Best 3 Coffee Baked Alaska With Mocha Sauce Recipes
Indulge in a symphony of flavors with our Coffee Baked Alaska with Mocha Sauce, a culinary masterpiece that elevates the classic Baked Alaska to new heights. This frozen dessert combines the richness of coffee ice cream, the airy texture of meringue, and the decadence of mocha sauce, creating a symphony of flavors that will tantalize your taste buds.
For coffee enthusiasts, this recipe offers a delightful blend of coffee ice cream and espresso powder, ensuring an intense coffee flavor that lingers on the palate. The meringue, a hallmark of Baked Alaska, adds a delicate and crispy layer that contrasts beautifully with the smooth ice cream. And the mocha sauce, made with a combination of chocolate and coffee, provides the perfect finishing touch, adding a rich and velvety element to the dish.
In addition to the Coffee Baked Alaska, this article also includes recipes for a classic Baked Alaska, a chocolate Baked Alaska, and a strawberry Baked Alaska, each offering a unique flavor profile that caters to different preferences. Whether you're a chocolate lover, a fruit enthusiast, or simply a fan of classic desserts, these recipes have something for everyone.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure as you explore the world of Baked Alaska. From the classic flavors of vanilla and strawberry to the decadent richness of coffee and chocolate, these recipes promise an unforgettable dessert experience that will leave you craving for more.
MOCHA BAKED ALASKAS
Make these baked Alaskas ahead of time-you can torch the completed desserts and freeze them up to 24 hours before serving. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour., Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use)., Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours., In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved., Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely., Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.
Nutrition Facts :
COFFEE BAKED ALASKA WITH MOCHA SAUCE
Categories Chocolate Dairy Egg Dessert Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- For cake:
- Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.
- Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
- For sauce:
- Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
- Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.
- Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.
BAKED ALASKA
Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it. But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue. When Amanda Hesser brought this recipe to The Times in 1998, the pastry chef Stacie Pierce of the Union Square Cafe used espresso caramel ice cream instead of vanilla or chocolate and served a big ball of it on top of a tender chocolate souffle cake, rather than the traditional spongecake. The warm and cold effect is the same, and the flavors, sharper and distinct, come across as more mature.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Melt chocolate in a double boiler, and set aside.
- Separate 4 eggs into two bowls. To the yolks add 1/4 cup granulated sugar and 1 teaspoon vanilla. Using an electric mixer, beat until the mixture is thick and pale yellow. Set aside. Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup granulated sugar until the whites are stiff and shiny.
- Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue. Do not overmix. Spread the batter in an even layer, about 1/2 inch thick, on the baking sheet. Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes. Remove from oven and cool completely.
- Using a 3-inch round cutter, press eight circles of cake. Position circles on a large baking sheet lined with parchment. Place a large scoop of ice cream on each circle. Sprinkle with toasted nuts. Put baking sheet in freezer.
- Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl. Add a pinch of salt and cream of tartar. Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form. Slowly add superfine sugar, whisking until meringue is very stiff. Add remaining teaspoon of vanilla; whisk until blended.
- Fit a pastry bag with a large closed-star tip, and fill the bag with meringue. Remove baking sheet from the freezer. Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered. Freeze at least 30 minutes.
- When ready to serve, preheat the broiler. Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges. (This may also be done with a kitchen blowtorch.) Transfer to plates, and serve immediately.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 11 grams, Carbohydrate 96 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 90 grams, TransFat 0 grams
Tips:
- To make the coffee ice cream, it is important to use a quality coffee. A dark roast coffee will give the ice cream a more intense flavor. To enhance the coffee flavor, you can infuse the milk with coffee beans before making the ice cream base.
- When making the baked alaska, it is important to use a metal bowl that is large enough to hold all of the ingredients. The bowl should also be heatproof, as it will be placed in a hot oven. To prevent the baked alaska from sticking to the bowl, grease the bowl with butter or cooking spray before adding the ingredients.
- To make the mocha sauce, it is important to use a good quality chocolate. A semisweet or dark chocolate will give the sauce a rich, chocolatey flavor. To make the sauce even more decadent, you can add a little bit of espresso powder or coffee liqueur.
- When assembling the baked alaska, it is important to work quickly. The ice cream should be very cold, and the meringue should be stiff. If the ice cream is too soft, it will melt and the baked alaska will not hold its shape. If the meringue is not stiff enough, it will not be able to support the ice cream and the baked alaska will collapse.
- To get a nice, golden brown crust on the baked alaska, use a kitchen torch to brown the meringue. Be sure to hold the torch close to the meringue and move it around constantly to avoid burning the meringue.
Conclusion:
Coffee Baked Alaska with Mocha Sauce is a delicious and impressive dessert that is perfect for any special occasion. It is a bit time-consuming to make, but it is definitely worth the effort. The combination of coffee, chocolate, and meringue is simply irresistible. If you are looking for a dessert that will wow your guests, this is the one for you.
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