Strawberry and Chocolate Baked Alaska

Name: Strawberry and Chocolate Baked Alaska
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters all purpose flour; 1 teaspoons baking powder; 3 larges egg whites; 2 larges eggs; 0 teaspoons salt; 170 grams bittersweet or semisweet chocolate, chopped; 1 pint strawberry ice cream, slightly softened; 355 milliliters sugar, divided; 6 Tbsps (3/4 stick) unsalted butter; 21 grams unsweetened chocolate, chopped; 2 Tbsps unsweetened cocoa powder

Strawberry and Chocolate Baked Alaska might be just the side dish you are searching for. One portion of this dish contains roughly 9g of protein, 32g of fat, and a total of 685 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have all purpose flour, butter, chocolate, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes.

Ingredients you will need

Bittersweet Chocolate

Unsweetened Baking Chocolate

Butter

Equipment you will use

Baking Paper

Baking Pan

Sauce Pan

Oven

Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend.

Ingredients you will need

Baking Powder

Chocolate

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.

Equipment you will use

Oven

Frying Pan

Cut around cake in pan.

Equipment you will use

Frying Pan

Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.

Ingredients you will need

Strawberry Ice Cream

Ice Cream

Equipment you will use

Ice Cream Scoop

Baking Paper

Cutting Board

Baking Sheet

Frying Pan

Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes.

Ingredients you will need

Water

Equipment you will use

Hand Mixer

Bowl

Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round.

Ingredients you will need

Ice Cream

Equipment you will use

Baking Sheet

Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.

Ingredients you will need

Spread