Salted Chocolate Baked Alaska
Prep
45 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This stunning dessert combines my two greatest loves: chocolate and drama. Salted Chocolate Baked Alaska is easier to make than it looks, and the whole thing comes together in just 80 minutes, making it perfect for impressing guests without spending your entire day in the kitchen. The star of the show is that beautiful contrast between the warm, toasted meringue exterior and the cold ice cream center, all held together by a rich chocolate cake base. Plus, the dark chocolate in this recipe is packed with antioxidants that make indulgence feel just a little bit virtuous. If you've never torched a dessert at the table before, this is absolutely the moment to start.
Ella x
Ingredients
- 400 gsalted chocolate cake
- 1 gvanilla ice cream
- 300 ggranulated sugar
- 200 gall-purpose flour
- 150 gsalted butter
- 4egg whites
- 200 gunsalted chocolate chips
- 50 gcocoa powder
- 5 mLvanilla extract
- 50 gmeringue powder
- 100 mLheavy cream
- 150 ggranulated sugar (for caramel)
- 20 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Use a baking sheet lined with parchment paper for easy removal.
- 2
Prepare the salted chocolate cake by combining the flour, sugar, cocoa powder, and salted butter in a bowl. Add the egg whites and mix until just combined.
Tip: Don't overmix the batter.
- 3
Pour the batter into a 20cm round cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick comes out clean.
Tip: Let the cake cool completely in the pan.
- 4
Prepare the vanilla ice cream according to package instructions. Scoop the ice cream into a 4-serving bowl.
Tip: Cover with plastic wrap and freeze for at least 30 minutes.
- 5
Combine the granulated sugar and heavy cream in a saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
Tip: Remove from heat and stir in the meringue powder.
- 6
Pour the caramelized sugar mixture over the vanilla ice cream and stir gently to combine.
Tip: Let the mixture cool and set at room temperature for at least 10 minutes.
- 7
Prepare the meringue topping by whipping the egg whites until stiff peaks form. Add the granulated sugar and whip until combined.
Tip: Use a stand mixer or hand mixer for this step.
- 8
Spread the meringue topping over the vanilla ice cream and salted chocolate cake. Sprinkle with flaky sea salt and bake in a preheated oven at 200°C (400°F) for 5-7 minutes or until golden brown.
Tip: Don't overbake the meringue.
- 9
Remove the Baked Alaska from the oven and let it cool for 5 minutes. Slice and serve immediately.
Tip: Use a sharp knife to slice the dessert.
- 10
Serve the Baked Alaska immediately, or store in an airtight container in the freezer for up to 3 days.
Tip: Let the dessert sit at room temperature for 10-15 minutes before serving.
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