Blackout Baked Alaska
"From Everyday with Rachel Ray August 2009. My first sampling of this dessert was on a cruise to Alaska. Such a neat concept to have a baked frozen dessert. Prep time does not include Freezing time"
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- cooking spray
- 1⁄2 cup boiling water
- 1 tablespoon instant espresso powder
- 1⁄4 cup vegetable oil
- 1 large egg plus 4 large egg white
- 1 tablespoon pure vanilla extract
- 1 1⁄2 cups granulated sugar
- 1 cup all-purpose flour or 1 cup gluten-free flour, blend
- 1⁄2 cup packed brown sugar
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 pints chocolate sorbet
directions
- Preheat the oven to 350°. Coat a 9-by-13-inch baking pan with cooking spray; line with parchment paper. In a bowl, combine the boiling water and espresso. Whisk in 1/4 cup cold water, then the oil, whole egg and vanilla.
- In a large bowl, whisk together 1/2 cup granulated sugar, the flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Whisk the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool completely on a rack, then invert onto a baking sheet. Discard the parchment paper. Line the pan with another piece of parchment paper.
- Using a 2 1/2-inch cutter, cut the cake into 8 rounds and transfer to the prepared baking pan; freeze for 30 minutes. Using a 2-inch-wide ice cream scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and freeze for at least 3 hours or overnight.
- In a small saucepan, combine the remaining 1 cup granulated sugar with 1/4 cup water and cook, stirring, over medium heat until the sugar is dissolved. Boil until slightly reduced, about 3 minutes.
- Using an electric mixer, beat the egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle in the sugar syrup, then beat on high speed until the egg whites are stiff and glossy, about 8 minutes. Pipe or spread the meringue over each cake to cover. Freeze for up to 1 hour.
- Preheat the broiler. Broil the meringue-covered cakes until lightly browned, about 2 minutes.
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Reviews
-
I believe this is the very first time I ever made 'baked Alaska' & I thoroughly enjoyed putting it all together (as well as eating it, too)! Had company for mixed drinks (mine are definitely not alcoholic, but they are a blend of juices, so . . .) & dessert, & baked Alaska is what I served! Turned out very well & was a big hit, even on a cold winter evening! Definitely a keeper of a recipe! [Made & reviewed in Healthy Choices ABC tag]
RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
