7 ratings

Baked Alaska

Name: Baked Alaska
Yield: 8
Ingredients: 8 cup milk; 8 cup heavy cream; 4 tablespoon matcha green tea powder; 24 ounce sugar, divided; 20 egg yolks; 21 ounce white chocolate, cut into chunks; 7 tablespoon kahlúa; 1/2 tablespoon vanilla extract; 1 1/2 cup egg whites; 1 cup sugar; pinch of cream of tartar; 1 cup confectioner's sugar; 5 cup all-purpose flour; 2 1/2 cup sugar; 1 1/4 cup cocoa powder; 2 1/2 tablespoon brown sugar; 2 teaspoon salt; 4 1/2 cup buttermilk; 2 cup butter, room temperature; 4 eggs; 2 teaspoon vanilla extract; 12 ounce melted chocolate

September 27, 2012

Anne Dolce

Staff Writer

A light yet decadent dessert pie

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.

Servings

3294

Calories Per Serving

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!

Nutritional Facts

Servings8

Calories Per Serving3294

Total Fat195g100%

Sugar284gN/A

Saturated117g100%

Cholesterol939mg100%

Protein48g96%

Carbs360g100%

Vitamin A1667µg100%

Vitamin B123µg54%

Vitamin B60.5mg23.5%

Vitamin C3mg6%

Vitamin D8µg2%

Vitamin E6mg31%

Vitamin K22µg28%

Calcium859mg86%

Fiber10g39%

Folate (food)131µgN/A

Folate equivalent (total)336µg84%

Folic acid120µgN/A

Iron9mg48%

Magnesium213mg53%

Monounsaturated56gN/A

Niacin (B3)6mg31%

Phosphorus1047mg100%

Polyunsaturated9gN/A

Potassium1609mg46%

Riboflavin (B2)2mg100%

Sodium1257mg52%

Sugars, added257gN/A

Thiamin (B1)1mg65.4%

Trans2gN/A

Zinc6mg39%