STRAWBERRY AND CHOCOLATE BAKED ALASKA
Categories Chocolate Egg Dessert Bake Freeze/Chill Wedding Strawberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
- Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
- Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
- Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.
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paul rebbeck
[email protected]This Baked Alaska was the perfect dessert for my party. It was a showstopper, and everyone loved it. I will definitely be making this again for my next party.
Shahzad Ahmad134 Muneeb
[email protected]The strawberry and chocolate flavors in this Baked Alaska are heavenly. The ganache is rich and decadent, and the meringue is light and fluffy. I highly recommend this recipe!
Ra Him
[email protected]I'm a beginner baker and I was a bit intimidated by this recipe at first, but I'm so glad I gave it a try! The instructions were clear and easy to follow, and the end result was amazing. My family loved it.
OP IMRAN YT
[email protected]This was my first time making Baked Alaska, and I was really happy with how it turned out. The instructions were easy to follow, and the end result was a beautiful and delicious dessert. My guests raved about it!
Aakashi Shah
[email protected]I made this recipe for my husband's birthday, and it was a huge hit! He absolutely loved it. It was the perfect combination of sweet and tangy, and the chocolate ganache was divine. I will definitely be making this again.