Mint Chocolate Baked Alaska
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
You're going to love this showstopper dessert that's easier to make than it looks. My Mint Chocolate Baked Alaska combines a fluffy mint sponge cake with dark chocolate and a cloud of whipped cream, all ready in just under an hour. The fresh mint isn't just delicious, it's packed with antioxidants that aid digestion too. What I appreciate most is how straightforward the whole process is, and the ingredients are probably already in your kitchen. Trust me, your guests will be absolutely amazed.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter
- 2large eggs
- 5mint extract
- 200dark chocolate chips
- 300heavy cream
- 150unsalted milk
- 50confectioner's sugar
- 1baking soda
- 1salt
- 10chopped fresh mint
- 2vanilla extract
- 100unsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
In a medium bowl, whisk together flour, sugar, baking soda, and salt. Add softened butter and mix until just combined. In a small bowl, whisk together eggs and mint extract. Add egg mixture to dry ingredients and mix until a smooth batter forms. Fold in chopped fresh mint.
Tip: Don't overmix the batter.
- 3
Pour the batter into a 20cm (8 inch) round cake pan and smooth the top.
Tip: Use a light touch to prevent the cake from becoming too dense.
- 4
Bake the cake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool completely in the pan.
- 5
In a medium saucepan, combine heavy cream, unsalted milk, confectioner's sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Don't let the mixture boil or scald.
- 6
Remove the saucepan from the heat and stir in dark chocolate chips until melted and smooth.
Tip: Let the chocolate sauce cool slightly before using.
- 7
To assemble the Baked Alaska, place a scoop of ice cream in the bottom of a serving glass or parfait dish. Top with a slice of cake, followed by a spoonful of mint chocolate sauce. Repeat this process one more time, ending with a scoop of ice cream on top.
Tip: Use a spatula to spread the sauce evenly and create a smooth layer.
- 8
Cover the dish with plastic wrap and place in the freezer for at least 2 hours, or until the ice cream is set.
Tip: This will help the ice cream hold its shape and prevent it from melting too quickly.
- 9
Just before serving, sprinkle confectioner's sugar over the top of the ice cream.
Tip: This will add a sweet and festive touch to the dish.
- 10
Serve immediately and enjoy!
Tip: Baked Alaska is best served immediately, as the ice cream will start to melt quickly after assembly.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.