Best Chocolate Baked Alaska Recipe

Chocolate alaska cake

This chocolate Baked Alaska recipe is light, low calorie at only 138 calories per serving, and oh so good!

Trivia: Baked Alaska is a common dessert on the final dinner of a cruise.

Tip: The secret to elevating your baking to the sublime lies in using top quality chocolate.

Tip: If you’re not concerned about calories, use ice cream rather than ice milk.

Chocolate Baked Alaska



1 pint chocolate ice milk, softened a little
1 pint strawberry sorbet, softened a little
Angel Layer Cake (purchased or made with the recipe below)
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup of sugar


Line two 8-Inch Round Cake Pans with wax paper. Make sure the wax paper extends up over the edges. Smooth the slightly softened ice milk into one pan. Spread the strawberry sorbet into the other pan. Place these in the freezer until both ice milk and sorbet are firmly frozen.

Place the Angel Layer Cake on a serving dish that is oven proof. Next, turn the ice milk pan upside down over the cake. Remove the pan and wax paper. Turn the sorbet pan upside down over the chocolate ice milk. Remove the pan and paper. Refreeze these layers for an additional hour or until they are frozen very hard.

Preheat oven to 475°F.

Bring the egg whites to room temperature. Using a good mixer like the KitchenAid Artisan 5-Quart Stand Mixersir?t=businesswriti 20&l=as2&o=1&a=B0000DEKCA, beat the egg whites until they are foamy. Add the cream of tartar and vanilla and continue beating until they form soft peaks. Add the sugar one tablespoonful at a time, beating until you have stiff peaks.

Remove the frozen layers from the freezer. Working quickly, spread the meringue over the surface. Be sure that the edges are sealed to the serving dish.

Bake in the very hot oven for one minute. The meringues will be lightly browned. Remove your Chocolate Baked Alaska from the oven. Slice and serve immediately.

Angel Food Cake

6 egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 2 tablespoons sugar
1/2 cup sifted cake flour


Beat the egg whites until they foam. Add the cream of tartar, vanilla and salt. Beat until soft peaks occur, then gradually add the sugar, 1 tablespoonful at a time. Beat until you have stiff peaks.

Fold the flour into the egg whites, one third at a time. Do this gently so as not to break the air bubbles. Pour this into an ungreased nine-inch round cake pan and bake at 325°F for 30 minutes. Remove from oven. Cool in pan for 40 minutes then remove to a wire rack. Cool completely before assembling the Chocolate Baked Alaska.

This recipe for Chocolate Baked Alaska makes 12 servings.



Jenny - Author

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