Mini Baked Alaska
User Reviews
5
Mini Baked Alaska
Description
Mini Baked Alaska features a small, homemade chocolate cake made with cake flour, cocoa powder, and melted milk chocolate as its base. This cake forms a tender, moist foundation with a subtle chocolate richness. Softened ice cream of any preferred flavor is shaped atop the cake. The dessert is then covered in a freshly made meringue composed of heated egg whites and granulated sugar whipped to stiff peaks, creating a glossy, airy layer that insulates the ice cream during finishing.
The final step involves browning the meringue using a kitchen torch or by briefly broiling in the oven until it turns a light golden. This caramelizes the sugar on the surface, adding flavor and visual contrast. The combination of cold ice cream, soft chocolate cake, and toasted meringue makes for a multifaceted texture and taste experience.
This dessert suits serving immediately after assembling and browning. It works well for individual presentations or small gatherings due to its mini size. The recipe notes alternatives for finishing without a torch and highlights the importance of timing to preserve the ice cream’s texture.
Ingredients
Mini Chocolate Cake:
- ¼ C cake flour sifted
- ¼ teaspoon baking powder
- pinch salt
- 1 ½ tablespoon cocoa powder sifted
- 1 egg large
- 1 tablespoon granulated sugar
- 3 tablespoon milk whole
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 30 g milk chocolate melted
Ice cream:
- ½-1 C Ice cream softened, flavour of your choice
Meringue:
- 1 egg large, white
- 3 tablespoon granulated sugar
Instructions
Make the chocolate cake:
- Sift together the dry ingredients into a bowl.
- In a separate bowl, beat the egg, sugar, milk, oil, and vanilla extract together.
- Melt the chocolate, cool it slightly and stir it into the egg mixture.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Pour the batter into a lightly greased 4" springform pan.
- Bake at 350°F/177°C for about 13-15 minutes, or until a toothpick inserted comes out with slight crumbs clinging to it.
- Let the cake cool, and then slice off the domed top.
Make the meringue: (Don't make the meringue until you're ready to serve).
- Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water.
- Whisk until the egg white becomes foamy and the sugar dissolves, reaching a temperature of 160°F/71°C.
- Remove from heat, attach the bowl to the stand mixer and whisk until the meringue reaches stiff peaks.
Assemble:
- Line a small bowl (with an approximate 4" diameter at its opening) with plastic wrap, and make sure there's enough overhang.
- Place anywhere from ½ C to 1 C of softened ice cream into the small bowl and smooth out with the back of a spoon. (Have enough space for the cake to sit on top).
- Freeze the ice cream for 2 hours. Remove from the freezer and place the chocolate cake onto the ice cream and wrap it up.
- Return to the freezer to freeze for 4-6 hours.
- When ready to serve, make the meringue.
- Remove the cake/ice cream from the freezer. Cover the cake with the meringue and carefully use a kitchen blowtorch to lightly caramelize the exterior.
- Serve immediately.
Notes
- If you don't have a kitchen blowtorch, use the oven broiler for 2-3 minutes to brown the meringue carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 49mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 78IU | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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