Blackout Baked Alaska Recipes

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
• Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

BLACK HOLE BAKED ALASKA

Steps:

• For the Black-Hole Chocolate Disc:.
• In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper.
• Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger.
• Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center.
• For the Meringue:.
• In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form.
• Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

HEAVENLY BAKED ALASKA

Steps:

• In a small bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tablespoons at a time, and continue beating until stiff and glossy.
• Place cake slices on ungreased baking sheet,. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. (To store for longer periods, up to 2 weeks, place unbaked Alaska in cake box and over wrap with plastic).
• Preheat oven to 475°F Bake 2-4 minutes or until meringue is delicately browned. Serve at once.
• Choose ice cream that contrasts in color and flavor with cake, i.e. vanilla ice cream on brownies; peppermint on chocolate cake; fruit sherbet on jelly roll.

SIMPLE BAKED ALASKA

Steps:

• Lay ice cream bricks side by side; measure length and width.
• Trim cake 1 inch larger on all sides than ice cream measurements.
• Place cake on a piece of foil.
• Center ice cream on cake.
• Cover; freeze till firm.
• At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
• Transfer cake with ice cream to a baking sheet.
• Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
• Swirl to make peaks.
• Place oven rack in lowest position.
• Bake in a 500F degrees oven about 3 minutes or till golden.
• Slice; serve immediately.

BAKED ALASKA SAINT PIERRE

Steps:

• Make filling:
• Beat marmalade into vanilla ice cream in a bowl with a wooden spoon until combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inch cake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
• Make génoise:
• Put oven rack in middle position and preheat oven to 350°F. Butter 9-inch cake pan and line bottom with a round of parchment or wax paper, then butter paper.
• Sift flour and salt into a bowl.
• Heat eggs and sugar in a large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm and sugar is dissolved.
• Remove bowl from pot and add zest and liqueur, then beat with an electric mixer at high speed until very thick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10 minutes with a handheld). If using a tall narrow bowl, transfer to a large wide bowl (to facilitate folding). Resift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold butter into about 1 cup batter in a small bowl until just combined, then fold butter mixture into remaining batter gently but thoroughly until just combined. Spread in buttered pan, smoothing top.
• Bake cake until a wooden pick or skewer inserted in center comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, then run a thin knife between cake and side of pan and invert rack over cake. Flip cake onto rack and cool completely. Peel off paper.
• Cut cake horizontally in half with a long serrated knife to form 2 layers, then tightly wrap each layer in plastic wrap and freeze 30 minutes.
• Put 1 cake layer on plate or inverted cake pan (at least 10 inches, but small enough to fit in your freezer). Dip pan containing vanilla ice cream mixture in a large bowl of hot water briefly to loosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), and unmold ice cream onto cake. Top vanilla ice cream layer with second cake layer, cut side up. Unmold sorbet layer onto cake in same manner and freeze ice cream cake until firm, about 1 hour.
• Make meringue:
• Beat egg whites and a pinch of salt in a large bowl with cleaned beaters at moderately high speed until foamy, then add cream of tartar and continue to beat until whites hold soft peaks. Add sugar a little at a time, beating, and continue beating until whites just hold stiff, glossy peaks. Beat in vanilla.
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Transfer frozen cake (still on plate or inverted cake pan) to a baking sheet lined with parchment or wax paper and spread meringue over cake, making it at least 1 inch thick and mounding it on top. Make an indentation with a tablespoon in center of meringue deep enough to fit eggshell. Bake cake until edges are lightly browned, about 5 minutes. Carefully transfer cake to a serving plate using 2 metal spatulas and place eggshell in indentation. Pour liqueur into eggshell and carefully ignite with a kitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.

BLACKOUT BAKED ALASKA

Steps:

• 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.