baked  
 chocolate 
   alaska 

Baked Alaska

Choco Leibniz Baked Chocolate Alaska

Serves 6 to 8 – 20 Minutes Preparation – 12 Minutes Cooking

Ingredients

FOR THE SPONGE BASE
2 eggs
50g caster sugar
40g plain flour
1½ tsp baking powder
2½ tbsp cocoa powder

FOR THE CHOCOLATE MERINGUE
3 egg whites
150g caster sugar
2½ tbsp cocoa powder

FOR THE FILLING
1l good quality chocolate ice cream

FOR THE TOPPING
4 or 5 CHOCO LEIBNIZ Dark biscuits, roughly crushed

Method

  1. Preheat the oven to 220°C/425°F/Gas Mark 7. Grease and line the base of a 18cm round springform tin with baking paper. 
  2. To make the chocolate sponge base, beat the eggs with the sugar until thick and fluffy. Sift the plain flour, baking powder and cocoa into the eggs and sugar, then fold together. Pour into the prepared tin and bake in the oven for six to eight minutes, or until springy to the touch. Transfer to a wire rack to cool completely.
  3. While the sponge is cooling, make the chocolate meringue. Beat the egg whites in a clean bowl until they form soft peaks. Gradually beat in the sugar and cocoa until glossy and thick.
  4. To assemble the baked Alaska, transfer the cooled sponge base to a baking tray. Scoop the ice cream into a mound on top of the sponge, leaving a 2cm border around the edge. Spread the meringue over the ice cream, making sure that all the ice cream is covered.
  5. Bake in the oven for five minutes. As soon as you remove the Alaska from the oven, sprinkle the crushed CHOCO LEIBNIZ biscuits on top and serve immediately for maximum impact!

For more information on where to buy the ingredients for the baked chocolate Alaska recipe click here

Site by Red Ant Solutions

©2018 Default