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Chocolate Baked Alaska
80% authentic · American
A decadent twist on the classic, featuring chocolate ice cream and a chocolate cake base, topped with a classic meringue for a rich flavor profile.
Ingredients
- Chocolate ice cream1.5 quarts
- Chocolate cake1 (9-inch) round
- Egg whites6 large
- Granulated sugar1 cup
- Cream of tartar1/2 teaspoon
- Vanilla extract1 teaspoon
- Salt1/4 teaspoon
Steps
- 1
Line a bowl with plastic wrap, then scoop the chocolate ice cream into the bowl, pressing it to form a smooth dome. Freeze until very firm.
- 2
Cut the chocolate cake into a circle slightly larger than the ice cream dome. Place the frozen ice cream dome onto the cake.
- 3
In a clean, dry bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- 4
Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
- 5
Completely cover the ice cream and cake with the meringue, ensuring no ice cream is exposed. Create decorative peaks with a spatula.
- 6
Bake in a preheated oven at 450°F (230°C) for 3-5 minutes, or until the meringue is golden brown.
- 7
Serve immediately.
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