Baked Chocolate Alaska

Monkey Business


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 Cup  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 Cup  cocoa powder
  • 2 1/2 Tablespoons  brown sugar
  • 2 Teaspoons  salt
  • 4 1/2 Cups  buttermilk
  • 2 Cups  butter, room temperature
  • eggs
  • 2 Teaspoons  vanilla extract
  • 12 Ounces  melted chocolate

The secret to David Burke's baked Alaska recipe is a little Kahlúa in the ice cream.


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!



To read more about David and his restaurants, visit his website and his Facebook page. 

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