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. 

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  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

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!

 

Nutritional Facts

Total Fat
143g
100%
Sugar
43g
48%
Saturated Fat
55g
100%
Cholesterol
128mg
43%
Carbohydrate, by difference
392g
100%
Protein
58g
100%
Vitamin A, RAE
495µg
71%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
957mg
96%
Choline, total
87mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
51g
100%
Fluoride, F
33µg
1%
Folate, total
165µg
41%
Iron, Fe
25mg
100%
Magnesium, Mg
226mg
71%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Pantothenic acid
3mg
60%
Phosphorus, P
1500mg
100%
Riboflavin
2mg
100%
Selenium, Se
52µg
95%
Sodium, Na
3014mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
5µg
33%
Water
437g
16%
Zinc, Zn
5mg
63%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.