Recipe and photo from Bon Appetit Magazine, September 1999. This Baked Alaska is so easy to make, but your guests will think you spent a lot of time
preparing it for them.
Learn about the history of
Baked Alaska.
More great
Ice Cream, Sorbet, Granita, & Gelato Recipes.
Baked Alaska with Mocha Sauce
Recipe Type:
Ice Cream,
Dessert,
Chocolate,
Cream
Yields: 8 servings
Prep time: 20 min
Ingredients:
1 quart softened coffee ice cream
1 (10.75 oz.) frozen pound cake
4 large
egg whites room temperature*
1/4 teaspoons cream of tartar
1 teaspoon coffee liqueur (like Kahlua)
1/3 cup granulated
sugar
Chocolate Sauce (see recipe below)
* Lean how
Make Perfect Meringue.
Preparation:
Line 9- x 5- x 2 1/2-inch metal loaf pan with plastic wrap, leaving
overhang. Spoon softened ice cream into prepared pan, spreading evenly and smoothing top.
Cut frozen pound cake horizontally in half.
Arrange 1 cake piece cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake
piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm (at least 4 hours).
Uncover cake. Invert onto metal or ovenproof platter. Freeze while preparing meringue.
Beat egg whites in large bowl until foamy. Add cream of tartar
and beat until soft peaks form. Beat in coffee liqueur. Gradually add sugar,
beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely sealing meringue to platter. Freeze overnight.
When ready to bake, position rack in center of oven. Preheat to 500 degrees F.
Bake Baked Alaska until meringue is lightly browned and just set,
approximately 3 minutes. Cut baked Alaska into slices and arrange on plates.
Spoon warm Chocolate Sauce around dessert and serve.
Makes 6 to 8 servings.
Chocolate Sauce:
1 1/2 cups freshly brewed strong
coffee
10 ounces chopped semi-sweet
chocolate
2 tablespoons coffee liqueur
Combine coffee and semisweet chocolate in heavy saucepan. Stir
over medium-low hear until mixture is smooth. Increase heat to medium.
Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur.
Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate. To serve, rewarm
over medium-low heat before serving.
