Coffee Baked Alaska with Mocha Sauce


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


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.

Coffee Baked Alaska with Mocha Sauce

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.