Chocolate Lovers Baked Alaska Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE POUND CAKE AND NEAPOLITAN BAKED ALASKA



Chocolate Pound Cake and Neapolitan Baked Alaska image

Provided by Sandra Lee

Categories     dessert

Time 4h23m

Yield 6 to 8 servings

Number Of Ingredients 5

1 block carton (1/2 gallon) Neapolitan ice cream
4 (1-inch thick) slices chocolate swirl pound cake
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.
  • Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.
  • Preheat oven to 450 degrees F.
  • Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.

CHOCOLATE BAKED ALASKA



Chocolate Baked Alaska image

Make and share this Chocolate Baked Alaska recipe from Food.com.

Provided by LikeItLoveIt

Categories     Frozen Desserts

Time 25m

Yield 7 serving(s)

Number Of Ingredients 14

1/2 gallon chocolate chip ice cream
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup packed brown sugar
1 2/3 cups all-purpose flour (do not use self-rising)
1 cup packed brown sugar or 1 cup packed granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350F degrees degrees.
  • Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
  • 8 x 8 x 2 inches.
  • Mix in remaining ingredients except chocolate chips.
  • Sprinkle chocolate chips over batter.
  • Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
  • Sprinkle with powdered sugar if desired.
  • Cake can be mixed in bowl if desired.
  • Cut ice cream lengthwise into halves.
  • Place one half on plate.
  • Freeze.
  • Return remaining ice cream to freezer for another use.
  • Prepare cake as directed except.
  • Mix in bowl and grease and flour pan.
  • Bake as directed.
  • Cool.
  • Cover cookie sheet with aluminum foil.
  • Place cake on cookie sheet.
  • Place ice cream on cake 1 inch from one side.
  • Trim the other side of cake around ice cream, leaving a 1 inch edge.
  • Freeze cake and ice cream.
  • Heat oven to 500 degrees.
  • Beat egg white and cream of tartar until foamy.
  • Beat in brown sugar, 1 tablespoons at a time.
  • Continue beating until stiff and glossy.
  • Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
  • Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
  • Trim foil to edge of meringue, transfer cake to serving plate.
  • Cut into 6 slices.
  • Cut each slice into halves.
  • Serve immediately.

CHOCOLATE BAKED ALASKA



Chocolate Baked Alaska image

Provided by Bobby Flay

Categories     dessert

Time 10h50m

Yield 1 (9-inch) cake

Number Of Ingredients 30

2 tablespoons almond oil
2 cups blanched and sliced almonds
2 1/4 cups sugar
2 cups whole milk
1/2 cup heavy cream
3/4 cup unsweetened best-quality cocoa powder (recommended: Valrhona)
4 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons coffee liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Cooking spray
1 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, plus more for greasing pan
1/2 cup plus 1 tablespoon good-quality Dutch-process cocoa powder (such as Valrhona or Cocoa Barry)
3/4 cup muscovado light brown sugar
3/4 cup granulated sugar
3/4 cup strongly brewed black coffee, at room temperature
3/4 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
4 large egg whites, at room temperature
1 cup sugar
Pinch cream of tartar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 ounce bittersweet chocolate, finely shaved

Steps:

  • For the ice cream: Preheat the oven to 350 degrees F. Brush 1 baking sheet with almond oil; set aside. Place the almonds on another baking sheet and toast them until light golden brown, 5 to 7 minutes. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups sugar and 1/2 cup water and cook over medium-high heat, without stirring, until a medium amber color. Remove the caramel from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely. Coarsely chop and reserve. Heat the milk, cream and 1/2 cup sugar in a medium saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed until pale yellow and ribbons form, 3 to 5 minutes. Remove the bowl from the stand and slowly whisk in the hot chocolate mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture coats the back of the spoon. Do not allow the mixture to boil! Pour the mixture through a fine mesh strain into a bowl set over an ice bath and stir in the coffee liqueur, vanilla and salt. Stir until the mixture is cold. Place a piece of plastic wrap directly on top of the custard and chill completely in the refrigerator, at least 4 and up to 24 hours. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the coarsely chopped almond brittle. Spray a 2 quart glass bowl with cooking spray, line with plastic wrap and spray the plastic wrap. Scrape the ice cream into the bowl and smooth the top. The ice cream will not fill the bowl; you're looking for the larger surface of the ice cream to be about 8 inches in diameter. Press more plastic wrap over the top and freeze until solid, at least 4 hours. For the cake: Preheat the oven to 325 degrees F. Butter 1 (9-inch cake) pan and line the bottom with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth. Scrape the batter into the prepared pan and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in the pans on a baking rack for 20 minutes. For the meringue: Preheat the oven to 500 degrees F. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer. Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and almond extracts and the chocolate and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
  • To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.

More about "chocolate lovers baked alaska recipes"

THE PERFECT BAKED ALASKA: FOOD NETWORK | RECIPES, …
the-perfect-baked-alaska-food-network image
In order to turn out a successful Baked Alaska, you need three things: a layer of fluffy meringue, beautifully dense ice cream and a spongey pound cake.
From foodnetwork.com
Author By
See details


50 BEST CHOCOLATE DESSERT RECIPES | TOP DESSERTS FOR …
50-best-chocolate-dessert-recipes-top-desserts-for image
Calling all true chocolate lovers: these quick and easy cookies can be turned into bars if baked in a nine-inch square pan for 10-15 more minutes. Get the Recipe: Chocolate, Chocolate-Chip Cookies
From foodnetwork.com
See details


CHOCOLATE LOVERS BAKED ALASKA RECIPE - A CHOCOLATE …
2021-04-22 Remove from heat and set aside to cool. In a medium-sized bowl, add the eggs, granulated sugar, and brown sugar. Beat with a hand mixer for about 2-3 minutes until the …
From aredspatula.com
5/5 (3)
Category Dessert
Cuisine American
Total Time 1 hr 25 mins
  • Preheat oven to 325 degrees. Prep a 6-inch pan by spraying with pan release or softened butter. In a small bowl, mix the flours, cocoa powder, and salt. Set aside.In a small pan, melt the butter and chocolate over low heat. Stir constantly to keep the chocolate from burning. Remove from heat and set aside to cool.In a medium-sized bowl, add the eggs, granulated sugar, and brown sugar. Beat with a hand mixer for about 2-3 minutes until the eggs are light and fluffy. Add in the vanilla and mix to combine.Pour the chocolate/butter into the eggs while mixing. Last, add in the dry ingredients and mix only to combine. Pour batter into pan.Bake for about 25-35 minutes. Remove and allow to cool about 5 minutes in the pan, then turn out carefully onto a cooling rack. Allow to cool about 30 minutes.
  • Soften ice cream slightly. You will need a bowl that has a 6-inch opening. You will add the brownie base with the ice cream, so the bowl and 6-inch brownie need to fit together. Line the bowl with plastic wrap. Then scoop the ice cream into the bowl and press firmly to make sure it fills the bowl and there aren't gaps. If the brownie is cool enough press it on the top of the ice cream and move both to the freezer. Let these freeze until they are solid, at least 4 hours, but even longer is better.
  • Heat water in a pan. You will need a bowl that will sit just above the water for making the meringue. Add the egg whites and sugar to a metal or glass bowl. Whisk and cook for about 3 minutes, until the sugar is dissolved. Remove the bowl from the water and set it aside. You can whip your egg whites with either a hand mixer or a stand mixer. Stand by mixing it on low for about 2-3 minutes. This is to cool the meringue. Once the time has passed, turn the mixer to medium and whip for about a minute or so. Add your cream of tartar, then mix on high for at least 6 minutes. Add the vanilla during the last 30 seconds of mixing. Now, remove your cake and ice cream from the freezer. Place it on your serving plate. Spread generously with the meringue and torch right away. I like to stack more on top as it will start to melt as soon as you put it on. It is delicious served right away or place back in the freezer and take a slice when you are ready. Now, sit back and enjoy. You surely deserve it!
See details


BAKED ALASKA RECIPE- CHOCOLATE - A RED SPATULA
This baked Alaska recipe is one you are going to love! It is rich and decadent. It is made with a brownie base, chocolate ice cream dome, and covered in toasted meringue! Click for all the …
From aredspatula.com
See details


CHOCOLATE POUND CAKE AND NEAPOLITAN BAKED ALASKA RECIPES
Ingredients 16 oz frozen pound cake, thawed, (such as Sara Lee) 1/2 cup vanilla ice cream, softened 1/2 cup strawberry ice cream, softened 1/2 cup chocolate ice cream, softened 1 …
From recipegoulash.cc
See details


CHOCOLATE LOVER’S BAKED ALASKA | RECIPE | BAKED ALASKA, BAKED …
Aug 4, 2019 - Get Chocolate Lover’s Baked Alaska Recipe from Food Network. Aug 4, 2019 - Get Chocolate Lover’s Baked Alaska Recipe from Food Network. Pinterest. Today. Explore. …
From pinterest.com
See details


CHOCOLATE LOVERS BAKED ALASKA RECIPE - A CHOCOLATE EXPLOSION!
Sep 4, 2021 - This Chocolate Lovers Baked Alaska Recipe is just what every chocolate lover dreams of. Who could resist this classic dessert? Not me. Pinterest. Today. Explore. When …
From pinterest.com
See details


CHOCOLATE LOVERS' RECIPES | BAKED ALASKA, BAKING, NO BAKE BROWNIES
May 2, 2012 - Each of these desserts has an uncanny ability to make every chocolate lover - or Valentine - swoon. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com
See details


FLUFFY BROWNIE BAKED ALASKA RECIPE - CAKE LOVERS
2021-05-27 Step 1: Spray a 9-inch baking pan with nonstick spray and set aside. Step 2: Combine flour, baking powder, and salt in a mixing bowl; the dough can then be filtered …
From globalportal48h.com
See details


CHOCOLATE LOVERS BAKED ALASKA | BAKED ALASKA, DESSERTS, BAKING
Oct 21, 2019 - This Pin was discovered by Kathy George. Discover (and save!) your own Pins on Pinterest
From pinterest.com
See details


CHOCOLATE LOVERS BAKED ALASKA RECIPE - A CHOCOLATE …
Apr 23, 2021 - This Chocolate Lovers Baked Alaska Recipe is just what every chocolate lover dreams of. Who could resist this classic dessert? Not me. Pinterest. Today. Explore. When …
From pinterest.com
See details


CHOCOLATE LOVERS BAKED ALASKA RECIPE - A CHOCOLATE …
This Baked Alaska recipe is decadent and delicious, filled with raspberry sorbet, chocolate ice cream, fresh raspberries, and a layer of brownie. This is the perfect brownie baked Alaska for …
From pinterest.com
See details


CHOCOLATE BAKED ALASKA (BOBBY FLAY) RECIPE - EASY RECIPES
Preheat the broiler. Place 4 oven-safe cafe au lait bowls on a baking sheet. Combine the milk and cream in a medium saucepan and bring to a simmer over low heat.
From recipegoulash.cc
See details


CHOCOLATE LOVER'S BAKED ALASKA RECIPE | EAT YOUR BOOKS
Chocolate lover's baked Alaska from Food Network Magazine, September 2019 (page 60) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) ... If the …
From eatyourbooks.com
See details


TOP 45 CHOCOLATE BAKED ALASKA RECIPE RECIPES
Heat oven to 350F degrees degrees.Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.8 x 8 x 2 inches.Mix in remaining ingredients except chocolate …
From schoenfeld.vhfdental.com
See details


CHOCOLATE LOVER’S BAKED ALASKA | PUNCHFORK
1 4-ounce bar semisweet chocolate, chopped; 1 tablespoon unsweetened cocoa powder; 5 pints assorted chocolate ice cream; 1 11-ounce chocolate pound cake, sliced about 1/4 inch thick; …
From punchfork.com
See details


Related Search