Mini Baked Alaska

This is a Black Forest-flavoured Mini Baked Alaska with a chocolate cake base, vanilla cherry ice cream, and a lightly torched meringue. The juxtaposition of hot and cold makes this dessert fun to make, and even more fun to eat!

Both my husband and I share birthdays in September. Within a week of each other.

That usually means I make a cake for the both of us.

This year, I decided I was going to try something new. A Mini Baked Alaska.

Still the same flavours of black forest, but Baked Alaska style. 

What is a aaked Alaska?

It’s an American dessert with a sponge cake base, ice cream, and meringue covered all over.

The meringue is traditionally baked in the oven to caramelize the exterior.

My Mom would make Baked Alaska so it was a dessert that I grew up with, but never attempted to make, until now. 

3 components

There are 3 main components to this Mini Baked Alaska:

• chocolate cake base
• cherry vanilla ice cream
• meringue

For the cake, I chose to do a chocolate cake with milk chocolate and cocoa.

It’s not a sponge cake, but I might try to do it with a sponge cake next time.

The ice cream is a no-churn cherry vanilla ice cream. I’ve got a few different recipes for no-churn ice cream, including:

• earl grey
• matcha
• espresso bean
• tin roof

For the cherry vanilla ice cream, I substituted in about ½ C of frozen cherries and added in more vanilla extract.

And the meringue is simply an egg white and sugar, heated over a double boiler and whipped up until stiff.

How to make the chocolate cake

Sift together the dry ingredients into a bowl.

In a separate bowl, beat the egg, sugar, milk, oil, and vanilla extract together. 

Melt the chocolate, cool it slightly and stir it into the egg mixture.

Add the wet mixture to the dry ingredients and stir until just combined. 

Pour the batter into a lightly greased in a 4″ springform pan.

Bake at 350F for about 13-15 minutes, or until a toothpick inserted comes out with the slight crumbs clinging to it.

Let the cake cool, and then slice off the domed top.

How to make the meringue

Don’t make the meringue until you’re ready to serve.

You’ll need 1 large egg white and 3 Tbsp of sugar.

Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water. 

Whisk until the egg white becomes foamy and the sugar dissolves, reaching a temperature of 160F.

Remove from heat, attach the bowl to the stand mixer and whisk until the meringue reaches stiff peaks.  

How to assemble

Line a small bowl (with an approximate 4″ diameter at its opening) with plastic wrap, and make sure there’s enough overhang.

Place anywhere from ½ C to 1 C of softened ice cream into the small bowl and smooth out with the back of a spoon. (Have enough space for the cake to sit on top). 

Freeze the ice cream for 2-3 hours. Remove from the freezer and place the chocolate cake onto the ice cream and wrap it up. 

Return to the freezer to freeze for 4-6 hours. 

When ready to serve, make the meringue. 

Remove the cake/ice cream from the freezer. Cover the cake with the meringue and carefully use a blowtorch to lightly caramelize the exterior.

Note: If you don’t have a kitchen blowntorch, you can place the cake onto a baking sheet and place it under the broiler for 2-3 minutes, until the meringue is lightly browned. 

Serve immediately.

Various textures in one bite

There is a juxtaposition of flavours and textures in Baked Alaska — from the warm, caramel notes in the meringue to the cold yet melty cherry ice cream and rich chocolate cake.

This Mini Baked Alaska is perfect for 4 small servings. 

Other mini desserts you may like

If you like this miniature desesrt, you might like:

Mini Matcha Hojicha Burnt Basque Cheesecake

Matcha & Hojicha Pancakes Cereal

Mini Matcha Custard Buns

Let me know if you try out this recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below! Have you had a Baked Alaska before?

Print Recipe

5 from 5 votes

Mini Baked Alaska

A miniature version of the American dessert, Baked Alaska. Chocolate cake base, cherry vanilla ice cream, and a lightly torched meringue covers the entire dessert.

Prep Time15 mins

Cook Time20 mins

Chilling Time4 hrs

Total Time4 hrs 35 mins

Course: Dessert

Cuisine: American

Servings: 4

Calories: 173kcal

Author: Michelle | Sift & Simmer

Equipment

• kitchen blowtorch

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Mini Chocolate Cake:

• ¼ C cake flour sifted
• ¼ tsp baking powder
• pinch of salt
• 1 ½ Tbsp cocoa powder sifted
• 1 large egg
• 1 Tbsp granulated sugar
• 3 Tbsp whole milk
• 1 Tbsp avocado oil
• 1 tsp vanilla extract
• 30 g milk chocolate melted

Ice cream:

• ½-1 C ice cream flavour of your choice softened

Meringue:

• 1 large egg white
• 3 Tbsp granulated sugar

Instructions

Make the chocolate cake:

• Sift together the dry ingredients into a bowl.
• In a separate bowl, beat the egg, sugar, milk, oil, and vanilla extract together.
• Melt the chocolate, cool it slightly and stir it into the egg mixture.
• Add the wet mixture to the dry ingredients and stir until just combined.
• Pour the batter into a lightly greased 4" springform pan.
• Bake at 350°F/177°C for about 13-15 minutes, or until a toothpick inserted comes out with slight crumbs clinging to it.
• Let the cake cool, and then slice off the domed top.

Make the meringue: (Don't make the meringue until you're ready to serve).

• Add the egg white and sugar to a heat-safe stand mixer bowl. Place the bowl over top a small pot with simmering water.
• Whisk until the egg white becomes foamy and the sugar dissolves, reaching a temperature of 160°F/71°C.
• Remove from heat, attach the bowl to the stand mixer and whisk until the meringue reaches stiff peaks.

Assemble:

• Line a small bowl (with an approximate 4" diameter at its opening) with plastic wrap, and make sure there's enough overhang.
• Place anywhere from ½ C to 1 C of softened ice cream into the small bowl and smooth out with the back of a spoon. (Have enough space for the cake to sit on top).
• Freeze the ice cream for 2 hours. Remove from the freezer and place the chocolate cake onto the ice cream and wrap it up.
• Return to the freezer to freeze for 4-6 hours.
• When ready to serve, make the meringue.
• Remove the cake/ice cream from the freezer. Cover the cake with the meringue and carefully use a kitchen blowtorch to lightly caramelize the exterior.
• Serve immediately.

Notes

If you don't have a kitchen blowtorch, place the cake onto a baking sheet and broil for 2-3 minutes, until the meringue becomes lightly browned.

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 49mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 78IU | Calcium: 39mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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