Strawberry and Chocolate Baked Alaska

Name: Strawberry and Chocolate Baked Alaska
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 6 ounces bittersweet or semisweet chocolate, chopped; 6 tablespoons unsalted butter; ¾ ounce unsweetened chocolate, chopped; 1½ cups sugar; 2 whole large eggs; ⅓ cup all purpose flour; 2 tablespoons unsweetened cocoa powder; ½ teaspoon baking powder; ⅛ teaspoon salt; 1 pint strawberry ice cream; 3 whole large egg whites

A classic dessert featuring chocolate cake rounds topped with strawberry ice cream and covered in a beautifully browned meringue. This elegant frozen dessert combines rich chocolate cake, creamy ice cream, and fluffy meringue for a stunning presentation.

6 servings

4 hr 30 min

Published October 4, 2025

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Ingredients

•6 ounces bittersweet or semisweet chocolate, chopped
•6 tablespoons unsalted butter
•¾ ounce unsweetened chocolate, chopped
•1½ cups sugar
•2 whole large eggs
•⅓ cup all purpose flour
•2 tablespoons unsweetened cocoa powder
•½ teaspoon baking powder
•⅛ teaspoon salt
•1 pint strawberry ice cream
•3 whole large egg whites

Cooking Instructions

1.
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. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared 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.
27 min
2.
Cut around cake in 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.
120 min
3.
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. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. 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.
120 min
4.
Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.
3 min

Strawberry and Chocolate Baked Alaska

6 servings

4 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•6 ounces bittersweet or semisweet chocolate, chopped

•6 tablespoons unsalted butter

•¾ ounce unsweetened chocolate, chopped

•1½ cups sugar

•2 whole large eggs

•⅓ cup all purpose flour

•2 tablespoons unsweetened cocoa powder

•½ teaspoon baking powder

•⅛ teaspoon salt

•1 pint strawberry ice cream

•3 whole large egg whites

Cooking 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. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared 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.

27 min

Cut around cake in 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.

120 min

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. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. 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.

120 min

Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

3 min