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Torched ice cream? Did you ever?

Well...if it's bundled up in a thick layer of meringue, the outside carmalizes, and the inside (the cake and ice cream of your choice) remains brr-illiantly chilly, then it shall indeed be the most Brrr..illiany dessert!! In 1836 Charles Ranhofer , the French chef at the famous Delmonico's restaurant in New York, created a new cake to celebrate the United States purchase of Alaska from the Russians. It is possible that what Ranhofer deserves is the credit for popularizing the renowned luscious dessert; Baked Alaska!

Featured Recipe :




  • 2 cups sugar

  • 1 1/3 cups all-purpose flour

  • 1 cup unsweetened Dutch-process cocoa powder

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • Salt

  • 1 cup vegetable oil

  • 2/3 cup warm water (about 100 degrees)

  • 2 teaspoons pure vanilla extract

  • 6 large eggs, room temperature, separated


  • Vegetable oil, cooking spray

  • 6 cups chocolate ice cream (3 pints)


  • 12 large egg whites, room temperature

  • 3 cups sugar

  • Pinch of cream of tartar


  • Preheat oven to 350 degrees. Spray two 12-by-17-inch rimmed baking sheets with nonstick cooking spray and line with parchment. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.

  • Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.

  • In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.

  • Divide batter between the prepared baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.

  • Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls(we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.

  • Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.

  • To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.

  • Preheat oven to 500 degrees. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of amixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.

  • Hold a small handheld CULINARY TORCH at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelize

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