Friday, April 29, 2011

Baked Chocolate Alaska

I promised it and here it is!! A great dessert!!! Stressful the first time you make it.... How is it that the ice cream doesn't melt in a 500F oven??? The answer is quite simple. The piped meringue serves as insulation against the heat.

The traditional Alaska is ice cream on top of a cake base, covered with a meringue. You then have two choices...The 500F oven or the culinary torch. I picked the oven, and changed the base for the dessert. I replaced the cake base by my usual Chocolate Crust. It is faster to prepare and adds a nice crunchiness to the dessert.

I love chocolate, so of course I chose chocolate ice cream. Home made chocolate ice cream (you'll find the link to that recipe below). But you may change the flavors, choose two different flavors...It is all up to you!

Baked Chocolate Alaska


1 package Nabisco Chocolate wafers
1/2 cup butter, melted

One recipe Chocolate Ice Cream (may be prepared ahead)

Swiss Meringue:
8 large egg whites
1 1/3 cup sugar
2 tsp cream of tartar
1 tsp vanilla extract

Prepare the crust:
Preheat the oven to 350F.
Place the chocolate wafers in the bowl of a food processor and pulse until fine crumb.
Transfer to a medium bowl and add the melted butter. Mix well until butter is sompletely incorporated.
Transfer to the bottom of a metal pie dish with removable bottom. Press hard until crust is compact.
Bake for about 8 minutes, until fragrant.
Remove from oven and set aside to cool.

Chocolate ice Cream:
Prepare the chocolate ice cream according to recipe directions and churn. After churning, transfer to a round bowl lined with plastic wrap and freeze. When frozen, cover top with plastic wrap as well.

Swiss meringue:
Fill the bottom of a medium saucepan with water and bring to a simmer.
In the bowl of an electric mixer, combine the egg whites with the sugar and the cream of tartar. Place over the saucepan and whisk constantly until the sugar is dissolved and mixture is warm to the touch, about 3 minutes. To check if the sugar is completely dissolved, rub the whites between your fingers.
Transfer the bowl to the electric mixer stand  fitted with the whisk attachment, and whip on low speed. Increase the speed gradually to high and keep whipping until the whites are shiny and form stiff peaks, about 10 minutes.
Add the vanilla and mix until combined.
Use immediately.

Turn the ice cream over on the pie crust, round side up.
Using a pastry bag fitted with a large star tip, pipe the meringue on the ice cream, starting at the base. You really have to make sure that you seal the ice cream in, first at the base and then all around. Remember...It will go in a really hot oven!!
Sprinkle a tablespoon of cocoa through a sieve on top of the meringue.
Once you are done with the meringue, place the Alaska in the freezer until ready to serve.

Before serving, heat the oven to 500F.
Place the frozen Alaska in the oven and bake for about 3 to 5 minutes, until meringue is golden.
You may achieve the same result with a culinary torch instead of baking the dessert.

You can also make individual desserts following the same steps. I would definitely use a torch tough to brown the meringue!

1 comment:

  1. I think you need to perfect it. When are you making it again?



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