BAKED ALASKA

By johandi

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