Holiday Baked Alaska Recipes

HOLIDAY BAKED ALASKA

Steps:

• Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
• Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
• Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
• In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
• When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
• With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
• Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
• Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.

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:

• 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.

BAKED ALASKA

Steps:

• Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
• Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
• When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined.
• Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
• Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray.
• Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
• Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely.

CATHY'S HOLIDAY BAKED ALASKA

Steps:

• BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
• In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
• Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
• ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
• FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
• MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
• Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
• ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
• Prepare meringue, working quickly spread over the cake and ice cream covering completely.
• Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
• Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.