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Dessert

Chocolate Baked Alaska

Chocolate Baked Alaska is a layered dessert of chocolate and mocha ice cream with brownie base, topped with meringue.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Chocolate and coffee are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

Chocolate Baked Alaska

Oven500°F
Time4 to 5 minutes

Ingredients

Directions

Prepare the ice cream

  1. Line a 1-1/2 quart mixing bowl with plastic wrap. With the back of a large spoon, spread chocolate ice cream to line the bowl, ensuring the ice cream reaches the top. Freeze for one hour.

  2. Remove the bowl from the freezer. Spoon mocha ice cream into the center of the chocolate ice cream. Cover with plastic wrap and freeze until firm, at least about 5 hours.

Make the brownie base

  1. Meanwhile, prepare the brownie mix according to the label for cake-like brownies, using a 9-inch round cake pan, and bake for 30 minutes. Cool.

Assemble and bake

  1. Place the brownie on a foil-lined cookie sheet. Remove the ice cream from the freezer and discard the plastic cover. Invert the bowl onto the brownie and peel off the plastic liner. Freeze until needed.

  2. Preheat the oven to 500°F. To prepare the meringue, beat the egg whites with salt and cream of tartar in a small bowl at high speed until soft peaks form. Gradually beat in the sugar until completely dissolved, so the whites stand in stiff, glossy peaks.

  3. Remove the ice cream cake from the freezer. Spread the meringue over the ice cream cake, ensuring the brownie is completely sealed around the bottom with meringue. Bake for 4 to 5 minutes until the meringue is lightly browned. Serve immediately.

Nutrition, whole recipe (rough)

384Calories
8 gProtein
25 gFat
31 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Ice Cream1 tbsp (15ml) heavy51
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Coffeenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + coffeetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate ice cream
Forms the outer layer that holds the cake's shape while it is frozen.
Mocha or coffee ice cream
Forms the frozen centre layer, adding a contrasting coffee flavour.
Brownie mix
Makes the cake base that supports the ice cream and absorbs no melting as it sits frozen.
Egg whites
Whipped into a stiff foam that forms the meringue covering and browns in the oven.
Sugar
Stabilises the whipped egg whites, giving the meringue a glossy, stiff texture.

The step that matters

Sealing the meringue around the brownie. Meringue must completely cover the ice cream and brownie edges. Gaps let heat reach the ice cream, which melts quickly, while a well-sealed meringue insulates it during the brief hot bake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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