CHOCOLATE LOVER'S BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Make the fudge sauce: Combine the heavy cream, brown sugar, corn syrup, butter and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue to cook, stirring constantly, until smooth, thick and glossy, 1 to 2 minutes. Let cool.
- Make the ice cream cake: Coat a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Scoop one kind of ice cream into the bowl and spread in an even layer. Top with a second kind of ice cream and then a third. Use a piece of plastic wrap to pack in the ice cream evenly. Drizzle with half the fudge sauce and arrange half the pound cake slices in a single layer over the top. Cover with plastic wrap and freeze until set, about 30 minutes.
- Uncover the ice cream cake and spread the fourth kind of ice cream on top; repeat with the fifth kind of ice cream. Use a piece of plastic wrap to pack it in. Drizzle with the remaining fudge sauce and cover with the remaining pound cake slices in a single layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- Make the meringue: Stir the granulated sugar and cocoa powder in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar-cocoa mixture. Increase the mixer speed to high; beat until the sugar is dissolved and stiff peaks form, 4 to 5 minutes.
- Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the cake slips out of the pan easily, then remove the plastic wrap. Spread the meringue over the top and sides of the cake, making the top slightly thicker. Make swirly peaks in the meringue using the back of a spoon. Freeze until firm, at least 3 hours or up to 2 days.
- Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use 2 large spatulas to transfer the baked Alaska to a platter and slice into wedges.
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Ruijcgg Rgnkikg
[email protected]I would not recommend this recipe to others.
Jesse George
[email protected]This was a waste of time and ingredients.
Arnetra Fuller
[email protected]I don't think this recipe is worth the effort.
eafzal khan
[email protected]I wouldn't make this again.
Abdulla Molla
[email protected]This recipe was too complicated for me.
Rizwanafmc. Riz
[email protected]The cake was a little dry.
Toney Meola
[email protected]I had some trouble getting the meringue to brown evenly.
Naruwadda Brilliant
[email protected]This was a bit too sweet for my taste, but my kids loved it.
Abhi Akash
[email protected]I would definitely recommend this recipe to others.
Waheed Gul
[email protected]The meringue on this Baked Alaska was perfectly toasted.
Don k Uganda
[email protected]I love the combination of chocolate and ice cream in this Baked Alaska.
Yusa Roka
[email protected]This is the perfect dessert for a special occasion.
Tahira Safi
[email protected]I've made this Baked Alaska several times now, and it's always a crowd-pleaser.
Kamran Rajpoot
[email protected]This was a fun and challenging recipe to make. I'm so glad I tried it, because it turned out beautifully and tasted even better.
Malika Scott
[email protected]I'm not a huge fan of meringue, but I really enjoyed this Baked Alaska. The meringue was light and fluffy, and it didn't overpower the other flavors.
Alexandra Demkowicz
[email protected]I made this for my husband's birthday, and he absolutely loved it. He said it was the best dessert he's ever had.
Atara Sears-Baltz
[email protected]This Baked Alaska was a hit at my dinner party. Everyone loved it!
Pop Berbecos
[email protected]I've never made Baked Alaska before, but this recipe made it easy. The instructions were clear and concise, and the result was amazing. My guests were so impressed.
Soumaya Boutaleb
[email protected]This was a showstopper dessert! It was a bit time-consuming to make, but it was totally worth it. The chocolate cake was moist and rich, the ice cream was creamy and flavorful, and the meringue was perfectly toasted. I loved the combination of textur