Choco-Espresso Baked Alaska Delight
Transport yourself to an Alaskan cruise with this decadent Choco-Espresso Baked Alaska Delight, a masterful fusion of cake, sorbet, and toasted meringue. This show-stopping dessert features a rich, moist chocolate cake infused with espresso, layered with luscious chocolate sorbet, and topped with a fluffy, golden meringue. Perfect for special occasions or ambitious home bakers, this delightful treat takes a bit of time, but the impressive presentation and exquisite flavor will make it all worthwhile. Prepare this dessert ahead of time and wow your guests with a frozen dessert that bakes in the oven!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
cooking spray
to taste (for greasing the pan)
boiling water
1/2 cup (for mixing with espresso powder)
instant espresso powder
1 tablespoon (for flavoring the batter)
vegetable oil
1/4 cup (for moistening the batter)
large egg
1 (to be beaten into the batter)
large egg whites
4 (to be beaten for the meringue)
pure vanilla extract
1 tablespoon (for flavoring the batter)
granulated sugar
1 1/2 cups (divided, for batter and meringue)
all-purpose flour or gluten-free flour
1 cup (for the cake base)
packed brown sugar
1/2 cup (for added sweetness)
unsweetened cocoa powder
1/3 cup (for rich chocolate flavor)
baking powder
1 teaspoon (for leavening the cake)
baking soda
1/2 teaspoon (for leavening the cake)
salt
1/2 teaspoon (to enhance flavors)
chocolate sorbet
2 pints (for layering atop the cake)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-by-13-inch baking pan with cooking spray and line it with parchment paper for easy removal.
2
In a medium bowl, combine 1/2 cup of boiling water with the instant espresso powder. Whisk in 1/4 cup of cold water, followed by the vegetable oil, whole egg, and vanilla extract until smooth.
3
In a large mixing bowl, whisk together 1/2 cup of granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4
Pour the espresso mixture into the flour mixture, stirring gently until just combined. Do not overmix.
5
Spread the cake batter evenly in the prepared baking pan and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
6
Let the cake cool completely on a wire rack. Once cooled, carefully invert it onto a baking sheet and peel off the parchment paper. Line the baking pan again with fresh parchment paper.
7
Using a 2 1/2-inch round cutter, cut out 8 rounds of cake and place them back into the prepared baking pan. Freeze the rounds for 30 minutes.
8
Once frozen, use a 2-inch-wide ice cream scoop to place a generous scoop of chocolate sorbet on each cake round. Cover the pan with plastic wrap and freeze for at least 3 hours or overnight.
9
To prepare the meringue, combine the remaining 1 cup of granulated sugar with 1/4 cup water in a small saucepan. Cook over medium heat, stirring until dissolved, and then boil for about 3 minutes until slightly reduced.
10
In a separate mixing bowl, use an electric mixer to beat the egg whites until soft peaks form, about 1 to 2 minutes. Gradually drizzle the warm sugar syrup into the egg whites while mixing on low speed. Then increase the speed to high and beat until the meringue is stiff and glossy, about 8 minutes.
11
Pipe or spread the meringue generously over each sorbet-topped cake round, completely covering them. Return the pan to the freezer for up to 1 hour.
12
When ready to serve, preheat the broiler. Place the meringue-covered cakes under the broiler for about 2 minutes, or until lightly browned, watching closely to prevent burning.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Choco-Espresso Baked Alaska Delight?
It is a decadent fusion dessert featuring rich espresso-infused chocolate cake, chocolate sorbet, and a toasted meringue topping.
What are the three main layers of this dessert?
The three layers are a moist chocolate espresso cake base, a layer of chocolate sorbet, and a fluffy toasted meringue.
What oven temperature is needed for the chocolate cake base?
The oven should be preheated to 350°F (175°C) to bake the cake.
How long should the cake bake?
The cake takes approximately 18 to 20 minutes to bake, or until a toothpick comes out clean.
Can I use gluten-free flour for this recipe?
Yes, the recipe specifically allows for either all-purpose flour or a gluten-free flour alternative.
What is the secret to the espresso flavor in the cake?
The cake is infused with a mixture of boiling water and 1 tablespoon of instant espresso powder.
What size cake rounds should I cut?
You should use a 2 1/2-inch round cutter to create 8 individual cake portions.
How long do the cake rounds need to freeze before adding sorbet?
The cake rounds should be placed in the freezer for at least 30 minutes before scooping the sorbet onto them.
What size ice cream scoop is recommended for the sorbet?
A 2-inch-wide ice cream scoop is recommended for placing a generous portion of chocolate sorbet on each round.
How long must the dessert freeze after adding the sorbet?
It needs to freeze for at least 3 hours, though leaving it overnight is also an option.
How many egg whites are required for the meringue?
The recipe calls for 4 large egg whites to create the meringue topping.
How is the sugar syrup for the meringue prepared?
Combine 1 cup of granulated sugar with 1/4 cup of water, dissolve over medium heat, and boil for 3 minutes until slightly reduced.
How do you combine the sugar syrup with the egg whites?
Gradually drizzle the warm sugar syrup into the egg whites while mixing on low speed, then increase to high speed.
How long should I beat the meringue?
Beat the meringue on high speed for about 8 minutes until it becomes stiff and glossy.
Should I freeze the dessert again after applying the meringue?
Yes, return the meringue-covered cakes to the freezer for up to 1 hour before the final browning step.
How do you get the golden brown finish on the meringue?
Place the frozen, meringue-covered cakes under a preheated broiler for about 2 minutes.
Can I prepare this recipe ahead of time?
Yes, this is an excellent make-ahead dessert because it needs significant freezing time between steps.
What type of cocoa is best for the cake?
The recipe calls for 1/3 cup of unsweetened cocoa powder to achieve a rich chocolate flavor.
How many servings does this recipe yield?
This recipe yields 8 individual Baked Alaska servings.
What should I do if the meringue starts to burn?
Watch the broiler very closely; it only takes about 2 minutes to brown, so remove them immediately if they darken too fast.
Is it necessary to grease the baking pan?
Yes, grease the pan with cooking spray and line it with parchment paper to ensure the cake can be removed easily.
What kind of oil is used in the batter?
The recipe uses 1/4 cup of vegetable oil to keep the chocolate cake moist.
Can I use regular coffee instead of espresso powder?
Instant espresso powder provides a more concentrated flavor, but you can use very strong coffee as a substitute for the water/powder mix.
Why is the cake frozen before adding the sorbet?
Freezing the cake rounds first prevents the sorbet from melting upon contact and helps maintain the structure of the dessert.
Can I use chocolate ice cream instead of chocolate sorbet?
Yes, chocolate ice cream is a suitable substitute if you prefer it over the lighter texture of sorbet.
What is the purpose of salt in the cake batter?
The 1/2 teaspoon of salt is included to enhance the flavors of the chocolate and espresso.
Do I need an electric mixer for this recipe?
Yes, an electric mixer is essential for beating the egg whites and syrup into a stiff meringue.
How much vanilla is in the cake?
The recipe uses 1 tablespoon of pure vanilla extract for the cake batter.
Can I use a kitchen torch instead of a broiler?
Yes, a kitchen torch can be used to toast the meringue if you prefer more control over the browning process.
What makes this dessert 'show-stopping'?
The contrast between the cold frozen interior and the warm, toasted exterior, combined with its elegant layers, makes it very impressive.