Best 14 Black And White Baked Alaska Recipes

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Black and white baked Alaska is a classic dessert that is both visually appealing and delicious. The recipe combines a rich chocolate cake with a light and fluffy vanilla ice cream, all encased in a crispy meringue. The dish is then baked until the meringue is golden brown and the ice cream is still frozen. This dessert is perfect for any special occasion, and it is sure to impress your guests.

Here are our top 14 tried and tested recipes!

BAKED ALASKA



Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 6h29m

Yield 12 servings

Number Of Ingredients 9

Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Steps:

  • Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
  • Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
  • Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
  • Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
  • Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA



Baked Alaska image

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. 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, and serve immediately.

EASY BAKED ALASKA



Easy Baked Alaska image

This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 15

Number Of Ingredients 7

1 box 18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
6 cups (1.5 quarts) strawberry ice cream, softened
6 egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
  • Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
  • In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
  • Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

BAKED ALASKA



Baked Alaska image

This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 quart vanilla ice cream, softened
2 eggs
3 tablespoons plus 5 teaspoon water, divided
1/2 teaspoon vanilla extract
1-1/4 cups sugar, divided
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

Steps:

  • Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

BLACK-AND-WHITE BAKED ALASKA



Black-and-White Baked Alaska image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Vanilla     Bon Appétit

Number Of Ingredients 11

For almond meringue disks
3 large egg whites
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup sliced almonds, toasted, ground
Chocolate Sorbet
For vanilla meringue
6 large egg whites
1/2 vanilla bean, split lengthwise
1 cup sugar
Nonstick vegetable oil spray

Steps:

  • Make almond meringue disks:
  • Preheat oven to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment. Turn parchment over on baking sheet (circles should show through).
  • Using electic mixer, beat whites in medium bowl until soft peaks form. Scrape seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Fold in ground almonds. Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.
  • Bake meringue disks 1 hour. Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer. Cool meringues on baking sheets. Carefully peel meringues off parchment.
  • Arrange 8 meringues on clean baking sheet; top each with second meringue. Top each stack with scoop of sorbet (don't press; disks are fragile). Cover with foil; freeze while making vanilla meringue or up to 2 days.
  • Make vanilla meringue
  • Using electric mixer, beat whites in large bowl until soft peaks form. Scrape in seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted with medium star tip.
  • Place 1 dessert on work surface (keep remaining desserts in freezer). Pipe meringue over sorbet. covering completely. Return to freezer. Repeat with remaining desserts, adding more meringue to pastry bag as needed. Freeze until meringue is firm, at least 2 hours and up to 2 days.
  • Preheat oven to 500°F. for 30 minutes. Spray large baking sheet with non-stick spary. Transfer desserts to prepared sheet. Bake until meringue is just tinged with brown, no longer than 2 minutes.

RON'S BAKED ALASKA



Ron's Baked Alaska image

Provided by Ron Ben-Israel

Categories     dessert

Time 2h35m

Yield Serves 8

Number Of Ingredients 8

One 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer
Liquor of choice or cooled coffee, for sprinkling, optional
2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened
2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened
Swiss Meringue, recipe follows
9 large egg whites, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract

Steps:

  • Place the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.
  • Spread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours.
  • Cover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking.
  • Shortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.
  • Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

GRANDMA'S BAKED ALASKA



Grandma's Baked Alaska image

I got this recipe from my grandma, this is my favorite birthday treat. I recommend using strawberry ice cream. Yumm!

Provided by Zeppelin356

Categories     Frozen Desserts

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 7

6 egg yolks
1/3 cup water
1 (18 ounce) box chocolate cake mix
1/2 gallon ice cream (any flavor)
6 egg whites
1/2 teaspoon cream of tartar
1 cup sugar

Steps:

  • Cake:.
  • Mix egg yolks, water, and cake mix.
  • Bake at 350º F for 20 minute in a 9x13 greased and floured pan.
  • Make sure cake is lower in the center (slightly concave).
  • Soften ice cream.
  • Spread ice cream over cake leaving ~1/2 inch gap from edges of the pan.
  • Place in freezer for at least an hour.
  • Meringue:.
  • Preheat oven to 500º F.
  • Beat egg whites and cream of tartar.
  • Slowly add sugar and continue beating until stiff and glossy.
  • Cover the cake completely with meringue.
  • Bake in oven for 3 minute or until top is browned.

Nutrition Facts : Calories 471.4, Fat 19.2, SaturatedFat 8.6, Cholesterol 136.3, Sodium 458.2, Carbohydrate 70.6, Fiber 1.7, Sugar 53.3, Protein 8.8

TRADITIONAL BAKED ALASKA



Traditional Baked Alaska image

Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Nonstick cooking spray
6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
4 1/2 pints chocolate ice cream
3 pints vanilla ice cream
1 pint coffee ice cream
1/4 cup chocolate sprinkles
Swiss Meringue

Steps:

  • Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
  • Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
  • Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
  • Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
  • Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
  • Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
  • Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.

BAKED ALASKA



Baked alaska image

Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks

Provided by Esther Clark

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
  • Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
  • Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium

LEMON BAKED ALASKA



Lemon Baked Alaska image

This impressive dessert, piled high with vanilla ice cream, lemon sauce and meringue, won my mother the grand prize in a local cooking contest as a first-time entrant. It's the perfect finale to a special meal. -Kevin Weeks North Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8-10 servings.

Number Of Ingredients 14

1 cup sugar
2 large eggs
2 large egg yolks, lightly beaten
1/3 cup lemon juice
1/8 teaspoon salt
6 tablespoons butter
1 teaspoon grated lemon zest
1-1/2 quarts vanilla ice cream, softened
1 pastry shell (9 inches), baked
MERINGUE:
5 large egg whites, room temperature
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon zest until blended. Cool completely. Refrigerate until chilled., Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. , Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately.

Nutrition Facts : Calories 480 calories, Fat 23g fat (13g saturated fat), Cholesterol 142mg cholesterol, Sodium 284mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 0 fiber), Protein 7g protein.

BLACK HOLE BAKED ALASKA



Black Hole Baked Alaska image

Space is dangerous, but also beautiful... and NOW, thanks to this next recipe, it can be delicious as well! So I'm going to get real with you, I got a little sneaky with this recipe... I've made about a gazillion homemade chocolate cakes in my life, but this time I just wasn't in the mood. So I opted for a store-bought fudge bundt cake! Since the recipe calls for freezing the cake, I think the store bought version actually tastes better ':/ Confessions aside, there was no cheating on the showstopper of a dessert. It's just a simple decorated disc of heavenly chocolate resting on top of this traditional Baked Alaska like a halo from space!

Provided by ChristineMcConnell

Categories     Dessert

Time 2h42m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 cup lavender, chocolate melts (two shades of color)
edible gold glitter
fudge bundt cake (store-bought)
banana split ice cream (I used Ben and Jerry's, but you can use any flavor)
2 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
4 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • For the Black-Hole Chocolate Disc:.
  • In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper.
  • Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger.
  • Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center.
  • For the Meringue:.
  • In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form.
  • Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.

Nutrition Facts : Calories 29.6, Sodium 86.5, Carbohydrate 6.4, Sugar 6.4, Protein 0.9

BAKED ALASKA RECIPE BY TASTY



Baked Alaska Recipe by Tasty image

Here's what you need: vanilla ice cream, strawberry ice cream, chocolate ice cream, butter, sugar, eggs, cake flour, milk, baking powder, salt, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract

Provided by Alix Traeger

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

1 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
2 pt chocolate ice cream, softened
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  • Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
  • Preheat the oven to 350˚F (180˚C).
  • In a bowl, add the eggs and sugar and whisk until well combined. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
  • Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
  • Add the baking powder, salt, and vanilla extract and whisk until well combined.
  • Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
  • Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
  • Bring a pan of water to a simmer over medium heat.
  • Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
  • Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
  • Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
  • Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.
  • Using a kitchen torch, brown the peaks of meringue.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 852 calories, Carbohydrate 105 grams, Fat 41 grams, Fiber 1 gram, Protein 16 grams, Sugar 75 grams

BAKED ALASKA



Baked Alaska image

Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it. But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue. When Amanda Hesser brought this recipe to The Times in 1998, the pastry chef Stacie Pierce of the Union Square Cafe used espresso caramel ice cream instead of vanilla or chocolate and served a big ball of it on top of a tender chocolate souffle cake, rather than the traditional spongecake. The warm and cold effect is the same, and the flavors, sharper and distinct, come across as more mature.

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

4 ounces bittersweet chocolate
16 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
Salt
1 quart caramel or coffee ice cream
4 tablespoons sliced almonds, toasted
2 tablespoons cream of tartar
2 cups plus 4 tablespoons superfine sugar

Steps:

  • Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Melt chocolate in a double boiler, and set aside.
  • Separate 4 eggs into two bowls. To the yolks add 1/4 cup granulated sugar and 1 teaspoon vanilla. Using an electric mixer, beat until the mixture is thick and pale yellow. Set aside. Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup granulated sugar until the whites are stiff and shiny.
  • Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue. Do not overmix. Spread the batter in an even layer, about 1/2 inch thick, on the baking sheet. Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes. Remove from oven and cool completely.
  • Using a 3-inch round cutter, press eight circles of cake. Position circles on a large baking sheet lined with parchment. Place a large scoop of ice cream on each circle. Sprinkle with toasted nuts. Put baking sheet in freezer.
  • Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl. Add a pinch of salt and cream of tartar. Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form. Slowly add superfine sugar, whisking until meringue is very stiff. Add remaining teaspoon of vanilla; whisk until blended.
  • Fit a pastry bag with a large closed-star tip, and fill the bag with meringue. Remove baking sheet from the freezer. Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered. Freeze at least 30 minutes.
  • When ready to serve, preheat the broiler. Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges. (This may also be done with a kitchen blowtorch.) Transfer to plates, and serve immediately.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 11 grams, Carbohydrate 96 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 90 grams, TransFat 0 grams

Tips:

  • Use fresh berries. Fresh berries will give your Baked Alaska the best flavor. If you can't find fresh berries, you can use frozen berries, but thaw them completely before using.
  • Don't overbeat the egg whites. Overbeaten egg whites will make your Baked Alaska tough. Beat the egg whites until they are stiff peaks, but not dry.
  • Freeze the Baked Alaska completely before serving. This will help to prevent the ice cream from melting too quickly.
  • Use a kitchen torch to brown the meringue. This will give your Baked Alaska a beautiful golden-brown color.
  • Serve the Baked Alaska immediately. This is the best way to enjoy the delicious combination of ice cream, cake, and meringue.

Conclusion:

Black and White Baked Alaska is a stunning and delicious dessert that is perfect for any special occasion. With its layers of chocolate cake, vanilla ice cream, and fluffy meringue, this dessert is sure to impress your guests. Be sure to follow the tips above to make the perfect Baked Alaska.

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