CHOCOLATE MINT BAKED ALASKA
Steps:
- CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY !
Nutrition Facts : Calories 287 calories, Fat 5.39893072763234 g, Carbohydrate 59.8647460937489 g, Cholesterol 4.80015624593292 mg, Fiber 0.952062526703812 g, Protein 1.88346093748392 g, SaturatedFat 2.08030041569496 g, ServingSize 1 1 Serving (120g), Sodium 171.349010405771 mg, Sugar 58.9126835670451 g, TransFat 0.359589895725924 g
CHOCOLATE MINT BAKED ALASKA
Make and share this Chocolate Mint Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
- Stir until chips are melted and mixture is smooth.
- Add chocolate wafer crumbs, stir until well blended.
- Press into bottom of 9-inch springform pan, freeze until firm.
- Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
- Stir until chips are melted and mixture is smooth.
- Cool to room temperature.
- In a large bowl, whip the ice cream until smooth but not melted.
- Gradually stir in chocolate mixture (flecks will appear in ice cream).
- Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
- Using spatula, smooth to form dome.
- Freeze until firm.
- Remove sides of pan.
- Preheat oven to 450?°F.
- In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
- Gradually add sugar, beat until stiff peaks form.
- Spread meringue over ice cream and crust to cover completely, swirl to decorate.
- Bake at 450°F for 4-6 minutes or until lightly browned.
- Serve immediately!
CHOCOLATE BAKED ALASKA
Make and share this Chocolate Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350F degrees degrees.
- Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
- 8 x 8 x 2 inches.
- Mix in remaining ingredients except chocolate chips.
- Sprinkle chocolate chips over batter.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
- Sprinkle with powdered sugar if desired.
- Cake can be mixed in bowl if desired.
- Cut ice cream lengthwise into halves.
- Place one half on plate.
- Freeze.
- Return remaining ice cream to freezer for another use.
- Prepare cake as directed except.
- Mix in bowl and grease and flour pan.
- Bake as directed.
- Cool.
- Cover cookie sheet with aluminum foil.
- Place cake on cookie sheet.
- Place ice cream on cake 1 inch from one side.
- Trim the other side of cake around ice cream, leaving a 1 inch edge.
- Freeze cake and ice cream.
- Heat oven to 500 degrees.
- Beat egg white and cream of tartar until foamy.
- Beat in brown sugar, 1 tablespoons at a time.
- Continue beating until stiff and glossy.
- Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
- Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
- Trim foil to edge of meringue, transfer cake to serving plate.
- Cut into 6 slices.
- Cut each slice into halves.
- Serve immediately.
FLAMBE SHOWSTOPPER BAKED ALASKA
The History of Baked Alaska Thanks to Charles Ranhofer, chef at the famous Delmonico's restaurant in New York, for creating this spectacular cake to celebrate the United States purchase of Alaska from the Russians. Ranhofer is said to have invented it to commemorate Seward's purchase of Alaska in 1867. It was, at first, called Alaska-Florida Cake, but was soon changed to Baked Alaska. It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo. Please don't hesitate to refreeze if the ice cream starts to soften. The key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go. Worried about Salmonella: Egg safety I've never had any trouble when making this because I took the precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. PLEASE! Don't use eggs after the expiration date on the carton. But salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Do read through directions before making.
Provided by Rita1652
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sponge cake:.
- In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. In an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.
- Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.
- Grease a 17 X 12-inch baking pan or jelly-roll pan very generously with butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.
- Place the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside.
- Spray the metal bowl with cooking spray; line with plastic. Layer the bottom and side of the bowl with sponge cake. You may drizzle with optional liquor and or jam of choice.
- Fill 1/3 to 1/2 way up with the ice cream. Layer optional berries if using. If any sponge cake is leftover place sponge layer then fill with remaining ice cream.
- (If there is any cake or ice cream leftover it`s for the chef or little people (children)that helped.).
- Top with the circle of cake that was set aside and cover surface with plastic wrap, press to remove air bubbles and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours.
- Meringue:.
- Beat the egg whites with an electric mixer until soft peaks form. Add the sugar and beat until the meringue is stiff and glossy.
- Remove the cake from the freezer and place serving dish removing plastic. With a rubber spatula, carefully spread the meringue evenly over the tops and sides of the cake. Making peaks in the meringue. With a small blow torch, brown the meringue.
- Optional:.
- To brown it in the oven, preheat the oven to 400ºF. Put the baked Alaska in the hot oven until the meringue is tinged golden brown, 2 to 4 minutes. Or use a hand torch to brown all meringue.
- Optional baking:.
- Preheat oven to 500° or higher if you have a higher setting.
- Place frozen dome on parchment paper covered frozen cookie sheet pan (dome up/wide flat side down). Spread meringue over cake. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven.
- Flambe Option:.
- To flambe successfully, choose a high alcohol content liquor-- 80 proof or higher. Before browning the dessert, embed it like a small cup in the meringue. Just before serving, place 1/4 cup liquor and a ladle in a small saucepan. Heat the ladle and the liquor just until the liquor begins to bubble (do not allow the liquor to boil off, or it will not stay lit when you need it to). Immediately ask someone to turn out the lights. Ladle part of the liquor into the eggshell and ignite it with a match. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off. Walla! Here comes the Ooohhhh`s and AAAhhhh`s!
Nutrition Facts : Calories 562.3, Fat 22.1, SaturatedFat 12.1, Cholesterol 277.9, Sodium 297.6, Carbohydrate 78, Fiber 1.4, Sugar 62.2, Protein 15
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- At least 1 day and up to 1 week before serving, assemble the ice cream dome: Transfer all of the ice cream to the refrigerator for 15 minutes to soften.
- Remove the nutty ice cream and scoop it into the prepared bowl; using a rubber spatula or small offset metal spatula, press the ice cream into the bottom of the bowl, smoothing the surface into an even, smooth layer.
- Meanwhile, make the cake layer base: Preheat an oven to 350°F. Grease a 9-inch cake pan with butter, and line it with a circle of parchment paper cut to fit the bottom of the pan.
- In a double boiler, combine the butter and remaining 8 ounces chocolate and cook, stirring occasionally, until just melted. Remove and set aside.
- In the bowl of a food processor, add the yolks, pistachio flour, and rice flour, and pulse to combine. With the motor running, slowly drizzle in the warm chocolate mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the 6 egg whites on high speed until medium-stiff peaks begin to form, 2-3 minutes.
- Using a large rubber spatula and working in two batches, fold the meringue into the chocolate mixture, mixing well after each addition. Pour the batter into the prepared cake pan and bake until just set but still quite soft, 35-40 minutes.
- A few hours before you are ready to serve, remove the bowl of ice cream from the freezer and the cake from the refrigerator. Unwrap the cake and uncover the top of the ice cream.
- Make the meringue topping: In the bowl of a stand mixer fitted with the whisk attachment, add the 4 egg whites; beat on medium speed until the whites begin to turn foamy, 30-60 seconds.
- Immediately remove the Baked Alaska from the freezer. Using a rubber spatula, scoop the meringue evenly over the ice cream in decorative swoops and swirls.
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