Decadent Chocolate Meringue Baked Alaska
Indulge in the rich and decadent Decadent Chocolate Meringue Baked Alaska, a delightful frozen dessert that combines layers of luscious chocolate chip ice cream with a moist chocolate cake, all encased in a fluffy meringue. This show-stopping dessert is perfect for special occasions or to impress your family and friends. Serve it immediately after baking for a warm outer crust and a cold, creamy center – the ultimate balance of textures and flavors in a single slice!
7
Servings
529
Calories
13
Ingredients
Ingredients
chocolate chip ice cream
1/2 gallon (softened)
egg whites
4 (room temperature)
cream of tartar
1/2 teaspoon (none)
brown sugar
2/3 cup (packed)
all-purpose flour
1 2/3 cups (none)
cocoa powder
1/4 cup (none)
baking soda
1 teaspoon (none)
salt
1/2 teaspoon (none)
water
1 cup (none)
vegetable oil
1/3 cup (none)
vinegar
1 teaspoon (none)
vanilla extract
1/2 teaspoon (none)
semi-sweet chocolate chips
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large ungreased square baking pan (8 x 8 x 2 inches), mix together the flour, 2/3 cup packed brown sugar, cocoa powder, baking soda, and salt using a fork until well combined.
3
Add the water, vegetable oil, vinegar, and vanilla to the dry mixture and stir until smooth. Incorporate the chocolate chips and mix gently.
4
Bake in the preheated oven for 35-40 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
5
While the cake cools, take the pint of chocolate chip ice cream and slice it lengthwise into two equal halves. Place one half on a serving plate and return the remaining portion back to the freezer.
6
Once the cake is cooled, place it on a cookie sheet lined with aluminum foil. Place the layer of ice cream on the cake, leaving about 1 inch of space from one side.
7
Trim the opposite edge of the cake to leave a 1-inch border around the ice cream. Freeze both the cake and ice cream for at least 1 hour to firm up.
8
Preheat the oven to 500°F (260°C) for the meringue.
9
In a clean mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add 2/3 cup brown sugar, one tablespoon at a time, until the mixture forms stiff peaks and shines.
10
Quickly spread the meringue over the cake and ice cream, sealing it around the edges to the foil. Ensure the entire dessert is covered to protect the ice cream during baking.
11
Bake in the lower rack of the oven for 3-5 minutes, or until the meringue is golden brown.
12
Remove from the oven, trim the foil to the edge of the meringue, and carefully transfer the dessert to a serving plate.
13
Slice into 6 portions, and then cut each slice in half to serve immediately for the best experience.
Nutrition Information
27g
Fat
62g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Meringue Baked Alaska?
It is a frozen dessert featuring layers of chocolate chip ice cream and moist chocolate cake, encased in a fluffy meringue that is quickly baked to create a golden crust while keeping the center frozen.
How many servings does this recipe provide?
This recipe makes 7 servings.
What are the nutritional statistics per serving?
Each serving contains approximately 529 calories, 27g of fat, 62g of carbohydrates, and 9g of protein.
What temperature is used to bake the cake base?
The chocolate cake base should be baked at 350°F (175°C).
How long should the chocolate cake bake?
The cake should bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
Do I need to grease the baking pan for the cake?
No, the recipe specifies using a large ungreased 8x8x2 inch square baking pan.
What ingredients are needed for the chocolate cake base?
The cake requires all-purpose flour, brown sugar, cocoa powder, baking soda, salt, water, vegetable oil, vinegar, vanilla extract, and semi-sweet chocolate chips.
How is the cake batter mixed?
The dry ingredients are mixed directly in the pan with a fork, then the wet ingredients and chocolate chips are stirred in until smooth.
What kind of ice cream is recommended for this Baked Alaska?
The recipe calls for 1/2 gallon of chocolate chip ice cream.
How do you prepare the ice cream for layering?
Slice a pint of softened ice cream lengthwise into two equal halves; use one half for the dessert and keep the rest frozen.
How long do the cake and ice cream need to freeze together?
They should be frozen for at least 1 hour to firm up before adding the meringue.
What ingredients are in the meringue?
The meringue consists of 4 egg whites at room temperature, 1/2 teaspoon of cream of tartar, and 2/3 cup of packed brown sugar.
How do you make the meringue for Baked Alaska?
Beat egg whites and cream of tartar until foamy, then gradually add brown sugar one tablespoon at a time until stiff, shiny peaks form.
Why is cream of tartar used in the meringue?
Cream of tartar acts as a stabilizer to help the egg whites hold their shape and reach the necessary volume.
What is the oven temperature for browning the meringue?
The oven should be preheated to 500°F (260°C).
How long does the Baked Alaska stay in the oven at 500°F?
It only needs 3 to 5 minutes in the lower rack of the oven until the meringue is golden brown.
Why must the meringue seal the edges of the dessert?
Sealing the meringue to the foil edges creates an insulation layer that protects the ice cream from melting in the high heat.
When should you serve Decadent Chocolate Meringue Baked Alaska?
It must be served immediately after baking to maintain the contrast between the warm crust and cold center.
What is the best way to slice the dessert?
The recipe suggests slicing it into 6 portions and then cutting those slices in half.
Can I use white sugar for the meringue instead of brown sugar?
While white sugar is standard for meringue, this decadent version uses brown sugar for a richer flavor profile.
Is the chocolate cake base a 'one-pan' recipe?
Yes, the cake ingredients are mixed and baked in the same 8x8 inch square baking pan.
What role does vinegar play in the cake base?
The vinegar reacts with the baking soda to help the cake rise, ensuring a moist and light texture.
How much vanilla extract is used in the cake?
The cake base requires 1/2 teaspoon of vanilla extract.
How many egg whites are needed?
The recipe requires 4 egg whites.
Should the cake be warm or cold when adding ice cream?
The cake must be allowed to cool completely before you add the ice cream layer.
How do you transfer the dessert to a serving plate?
After baking the meringue, trim the aluminum foil to the edge of the meringue and carefully move it to the serving plate.
What kind of chocolate chips are used?
The recipe calls for 1/2 cup of semi-sweet chocolate chips.
Does this recipe contain fiber?
The nutritional information provided indicates that the fiber content is null.
What size border should be left between the cake and ice cream?
A 1-inch border of cake should be left around the ice cream layer.
Can I use other ice cream flavors for this recipe?
Yes, while chocolate chip is recommended, you can substitute it with other flavors to suit your preference.