Baked Alaska with Chocolate Cake and Cacao Nib Vanilla Bean Ice Cream

September 18, 2009 { }

I thought about making sugar-free, gluten-free Baked Alaska all summer long. That’s as far as I got. When Katrina of Gluten-Free Gidget posted her theme – Dinner with Disney – for this month’s Go Ahead Honey, It’s Gluten-Free! Round-Up I finally had my excuse to bake ice cream.

Can you guess what Disney movie this honors? Yep, Ice Age. What better dessert to pay homage to this great flick than ice cream baked in mounds of fluffy white meringue? They even look like little glaciers!

The best part about Baked Alaska is that it’s so much fun to eat – the creaminess of the soft ice cream as it slightly soaks into the spongy, moist cake. Topped with airy meringue that’s reminiscent of crispy, fire toasted marshmallows, it’ll bring a smile to your face. I promise.

Another great thing is that you can make it ahead of time and bake it in two minutes flat. I used my vanilla bean ice cream with 1/3 cup of raw cacao nibs stirred in the last few minutes of freezing but you can use any flavor or type of ice cream that works for you. I made individual Baked Alaskas – I think they’re cute. You could just as easily use the same concept to make a larger one.

The meringue and the cake actually insulate the ice cream and it doesn’t melt when it’s baked. In fact, you should wait 5 – 10 minutes after removing it from the oven before serving it so the ice cream can soften to the perfect consistency.

I was able to cut 11 cake rounds from the cake (which, by the way has been labeled as the best cake I’ve ever made by my husband) but the meringue will make enough for 6 individual desserts. If you want to make more, just double the meringue portion of the recipe.

If Baked Alaska intimidates you, I’m going to simplify it. It’s only comprised of a few simple steps and produces a dessert that will fill your guests with awe and wonder, just like our beloved Walt Disney.

1. Make the cake and cut it into 2 1/2 inch rounds. Freeze the cake rounds overnight.
2. Top the cake rounds with a scoop of ice cream. Freeze 3 hours or overnight.

3. Make meringue and spread it on the ice cream & cake. Freeze for at least an hour.

4. Bake at 500 degrees F for 2 – 3 minutes. Eat and smile.

September’s edition of Go Ahead Honey, It’s Gluten Free! will be up at the end of the month at Gluten-Free Gidget. I’ll remind you to stop by so and see the other gluten-free dishes that have been cooked up for an amazing Dinner with Disney!

Also – Do you have your post ready for Slightly Indulgent Monday? I do!! Link any post – old or new – with fabulous food made a little bit healthier. Or, stop by and comment for a chance to win Monday’s give-away – one of my favorite cookbooks for inspiration – Martha Stewart’s Cupcakes.

Fall Festival 2009 starts Monday and goes all week long! I want you to join in and share your favorite fall recipes. Read about it here, and make sure to look for the give-aways, too!

What dishes do you make that wow your friends and family? Let’s talk about it!

Find more food and good living inspiration at:

Finer Things Friday at The Finer Things in Life
Foodie Friday at Designs by Gollum
Recipe Swap at The Grocery Cart Challenge

Print friendly recipe
Individual Baked Alaska with Chocolate Cake and Cacao Nib Vanilla Bean Ice Cream
makes 6 individual Baked Alaskas
adapted from Everyday with Rachel Ray

Cake Ingredients:
makes 1 thin 9 x 13 cake

1/2 cup boiling water
1 tablespoon espresso powder
1/4 cup cold water
1/4 cup oil – vegetable, canola, or grapeseed
1 extra large egg, lightly beaten
1 tablespoon good quality vanilla extract
1/2 cup agave nectar
1 cup gluten-free flour blend
1/2 cup dutch processed cocoa power
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Ice Cream:

2 pints of your favorite ice cream, enough for 6 generous scoops

Meringue:

4 egg whites
2 tablespoons of agave nectar

Make the cake:

Preheat oven to 350 degrees F. Coat a 9 x 13 inch baking pan with cooking spray and line with parchment paper.

In a heat-proof bowl, combine the boiling water and espresso powder. Whisk in the cold water, vegetable oil, egg, and agave.

Sift dry ingredients into a large bowl. Make a well in the center and add wet ingredients, whisking until just combined. Place batter into prepared pan and use a rubber spatula coated with cooking spray to level the batter.

Bake for 16 – 18 minutes, until a toothpick inserted in the middle of the cake tests clean. Let cool on a baking rack and then invert the cake onto a parchment lined baking sheet. Using a 2 1/2 inch round cookie cutter, cut at least 6 rounds. Place waxed or parchment paper between rounds, place in a freezer safe container and freeze overnight. Freeze any remaining cake scraps and use as a crumbly ice cream topping.

Top cake with ice cream:

Place frozen cake rounds on a parchment lined baking sheet. Use a standard spring release ice cream scoop to top each round with a scoop of ice cream. Wrap with saran wrap and freeze overnight.

Make meringue:

Place egg whites in a clean, stainless steel or glass bowl. Mix on medium speed until soft, billowy mounds form. Add agave and continue mixing until egg whites form stiff peaks.

Remove ice cream and cake from freezer. Completely cover each one with meringue by either using and offset spatula or piping with a pastry bag. If you use an offset spatula, after covering completely, use a spoon to pull the meringue to decorative points all over the dessert.

Return to freezer for at least an hour.

Bake your Alaska!

Preheat the oven to 500 degrees F. Bake for 2 -3 minutes until meringue is golden brown. Watch carefully because this happens fast!

Transfer to individual plates and let sit for 5 – 10 minutes before serving.

Enjoy!

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Comments

33 Responses to “Baked Alaska with Chocolate Cake and Cacao Nib Vanilla Bean Ice Cream”

ButterYum
September 18th, 2009 @ 9:57 am

I love, love, love this. Such a cute idea to cut the cake into individual servings. Thanks for posting!

[Reply]
Amy Reply:
September 18th, 2009 at 9:58 am
Thanks for the feedback. I’m glad that I’m not the only one who thinks it’s cute.

[Reply]
Gollum
September 18th, 2009 @ 10:37 am

Oh, I’m loving this. The individual servings are truly inspired. What a great dessert for Thanksgiving!

[Reply]
Mary
September 18th, 2009 @ 12:09 pm

What a lovely dessert. I love individual portions and the fact that nothing was lost in the translation from large to small.

[Reply]
Amy Reply:
September 18th, 2009 at 1:13 pm
I didn’t think about that, but you’re right – it’s just as good. Actually, you might get a little more meringue with the small ones but I love the texture contrast so it works for me.

[Reply]
Karen
September 18th, 2009 @ 12:33 pm

This looks so yummy. I love anything ice cream. I haven’t had Baked Alaska since my cruise.

[Reply]
Sandy Gillett
September 18th, 2009 @ 2:49 pm

Your creations continue to amaze me. This seems so simple and just too good to be true!

[Reply]
Amy Reply:
September 18th, 2009 at 4:16 pm
Maybe you can whip up a vegan version!

[Reply]
Cass @ That Old House
September 18th, 2009 @ 4:36 pm

Spectacular dessert! What a showstopper – and the presentation as individual Alaskas is wonderful.
Cass

[Reply]
~ ~Ahrisha~ ~
September 18th, 2009 @ 5:30 pm

Your baked Alaska looks wonderful. I really need to make these again.
~ ~Ahrisha~ ~

[Reply]
gfe--gluten free easily
September 18th, 2009 @ 6:07 pm

Tell me when you sleep again! It seems like you have a new post daily (and not lightweight ones either!) and are particpating in about 85 blog carnivals at once! I am in awe, Amy. Love this Baked Alaska!

Shirley

[Reply]
Lauren
September 18th, 2009 @ 6:47 pm

Yum! This looks amazing. I love baked alaska, but haven’t had it in forever (and never with cake inside), but I love this variation =D.

[Reply]
Kari
September 18th, 2009 @ 8:07 pm

This looks really good. I’m going to print this out and try it soon. I’ve always wanted to try making Baked Alaska and just have never done it. Thanks for posting it.

[Reply]
Joyce
September 18th, 2009 @ 9:17 pm

Nice presentation with individual servings.
Joyce

[Reply]
Kimi @ The Nourishing Gourmet
September 19th, 2009 @ 12:06 am

Those look amazing!

[Reply]
Liz@HoosierHomemade
September 19th, 2009 @ 7:20 am

You make it look so easy! I’ve never tried it, but I think I will know with your inspiration.
Thanks for sharing!
~Liz

[Reply]
Alta
September 19th, 2009 @ 10:49 am

OMG this looks so good! Have to make it!

[Reply]
Amy @ Finer Things
September 19th, 2009 @ 11:26 am

I’ll be over for dessert at 8:00!

[Reply]
cheryl
September 19th, 2009 @ 2:01 pm

those are so cute. love it!

[Reply]
Sophie
September 20th, 2009 @ 1:27 pm

These look great! I almost forgot about this round-up, thanks for reminding me .

[Reply]
Linda
September 20th, 2009 @ 4:15 pm

Those look great–perfect for Ice Age. You make such beautiful creations, and make it sound so easy.

[Reply]
Amy
September 20th, 2009 @ 4:27 pm

Thanks, everyone, for your wonderful feedback. If you make this, I’d love to hear what you think. It’s always a learning experience to see my recipes through another person’s eyes.

[Reply]
e-Mom
September 20th, 2009 @ 7:41 pm

These are amazing! Printing your recipe “as we speak.” I’ve never baked ice cream before, but you’ve convinced me to try. These individual servings fit nicely into the cupcake craze. Well done. :~D

e-Mom @ Susannah’s Aprons
http://susannahsaprons.blogspot.com

[Reply]
Amy Reply:
September 20th, 2009 at 9:04 pm
Thanks, Suzannah! I didn’t think about the cupcake craze, but I have to agree. Let me know what you think.

[Reply]
Jenn AKA The Leftover Queen
September 21st, 2009 @ 10:46 am

This is AWESOME Amy! I have been wanting to make baked alaska for a while now! I love your individual ones! Thanks for the recipe!!!

[Reply]
Christine
October 4th, 2009 @ 5:29 pm

Holy wow delicious! I’ve always wanted to try making baked alaska – now I have an excuse!

[Reply]
Vincent
February 24th, 2010 @ 6:11 pm

Amy,

This recipe is fantastic! I was unsure about the dark chocolate cake at first but it tastes great with the ice cream! I did have some trouble with the meringue. It wasn’t as thick as I’d have liked it to be. You mentioned that sugar could be used to replace the nectar, I was just wondering exactly how much sugar that would be.

Thanks a bunch!

[Reply]
Amy Reply:
February 25th, 2010 at 7:53 pm
@Vincent, Hey Vincent!! I don’t use white sugar so I can’t give an exact amount but try 2 – 4 tablespoons of sugar. Agave is sweeter than sugar so you need a little more. Also, it could be that the eggs weren’t whipped just right – check out this post with some info about whipping egg whites.

[Reply]
Vincent Reply:
February 25th, 2010 at 9:30 pm
@Amy, Awesome! I’ll try it again this weekend thanks!

[Reply]
Amy Reply:
February 25th, 2010 at 10:31 pm
@Vincent, Sometimes I just try one part of a recipe to see if it works. If you wanted, you could try to just brown the meringue before going through the entire process. That way you can trouble shoot the meringue before topping off the Baked Alaska.
nela
April 13th, 2010 @ 12:02 pm

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[Reply]
Juday
June 29th, 2010 @ 6:36 am

Wow… I’m amazed by your wonderful blog from text to picture.. wow it looks like so delicious. do you have any fliers or brochures? I wanna see it.. also do you how much if I Buy in finish product?

[Reply]
Amy Reply:
June 30th, 2010 at 10:16 am
@Juday, I don’t sell these…I just share the recipes I make.

[Reply]