Coffee Baked Alaska with Mocha Sauce

Name: Coffee Baked Alaska with Mocha Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps coffee liqueur; 0 teaspoons cream of tartar; 4 larges egg whites; 946 milliliters coffee ice cream, softened; 305 grams frozen pound cake; 283 grams semisweet chocolate, chopped; 355 milliliters freshly brewed strong coffee; 79 milliliters sugar

Need a gluten free, dairy free, and fodmap friendly beverage? Coffee Baked Alaska with Mocha Sauce could be a spectacular recipe to try. This recipe makes 8 servings with 614 calories, 10g of protein, and 28g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of coffee liqueur, coffee ice cream, egg whites, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan.

Ingredients you will need

Ice Cream

Equipment you will use

Frying Pan

Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.

Ingredients you will need

Ice Cream

Equipment you will use

Frying Pan

Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form.

Ingredients you will need

Cream Of Tartar

Liqueur

Sugar

Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.

Ingredients you will need

Spread

Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)

Ingredients you will need

Semisweet Chocolate