Wednesday, February 3, 2016

February 1st....

Did you know that February 1st is Baked Alaska Day?

It is and since I'm celebrating weird/unknown holidays this year, I decided to celebrate it!  :)  As an added bonus, it fulfills a Food Challenge item as well as I have never made a meringue before.

The first documented Baked Alaska was made in 1876, to honor the recently acquired territory of Alaska, by chef-de-cuisine Charles Ranhofer of Delmonico's Restaurant.  It consists of a sponge cake topped with ice cream and coated with meringue and then baked at a high temperature to firm and lightly brown the meringue.  Yum......

Before I continue any further about my adventures in making this dessert, I first need to say that I now have mad respect for food bloggers and those who style and take pictures of food.  WOW, it is difficult to do the work and take pictures!  One armed photography is an adventure, or maybe I need a staff to help me out...  Also, combating the lighting in my kitchen was not fun.

To get started, it's time to gather our ingredients....

Remember the first time you were home alone as a kid and found this and dug in and well, let's just say it wasn't good

ok, now we're getting to the good stuff!

You Scream!  I Scream!  It's Ice Cream!

You also need eggs, sugar, flour, baking soda, unsweetened cocoa powder, and butter, but they are not as fun and I also forgot to take their pictures.  :(

First off, let's melt the chocolate with the butter.

oh, my....

Now it's time to mix up the eggs with the sugar...

 Then add the melted chocolate mixture in... I tempered it a bit just to be on the safe side..

 So, I forgot to take photos of the next couple of steps, remember how I said I needed help and that food bloggers are talented?  This is why!!!  Remembering to show all steps, etc....

The cake is made by adding the flour, salt, baking powder and cocoa then baked  cooled and cut into circles.
The ice cream is put on the top and frozen.
A meringue is whipped up and put on top and then frozen.

light and fluffy meringue on top!  Thanks Kitchen Aid Stand Mixer!

The long slow slide of non fluffy meringue mixed with a hand mixer.
 This is where having the right equipment can make a HUGE difference!  I made two batches of meringue and in the first one I use a hand mixer and mixed and mixed and mixed and mixed and got a somewhat fluffy concoction.  I applied it to the brownie/ice cream and then put it in the freezer and then the long slow slide began....

Batch two, I used my Kitchen Aid Stand mixer with the whisk attachment... two minutes later, fluffy and light and no sliding occurred...

Lesson learned.  :)
Right out of the oven!  YUMMM....

Needless to say, the picture above is of the second batch!  You bake the frozen dessert in a preheated 500F oven, then turned on broil right before you put them in for a couple of minutes, and then you devour the yumminess!

It was fun to try a new technique and a new to me dessert!
Here's to fun New Year's Resolutions!!!



  1. Now I'm really hungry for Baked Alaska!

    1. It's actually easy to make, just a little time consuming....