Skip to main content

Birthday Baked Alaska: Coffee Ice Cream + Chocolate Cake


What did I want to do when we got home from a 2-day camping trip yesterday? Nothing. I didn't even want to unload the car. But...

It was R's 12th birthday and he had asked me to take a Baked Alaska on the camping trip "so that he could share it with his friends." No. Then he asked if he could have it for his family birthday dinner - at home. How could I say no?!?

Make the cake and prepare the ice cream ahead of time so all you have to do is assemble and brown the meringue before serving this dramatic dessert.

*Note: the photos of the Alaska (not the candles and singing) are from a previous post. Sorry, I didn't take any new close-ups last night.

Chocolate Cake Ingredients

  • 3/4 C flour (I used white whole wheat flour)
  • 2 eggs
  • 1/2 t baking powder
  • 1/2 C olive oil
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder
  • 1 t honey
  • 1 t vanilla
  • dash of freshly ground salt
  • 1/2 t ground cardamom
  • dash of ground cinnamon
  • dash of ground nutmeg

Meringue Ingredients

  • egg whites from 8 eggs
  • 1/8 t cream or tartar
  • dash of freshly ground salt
  • 2 T organic granulated sugar


Mix all the ingredients together  and bake in a buttered pan for 30-35 minutes until the cake is set.

For the ice cream, I usually do this the night before: line a bowl with plastic wrap, press slightly softened ice cream into the bowl, cover it tightly with more plastic wrap, and refreeze. For this cake I used the coffee blast ice cream from Trader Joe's.

Once you're all set to assemble, beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake - make sure to have lots of little peaks because that it what browns - all the way to paper to seal. Return to freezer.

Preheat oven to 425 degrees F. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve immediately!


Happy birthday, R-ball!

Comments

  1. A beautiful looking birthday cake. all the best. Blessings, Catherine

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an