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Baked Alaska

Name: Baked Alaska
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 10-12
Cuisine: American recipes
Ingredients: 115g butter, softened, plus extra; for greasing; 115g caster sugar; 2 large free-range eggs; 85g self-raising flour; 25g cocoa powder; 1-2 tbsp milk; For the alaska topping; 4 large free-range egg whites; 170g caster sugar; 75ml amaretto liqueur; 225g raspberries; 500ml good-quality tub vanilla ice cream; 1 Crunchie bar (34g), crushed

Published: 30 Jun 08
Updated: 2 May 24

In a kitsch (and extremely tasty) twist on the classic recipe, this retro baked Alaska contains chocolate, honeycomb and amaretto.

Want to make individual ones? Try these mini baked Alaskas.

Medium
July 2008

Test kitchen approved

Serves 10-12
Hands on time 25 mins, 25 mins cooking time, plus cooling

In a kitsch (and extremely tasty) twist on the classic recipe, this retro baked Alaska contains chocolate, honeycomb and amaretto.

Want to make individual ones? Try these mini baked Alaskas.

Nutrition: per serving

Calories: 342kcals
Fat: 16.6g (9.7g saturated)
Protein: 5.5g
Carbohydrates: 42.1g (34.8g sugar)
Salt: 0.4g

Based on 12

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Ingredients

115g butter, softened, plus extra
for greasing
115g caster sugar
2 large free-range eggs
85g self-raising flour
25g cocoa powder
1-2 tbsp milk

For the alaska topping

4 large free-range egg whites
170g caster sugar
75ml amaretto liqueur
225g raspberries
500ml good-quality tub vanilla ice cream
1 Crunchie bar (34g), crushed

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Method

Preheat the oven to 190°C/fan 170°C/gas 5. Grease and base line a 20cm round cake tin. Using a mixer or electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time, whisking after each is added. Sift in the flour and cocoa and mix gently, adding enough milk to make a soft dropping consistency. Spoon evenly into the tin and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool completely.
Shortly before serving, preheat the oven to 240°C/fan220°C/gas 9. Using an electric hand whisk, beat the egg whites to stiff peaks. Slowly pour in the sugar, whisking all the time, until the meringue is glossy.
Place your chocolate cake in the centre of a shallow, ovenproof dish, and prick all over with a thin skewer. Drizzle over the amaretto and top with half the raspberries. Cut the ice cream into 4 and pile on top of the berries. Top with the remaining berries and sprinkle over the Crunchie crumbs. Using a spatula, cover with the meringue, ensuring that the filling and cake are completely covered with no gaps. Smooth the meringue into swirled peaks and bake for 3-4 minutes, until lightly golden. Serve immediately.