Baked Alaska

Staff Writer
A light yet decadent dessert pie
Baked Alaska

The secret to David Burke's baked Alaska recipe is a little Kahlúa in the ice cream. I adapted this recipe to make it a green tea flavored ice cream. you can also make this recipe with either chocolate or vanilla cake, so feel free to adapt this recipe and leave out the cocoa.

8
Servings
3294
Calories Per Serving
Deliver Ingredients

Ingredients

For the ice cream

  • 8 Cups milk
  • 8 Cups heavy cream
  • 4 Tablespoons matcha green tea powder
  • 24 Ounces sugar, divided
  • 20 egg yolks
  • 21 Ounces white chocolate, cut into chunks
  • 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, matcha 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 white 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 matcha 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°F.   

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!

 

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.

Nutritional Facts

Total Fat
195g
100%
Sugar
284g
N/A
Saturated Fat
117g
100%
Cholesterol
939mg
100%
Protein
48g
96%
Carbs
360g
100%
Vitamin A
1667µg
100%
Vitamin B12
3µg
54%
Vitamin B6
0.5mg
23.5%
Vitamin C
3mg
6%
Vitamin D
8µg
2%
Vitamin E
6mg
31%
Vitamin K
22µg
28%
Calcium
859mg
86%
Fiber
10g
39%
Folate (food)
131µg
N/A
Folate equivalent (total)
336µg
84%
Folic acid
120µg
N/A
Iron
9mg
48%
Magnesium
213mg
53%
Monounsaturated
56g
N/A
Niacin (B3)
6mg
31%
Phosphorus
1047mg
100%
Polyunsaturated
9g
N/A
Potassium
1609mg
46%
Riboflavin (B2)
2mg
100%
Sodium
1257mg
52%
Sugars, added
257g
N/A
Thiamin (B1)
1mg
65.4%
Trans
2g
N/A
Zinc
6mg
39%

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