Chocolate Baked Alaska
Updated Oct. 2, 2023
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
- 4ounces bittersweet chocolate
- 16large eggs
- ½cup granulated sugar
- 2teaspoons vanilla extract
- Salt
- 1quart caramel or coffee ice cream
- 4tablespoons sliced almonds, toasted
- 2tablespoons cream of tartar
- 2cups plus 4 tablespoons superfine sugar
Nutritional analysis per serving (8 servings)
640 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 94 grams carbohydrates; 2 grams dietary fiber; 89 grams sugars; 16 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Melt chocolate in a double boiler, and set aside.
- Step 2
Separate 4 eggs into two bowls. To the yolks add ¼ cup granulated sugar and 1 teaspoon vanilla. Using an electric mixer, beat until the mixture is thick and pale yellow. Set aside. Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks. Slowly add the remaining ¼ cup granulated sugar until the whites are stiff and shiny.
- Step 3
Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue. Do not overmix. Spread the batter in an even layer, about ½ inch thick, on the baking sheet. Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes. Remove from oven and cool completely.
- Step 4
Using a 3-inch round cutter, press eight circles of cake. Position circles on a large baking sheet lined with parchment. Place a large scoop of ice cream on each circle. Sprinkle with toasted nuts. Put baking sheet in freezer.
- Step 5
Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl. Add a pinch of salt and cream of tartar. Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form. Slowly add superfine sugar, whisking until meringue is very stiff. Add remaining teaspoon of vanilla; whisk until blended.
- Step 6
Fit a pastry bag with a large closed-star tip, and fill the bag with meringue. Remove baking sheet from the freezer. Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered. Freeze at least 30 minutes.
- Step 7
When ready to serve, preheat the broiler. Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges. (This may also be done with a kitchen blowtorch.) Transfer to plates, and serve immediately.
Private Notes
Comments
Baked Alaska (or Norwegian Omelette as it is known in France), was my favorite dessert as a kid, mostly because of the extravagant flambé part as it was brought to the table. This was omitted here in this recipe, but I highly recommend it: Heat up some Grand Marnier in a saucer pan and pour the warm liquor over the Baked Alaska as soon as it comes out of the broiler/oven. Turn off the dining room lights, light up the dessert with a match, and bring immediately to the guests. Flame will last 15s.
Also, can you just ground granulated sugar for superfine sugar? And, The Frenchie, theres this other recipe which has the flambe, so you should go check that out! https://daily4you.info/recipes/1019081-baked-alaska?action=click&module=Global</a>%20Search%20Recipe%20Card&pgType=search&rank=1</p><div class="noteactions_noteActions__VlyP0">