Baked Chocolate Alaska

Baked Chocolate Alaska
Staff Writer

Monkey Business

Chocolate Alaska

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

Notes

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

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!

 

Nutrition

Calories per serving:

3329 kcal

Daily value:

166%

Servings:

8
  • Carbohydrate, by difference 410 g
  • Protein 66 g
  • Total lipid (fat) 179 g
  • Vitamin A, IU 1641 IU
  • Vitamin A, RAE 452 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 182 IU
  • Vitamin E (alpha-tocopherol) 9 mg
  • Vitamin K (phylloquinone) 17 µg
  • Alanine 1 g
  • Alcohol, ethyl 1 g
  • Arginine 1 g
  • Ash 17 g
  • Aspartic acid 2 g
  • Betaine 54 mg
  • Caffeine 5 mg
  • Calcium, Ca 1067 mg
  • Carotene, beta 86 µg
  • Cholesterol 185 mg
  • Choline, total 138 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 57 g
  • Fatty acids, total polyunsaturated 33 g
  • Fatty acids, total saturated 63 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 51 g
  • Fluoride, F 6 µg
  • Folate, DFE 60 µg
  • Folate, food 176 µg
  • Folate, total 190 µg
  • Folic acid 13 µg
  • Fructose 2 g
  • Glucose (dextrose) 5 g
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 27 mg
  • Isoleucine 1 g
  • Lactose 9 g
  • Leucine 2 g
  • Lutein + zeaxanthin 9 µg
  • Lysine 1 g
  • Magnesium, Mg 307 mg
  • Maltose 3 g
  • Manganese, Mn 4 mg
  • Niacin 17 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 1 g
  • Phosphorus, P 1796 mg
  • Potassium, K 1945 mg
  • Proline 2 g
  • Retinol 442 µg
  • Riboflavin 2 mg
  • Selenium, Se 63 µg
  • Serine 1 g
  • Sodium, Na 2991 mg
  • Starch 117 g
  • Sucrose 31 g
  • Sugars, total 75 g
  • Theobromine 136 mg
  • Thiamin 2 mg
  • Threonine 1 g
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 13 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 5 µg
  • Vitamin D3 (cholecalciferol) 2 µg
  • Water 411 g
  • Zinc, Zn 7 mg
Powered by USDA