Chocolate Baked Alaska…is there any other kind? I’m sure there is, but if there is “chocolate” in the title, why look any further? This easy dessert (yes, I said easy) was #1 Son’s birthday cake request for many years when he was younger. That one had chocolate chip ice cream instead of strawberry ice cream, but this is a Valentine’s Day post, so I figured something along the lines of say…pink…would fit the bill. Aren’t strawberries and chocolate supposed to be regulars on a romantic dinner menu? This is my version.
This recipe came out of my dog-eared worn and overused Betty Crocker cookbook #1 Son gave me for Christmas years before he had any hair growing on his chinny chin chin. I hold it together with a rubber band now. It has served me well through the years and many of my favorite recipes came from it. I am posting the original recipe here, which makes a family size dessert, but for Valentine’s Day, I made half of the meringue to make 2 generous servings. I shared the rest of the cake with some very happy co-workers. If you decide to make the family version, just follow the recipe below. If you decide to make 2 individual portions, you will need to make only enough meringue for 2 servings. This dessert is similar to deep fried ice cream, which means you need to eat it as soon as it comes out of the oven or you will have a plateful of melted ice cream.
Make this for your sweetheart. It looks like it took a lot of effort to make, but really, it is very simple. Just make sure you freeze the ice cream and the cake together before slathering it with the meringue and placing it in the oven.
If you are making 2 portions, you can leave the cake in the pan and cut away a couple of portions to use and save the rest of the cake for later.
- 1 half gallon chocolate chip ice cream (or your favorite ice cream)
- 1 recipe Double Chocolate Cake (recipe below)
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅔ cup packed brown sugar
- 1-2/3 cups all-purpose flour
- 1 cup packed brown sugar
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 teaspoon vinegar
- ½ teaspoon vanilla
- ½ cup semisweet chocolate chips
- Line the pan you will be using to bake the cake with plastic wrap, leaving an overhang. Spread half of the ice cream in the cake pan and freeze for about 10 minutes. Remove the ice cream and return it to the freezer so you can use the pan to bake the cake. Make sure the shape of the ice cream is the same shape as the cake pan you are using. Return the other half of the ice cream to the freezer for another use.
- Prepare cake as directed below.
- Cover cookie sheet with aluminum foil. Turn out cake and place it on the cookie sheet. Place frozen shaped ice cream on top of the cake. Freeze cake and ice cream together while you make the meringue.
- Heat oven to 500 degrees F. Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Working quickly, completely cover cake and ice cream with meringue, sealing it to the foil on the cookie sheet. If desired, dessert can be frozen up to 24 hours at this point.
- Bake on lowest oven rack until meringue is light brown, about 4 minutes. Trim foil to edge of meringue and transfer cake to a serving plate. Serve immediately.
- Heat oven to 350 degrees F. In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Pour into a greased and floured 8 x 8 x 2 inch baking pan. Sprinkle chocolate chips over batter.
- Bake until wooden toothpick inserted in center comes out clean, about 30 minutes. Allow to cool about 5 minutes and then continue with the Baked Alaska recipe.