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.

8
Servings
3282
Calories Per Serving
Deliver Ingredients

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
  • 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!

 

Nutritional Facts

Total Fat
151g
100%
Sugar
49g
54%
Saturated Fat
49g
100%
Cholesterol
150mg
50%
Carbohydrate, by difference
431g
100%
Protein
63g
100%
Vitamin A, RAE
489µg
70%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
759mg
76%
Choline, total
61mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
46g
100%
Fluoride, F
6µg
0%
Folate, total
490µg
100%
Iron, Fe
29mg
100%
Magnesium, Mg
180mg
56%
Manganese, Mn
3mg
100%
Niacin
19mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1428mg
100%
Riboflavin
2mg
100%
Selenium, Se
76µg
100%
Sodium, Na
2287mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
4µg
27%
Water
391g
14%
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.