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Baked Chocolate Alaska Recipe
Sep 27, 2012 @ 1:55 PM
Posted by
Daily Value: 164%
Servings: 8
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 3,285Daily Value: 164%
Servings: 8
High-Fiber
Vegetarian
| Fat | 195g | 300% |
| Saturated | 117g | 584% |
| Trans | 2g | 0% |
| Carbs | 356g | 119% |
| Fiber | 13g | 50% |
| Sugars | 269g | 0% |
| Protein | 51g | 102% |
| Cholesterol | 1049mg | 350% |
| Sodium | 1131mg | 47% |
| Calcium | 867mg | 87% |
| Magnesium | 262mg | 65% |
| Potassium | 1653mg | 47% |
| Iron | 11mg | 61% |
| Zinc | 7mg | 50% |
| Vitamin A | 6271IU | 125% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 1mg | 66% |
| Riboflavin (B2) | 2mg | 124% |
| Niacin (B3) | 6mg | 29% |
| Vitamin B6 | 0mg | 22% |
| Folic Acid (B9) | 269µg | 67% |
| Vitamin B12 | 4µg | 60% |
| Vitamin D | 8µg | 2% |
| Vitamin E | 6mg | 31% |
| Vitamin K | 20µg | 25% |
| Fatty acids, total monounsaturated | 56g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
Have a question about the nutrition data? Let us know.
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The secret to David Burke's baked Alaska recipe is a little Kahlúa in the ice cream.
INGREDIENTS
For the ice cream:
- 8 cups milk
- 8 cups heavy cream
- 4 tablespoons cocoa powder
- 24 ounces sugar, divided
- 20 egg yolks
- 21 ounces milk chocolate
- 7 tablespoons Kahlúa
- 1/2 tablespoon vanilla extract
For the meringue:
- 1 1/2 cups egg whites
- 1 cup sugar
- Pinch of cream of tartar
- 1 cup confectioner's sugar
For the chocolate cake:
- 5 cups all-purpose flour
- 2 1/2 cups sugar
- 1 1/4 cups cocoa powder
- 2 1/2 tablespoons brown sugar
- 2 teaspoons salt
- 4 1/2 cups buttermilk
- 2 cups butter, room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 12 ounces melted chocolate
DIRECTIONS
For the ice cream:
Bring the milk, heavy cream, cocoa powder, and 12 ounces of sugar to a boil. Slowly add in the yolks and the rest of the sugar to the boiling liquid. Next add the chocolate, the Kahlúa and the vanilla extract. Mix together until nappe, or thick enough to coat the back of a spoon. Let cool. Then fill the chocolate mix into dome molds and freeze.
For the meringue:
In a mixer on medium speed, mix together the first 3 ingredients until firm. Add the confectioner's sugar and mix on high until firm and shiny.
For the chocolate cake:
Preheat the oven to 350 degrees.
Combine all of the ingredients, except the chocolate, into a stand mixer and beat for 30 seconds. Add the chocolate and beat for 3 minutes on high. Pour the batter into a 9-inch greased cake pan and bake for 45 minutes.
To assemble the Alaska:
After cake has cooled, cut out small round pieces. Place one piece of cake inside each Alaska dome with the ice cream. Top with a dallop of meringue. Bake for 2 minutes on low heat to brown meringue. Serve!
