Baking Bites Black Forest Baked Alaska

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Black Forest Baked Alaska

A Baked Alaksa may be a retro dessert, but it is one that still delivers a big "wow" factor when you serve one for dessert. This Black Forest Baked Alaska has a fudgy, dark chocolate brownie base that is topped with layers of cherry and chocolate ice creams before being finished with a billowing cloud of marshmallowy meringue. It's a showstopper that tastes every bit as good as it looks!


Recipe Details

  1. Make the brownies: Preheat oven to 350°F. Lightly grease four 4-inch mini springform pans. In a small microwave-safe bowl, melt together butter and dark chocolate in the microwave. This should be done in 30-second intervals to avoid overcooking the mixture. Stir in cocoa powder. Allow mixture to cool slightly.
  2. In a large bowl, whisk together sugar, eggs, salt and vanilla extract until mixture is smooth. Whisk in chocolate mixture, then stir in the flour just until no streaks of flour remain and batter is smooth. Divide brownie batter evenly into prepared pans.
  3. Bake for 16-19 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  4. Allow brownies to cool in their pans before removing them.
  5. Assemble the Baked Alaska: Place brownie bases on a piece of parchment paper.
  6. Scoop 1/2 cup of cherry ice cream on top of one of the dark chocolate brownie bases. Top cherry ice cream with 1/2 cup of chocolate ice cream. Shape into a dome, using a spatula. Freeze for 1-2 hours, until very firm. Repeat with remaining ice cream and brownies.
  7. Just before serving, prepare the meringue.
  8. Place egg whites in the bowl of a stand mixer (or a large bowl, if using a hand mixer) and beat until slightly foamy.
  9. In a small saucepan, combine sugar and water. Cook over medium-high heat until sugar melts and comes to a boil. As sugar comes to a full boil, beat egg whites until they reach soft peaks. Slowly drizzle the hot sugar syrup into the egg whites while mixing on medium speed, continuing until all the sugar syrup has been added. Beat until meringue is very glossy and holds stiff peaks.
  10. Using an offset spatula, spread the meringue into a thick layer over the frozen brownies.
  11. When brownies are completely covered, brown with a kitchen torch, until the meringue is golden on top.
  12. Serve immediately.

Nicole Weston is a Los Angeles-based blogger, food writer and world traveler. Her blog, Baking Bites, was named one of the 50 best food blogs in the world by the London Times and has been featured in many newspapers and publications, including the Washington Post, the Sacramento Bee, the Vancouver Sun, and People Magazine Country Edition. Baking Bites has also been mentioned on numerous blogs and was included by on their “Sites We Love” list. When she’s not in the kitchen, you can find her exploring new restaurants all over LA or planning her next adventure!

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