Description
These individual Mocha Baked Alaskas combine rich mocha ice cream, chocolate cake, and fluffy toasted meringue for a dessert that’s both elegant and indulgent.
Ingredients
Scale
- 1 pint mocha ice cream
- 1 prepared chocolate sheet cake
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 500°F (260°C) or prepare a kitchen torch for toasting.
- Cut chocolate cake into rounds and top each with a dome of mocha ice cream. Freeze for at least 2 hours.
- In a clean bowl, whip egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form. Add vanilla extract.
- Remove frozen stacks from freezer. Cover completely with meringue, shaping peaks and swirls.
- Place on a baking sheet and bake for 3–5 minutes, or torch the meringue until golden brown.
- Let rest for 1 minute, then serve immediately and enjoy.
Notes
- Use a kitchen torch for more precise toasting control.
- Freeze assembled desserts for up to 2 days before toasting.
- Try other ice cream flavors like hazelnut, mint, or raspberry for variations.
Nutrition
- Serving Size: 1 baked alaska
- Calories: 320
- Sugar: 28g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg