Ingredients
- 6 cups ice cream – coffee or mint flavoured, slightly softened
- Baked chocolate cake
- Meringue
- 3 tbs Dark rum
- • Line a cookie sheet (15 ½” x 10 ½”) with aluminum foil or I would suggest parchment.
- • Place in freezer for 15 minutes
- • Cream the ice cream in food processor or mixer
- • Spread on cookie sheet and place in freezer overnight
- • Bake the chocolate cake
- • Cover with saran wrap and freeze for 1 hour
- You can prepare one day in advance
- • Working quickly, cut the ice cream in three slices lengthwise
- • Cut the chocolate cake the same way
- • Layer in metal dish (20” long): start with a slice of ice cream, slice of cake and continue alternating
- • Cover with saran wrap and put in freezer for one day
- You can prepare up to 2 days prior to your reception, allowing your “Alaska” to stay in the freezer for 24 hours before serving.
- MERINGUE
- 8 egg whites (extra-large)
- ½ tsp salt
- 2 cups sugar
- • Using a large bowl, mix the egg whites, salt and sugar
- • Immerse the bowl in warm water to melt the sugar
- • Remove from the water once the sugar has melted and beat with a mixer for 15 minutes or until the mixture forms peaks
- • Working quickly, using a spatula, spread the meringue (thick coat) on the top and sides.
- • Use all the meringue
- Bake in pre-heated oven at 450ºF for 4-5 minutes until the meringue is slightly browned
- Warm up the rum – on medium heat. Remove from heat, light the rum and pour over the desert while flambé
- CHOCOLATE CAKE
- 2 ½ oz unsweetened chocolate, shredded
- ½ cup butter, softened
- 1 cup brown sugar
- 1 tbs water
- 2 large eggs
- 1 cup flour
- ½ baking soda
- ½ tsp salt
- 1/3 cup milk
- ½ tsp vanilla
- • Line cookie sheet 15 ½” x 10 ½” with aluminum foil, parchment or waxed paper.
- • Lightly grease and powder with flour
- • In a small casserole, add chocolate, 2 tbs butter, ¼ cup brown sugar and 1 tbs water. Melt on low heat and stir continuously
- • Beat the remaining butter and brown sugar until frothy, adding the eggs one at a time, beating well.
- • Add the chocolate mixture and mix well.
- • Mix flour, baking soda and salt in another bowl
- • Mix with the chocolate mixture alternating with milk.
- • Add vanilla
- • Pour the cake mixture in the cookie sheet
- Bake at 350ºF for 12-14 minutes
- Cool cake in cookie sheet
Preparation
Step 1
6 cups ice cream – coffee or mint flavoured, slightly softened
Baked chocolate cake
Meringue
3 tbs Dark rum
• Line a cookie sheet (15 ½” x 10 ½”) with aluminum foil or I would suggest parchment.
• Place in freezer for 15 minutes
• Cream the ice cream in food processor or mixer
• Spread on cookie sheet and place in freezer overnight
• Bake the chocolate cake
• Cover with saran wrap and freeze for 1 hour
You can prepare one day in advance
• Working quickly, cut the ice cream in three slices lengthwise
• Cut the chocolate cake the same way
• Layer in metal dish (20” long): start with a slice of ice cream, slice of cake and continue alternating
• Cover with saran wrap and put in freezer for one day
You can prepare up to 2 days prior to your reception, allowing your “Alaska” to stay in the freezer for 24 hours before serving.
MERINGUE
8 egg whites (extra-large)
½ tsp salt
2 cups sugar
• Using a large bowl, mix the egg whites, salt and sugar
• Immerse the bowl in warm water to melt the sugar
• Remove from the water once the sugar has melted and beat with a mixer for 15 minutes or until the mixture forms peaks
• Working quickly, using a spatula, spread the meringue (thick coat) on the top and sides.
• Use all the meringue
Bake in pre-heated oven at 450ºF for 4-5 minutes until the meringue is slightly browned
Warm up the rum – on medium heat. Remove from heat, light the rum and pour over the desert while flambé
CHOCOLATE CAKE
2 ½ oz unsweetened chocolate, shredded
½ cup butter, softened
1 cup brown sugar
1 tbs water
2 large eggs
1 cup flour
½ baking soda
½ tsp salt
1/3 cup milk
½ tsp vanilla
• Line cookie sheet 15 ½” x 10 ½” with aluminum foil, parchment or waxed paper.
• Lightly grease and powder with flour
• In a small casserole, add chocolate, 2 tbs butter, ¼ cup brown sugar and 1 tbs water. Melt on low heat and stir continuously
• Beat the remaining butter and brown sugar until frothy, adding the eggs one at a time, beating well.
• Add the chocolate mixture and mix well.
• Mix flour, baking soda and salt in another bowl
• Mix with the chocolate mixture alternating with milk.
• Add vanilla
• Pour the cake mixture in the cookie sheet
Bake at 350ºF for 12-14 minutes
Cool cake in cookie sheet