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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings 4
Calories 173kcal
Author Michelle


  • kitchen blowtorch


Mini Chocolate Cake:

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

Ice cream:

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


  • 1 large egg white
  • 3 tablespoon granulated sugar


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.


  • 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.


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.


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