.
Allow the brownie to cool.
Place the brownie on a cookie sheet lined with foil.
Remove the ice cream from the freezer and discard the plastic cover.
Invert the bowl on top of the brownie and peel off the plastic liner.
Freeze until needed.
Preheat the oven to 500°F (260°C).

Meringue

In a small bowl, beat the egg whites with salt and cream of tartar at high speed until soft peaks form.
Gradually beat in the sugar until completely dissolved.
The whites should stand in stiff, glossy peaks.
Remove the ice cream cake from the freezer.
Spread the meringue over the ice cream cake, making sure that the brownie is completely sealed around the bottom with meringue.
Bake for 4 to 5 minutes until the meringue is lightly browned.
Serve immediately.

Variations

Try using different flavors of ice cream, such as vanilla or strawberry, for a unique twist on this classic dessert. You can also experiment with different types of brownie mixes for a different flavor profile.

Cooking Tips & Tricks

Make sure to slightly soften the ice cream before lining the mixing bowl to make it easier to spread.

- Be sure to freeze the ice cream cake until firm before adding the meringue to ensure that it holds its shape.

- When making the meringue, be sure to beat the egg whites until stiff peaks form for the best results.

Serving Suggestions

Serve Chocolate Baked Alaska with a drizzle of chocolate sauce or a sprinkle of toasted almonds for added flavor and texture.

Cooking Techniques

The key to making a successful Baked Alaska is to work quickly when assembling the dessert to prevent the ice cream from melting. Be sure to freeze the dessert until firm before adding the meringue and baking.

Ingredient Substitutions

If you don't have cream of tartar, you can substitute with lemon juice or white vinegar. You can also use store-bought brownies instead of making them from scratch.

Make Ahead Tips

You can prepare the ice cream cake in advance and keep it in the freezer until ready to serve. Just make sure to add the meringue and bake right before serving.

Presentation Ideas

Serve Chocolate Baked Alaska on a platter with a sparkler for a dramatic presentation that is sure to impress your guests.

Pairing Recommendations

Pair this decadent dessert with a glass of dessert wine or a cup of coffee for a perfect ending to a meal.

Storage and Reheating Instructions

Leftover Chocolate Baked Alaska can be stored in the freezer for up to 3 days. To reheat, place in a preheated oven at 350°F (180°C) for 5-10 minutes, or until the meringue is lightly browned.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

Contains eggs, dairy, and gluten.

Summary

Chocolate Baked Alaska is a decadent dessert that is high in carbohydrates and fats, but relatively low in protein. It is best enjoyed in moderation as an occasional treat.

Summary

Chocolate Baked Alaska is a show-stopping dessert that is sure to impress your guests. With a combination of ice cream, brownie, and meringue, this dessert is a delicious and indulgent treat that is perfect for any special occasion.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chocolate Baked Alaska. It was a warm summer afternoon, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed and tattered pages, my eyes landed on a faded recipe card with the words "Chocolate Baked Alaska" scrawled across the top in elegant cursive handwriting.

I had never heard of Chocolate Baked Alaska before, and the combination of chocolate and ice cream intrigued me. I knew immediately that I had to try making it. The recipe itself was simple enough, with a chocolate sponge cake base, a layer of rich chocolate ice cream, and a fluffy meringue topping that was torched to a golden brown perfection.

As I read through the instructions, memories flooded back to me of all the different recipes I had learned to make over the years. Some had come from my own mother, who was an excellent cook in her own right. Others I had picked up from friends, neighbors, and even strangers I had met on my travels.

But this recipe for Chocolate Baked Alaska was different. It was a unique combination of flavors and techniques that I had never encountered before. It was a challenge, and I was determined to rise to it.

I set to work gathering the ingredients I would need to make the Chocolate Baked Alaska. I made sure to use only the finest quality chocolate and the freshest eggs for the meringue. As I measured and mixed, I thought about all the people who had contributed to my culinary education over the years.

I remembered the elderly Italian woman who had shown me how to make the perfect pasta sauce, simmered slowly for hours until it was thick and rich. I recalled the French chef who had taught me the art of making delicate souffles that rose like fluffy clouds in the oven. And I thought of my own mother, who had patiently guided me through the basics of baking when I was just a young girl.

As the Chocolate Baked Alaska baked in the oven, I could hardly contain my excitement. The air was filled with the warm scent of chocolate mingling with the sweet aroma of meringue. I watched through the oven door as the meringue puffed up and turned a beautiful golden brown.

When the timer finally dinged, I carefully removed the Chocolate Baked Alaska from the oven. It was a sight to behold, with the meringue standing tall and proud on top of the chocolate and ice cream base. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I closed my eyes and savored the decadent combination of flavors. The rich chocolate melted in my mouth, followed by the creamy ice cream and the light, airy meringue. It was a symphony of tastes and textures that danced on my taste buds.

I knew then that the recipe for Chocolate Baked Alaska was a treasure to be cherished. It was a testament to all the lessons I had learned from the many people who had shared their knowledge with me over the years. And it was a reminder of the joy that comes from trying new things and pushing oneself to learn and grow.

As I finished my slice of Chocolate Baked Alaska, I made a mental note to thank all those who had played a part in my culinary journey. From my mother to the strangers I had met along the way, each one had left a lasting impression on me and had helped shape me into the cook I was today.

And as I sat at the kitchen table, savoring the last bite of Chocolate Baked Alaska, I knew that my journey was far from over. There were still so many recipes to try, so many flavors to explore, and so many lessons to learn. But for now, in this moment, I was content. Content in the knowledge that I had successfully conquered the challenge of the Chocolate Baked Alaska, and content in the love and passion that had guided me along the way.