Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.
Ingredients
Makes 6 to 8 servings
Cake
Sauce
For cake:
Step 1
Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.
Step 2
Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
For sauce:
Step 3
Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
Step 4
Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.
Step 5
Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.
How would you rate Coffee Baked Alaska with Mocha Sauce?
Leave a Review
Reviews (13)
Back to TopThis recipe gives a wonderful taste that I and my family enjoyed. Thanks for sharing!! You can include this site for more interesting recipes that you will surely love!! www.gourmandia.com and www.coffeefashion.com and be the chef that you ever dreamt of.
emilia00
1/9/2012
I just made this dessert for the World Cup finals and it was amazing! It truly is all about the presentation.....you could use your favorite ice cream flavor with the pound cake. I will definitely be making this again.
miafl03
miami
7/9/2006
I modified this for my son's tenth birthday. I used a med mixing bowl instead of the recommended pan so the cake was dome shaped. I used Starbucks Java Chip and went with a brownie instead of the cake (thanks to a suggestion from the previous reviewer). I even used a mix (Betty Crocker Dark Chocolate). I did use the egg shell filled w/ some brandy and lit it. My son was thrilled. The dessert really deserves three and a half stars, taste wise it is fine but it really is not cullinary feat. However, as far as the presentation goes, if you want a little wow factor after a meal,and you dont want to spend hours, this is a dessert worth making. In addition, I have to say, by adding a little food coloring to the meringue and using a bowl like I did you could really make a fabulous "volcano cake" that would surely be a hit for a child's party. As is, it is simply fun and elegant.
loralei33
圣芭芭拉,
2/21/2006
So very delicious. I didn't bake it quite enough and it was very difficult to cut. So easy to make and everyone was very impressed.
Anonymous
Pampa, TX
7/13/2004
我喜欢摩卡冰淇淋甜点,烤阿拉斯加present wonderfully and aren't difficult. Your guests will be impressed! To Hancock Park, CA, re flaming baked Alaskas: Julia Childs' 2nd volume gives a recipe for "La Surprise du Vesuve," a baked Alaska flambe. You could do it on any baked Alaska. Make some striations from top to bottom in your meringue. Put half an eggshell into the meringue on top of the dessert prior to browning it. While it's browning, heat a liqueur (brandy or kirsch for example -- or in this case a coffee-flavored liqueur perhaps). When the dessert comes out of the oven, pour the hot liqueur into the eggshell and ignite. Very dramatic and fun!
Roxanne
Dallas, TX
3/1/2004
Could someone advise me? I would like to re-create the baked alaska's of my childhood but I REALLY WANT TO FLAME IT! Can I set this particular recipe aflame or must I ammend it somehow?
LA (Hancock Park) California
12/20/2003
I made this for my daughters birthday, it was a hit! Simple to make. I would however, let the cake set for 10 minutes or so after baking to let the ice cream soften a bit.
Anonymous
Vail, CO
11/11/2003
It is so delicious & I would definitely make it again.
Anonymous
10/10/2003
I made this with Starbucks ice cream for a dinner party. It was the first time I made a baked alaska and it was easy. Our guests liked it very much, but I gave up sweets for Lent and did not eat any! I'll have to make it again so that I can try it!
Anonymous
Milwaukee, Wisconsin
12/28/2001
I just used this recipe as a starting ground for what I made. I didn't follow this recipe hardly at all, but mine turned out wonderful and a lot more family and kid friendly. Instead of a pound cake, I made thick brownies. I used a mixture of peppermint and chocolate ice cream and followed the assembly directions (using the loaf pan is a terrific idea, a lot easier than old-fashioned freeform). I substitued 1/4 teaspoon peppermint extract and a 1/4-1/2 teaspoon almond extract for the coffee liquer in the meringue and only froze it for about an hour. It still worked really well. I cooked it as directed and just put a little peppermint in chocolate sauce. It was excellent. I served it for my birthday and it presented very well. I would highly recommend trying it my way as it is has flavors everyone enjoys, much easier, and a LOT more cost efficient.
Anonymous
Chicago
5/8/2001
I served this for New Year's Eve & my guests were pleased. It looks like you went to a lot of trouble but it was easy & required nothing but a few days planning. I also used the Starbucks icecream & even the kids at our party loved it!
Anonymous
Washington, DC
1/2/2001
I served this for New Year's Eve & my guests were pleased. It looks like you went to a lot of trouble but it was easy & required nothing but a few days planning. I also used the Starbucks icecream & even the kids at our party loved it!
Anonymous
Washington, DC
1/2/2001
This is a simple, make-ahead, tasty enough recipe that impresses guests who enjoy the drama of "baking" ice cream without melting it. If you only have one oven, this is a fine way to produce a festive baked dessert as the finale to a roast or some other "oven" meal, as baked Alaska only requires three minutes cooking time. I got excellent results following the recipe exactly, but must note that basked Alaska is more of a "show-off" piece than a delicious dessert, a sophisticated way to serve ice cream andcake. Storebought pound cake definitely leaves something to be desired, but the hot mocha sauce was good and covers a multitude of sins. I made this with Starbuck's Italian Roast coffee ice cream, and several of my guests requested extra helpings. It is very important to follow the instructions exactly with respect to freezing times, sealing the cake to the platter, oven temps, etc., and the alcohol in the meringue is probably also crucial to texture. My husband, a scientist, cautioned me not to try this with lowfat or fat-free ice cream or yoghurt, as they would have different rates of heat conductivity that could effect the outcome.
Anonymous
Nantucket, MA
11/25/2000
Absolutely YUMMY!!
Anonymous
NEW YORK
9/18/2000
