Chocolate Raspberry Baked Alaska

by Shoshana on April 8, 2011 · 11 comments

Post image for Chocolate Raspberry Baked Alaska There is something fun about bringing out a dessert and having people say “wow, you made that?”. While I have been making more things like cookies for desserts these days, it is nice to sometimes pull out all the stops for a dessert that is sure to impress. If you want a showstopping dessert for your seder (or really anytime) look no farther. This Baked Alaska is sure to wow your guests with a rich brownie layer, creamy raspberry parfait, and toasty meringue. While it does have several parts, the entire thing can be made in advance. When it comes time to serve dessert, a quick trip under the broiler is all it needs to create the perfect balance between the cold creamy parfait and the warm toasty meringue.

This dessert takes advantage of one of the key differences between Shabbat and holidays. While on Shabbat all the food needs to be prepared before sunset, on holidays it is permitted to cook as long as the flame is transferred from a preexisting flame. This makes it possible to serve desserts that require last minute cooking. I like to take advantage of that, serving things on holidays like souffles, fondue or Baked Alaska that require last minute cooking or heating.

I posted this recipe, along with some other favorites (like Coconut Panna Cotta with Lime Curd and Almond Butter and Jelly Sandwiches) in post about Passover desserts on the new Joy of Kosher site. Joy of Kosher is a great resource for recipes, menus and all kinds of other great information. If you are looking for inspiration for your seders (or really any time of year) it is a great place to look.

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Chocolate Raspberry Baked Alaska

Serves 12-16

For Brownie Layer
Scant ½ cup vegetable oil (3.25 oz)
1 cup sugar
2 Tablespoons dark brown sugar
3/4 cup good quality unsweetened cocoa powder
1/2 teaspoon salt
¼ cup amaretto
2 teaspoons vanilla extract
2 large eggs
1/2 cup almond flour/almond meal
1/3 cup chocolate chips, melted

For Raspberry layer
2 12-oz bags frozen raspberries, thawed with juices
8 large egg yolks
¾ cup sugar
2/3 cup Kosher for Passover Amaretto

For Meringue
8 egg whites*
2 cup sugar

To make the brownie layer:
Preheat the oven to 325.  Line a 9×9 square pan with parchment or foil, leaving an overhang on two sides.  Spray the pan liberally with cooking spray. Set aside

Combine the oil, sugars, cocoa, amaretto, salt and vanilla in the bowl of an electric mixer. Add the eggs one at a time, beating well after each addition.  Add the almond flour and beat at high speed for 2 minutes. Stir in the melted chocolate.

Pour into the prepared pan. Bake for approximately 25 minutes or until a tester near the middle of the pan comes out with lots of moist crumbs.  They will seem underdone, that is correct. Let the brownies cool completely in the pan, then remove them from pan by lifting them out with the parchment/foil overhang.  Cut the brownie in half into two 9 x 4.5 inch pieces. Set aside. 
(can be made up to two days in advance, further if the brownies are frozen)

To make the raspberry layer:
Line 2 9 x 4.5 inch loaf pans with plastic wrap or parchment paper and set aside.

Puree the berries in food processor. Strain through a sieve set over large measuring cup, pressing in solids in strainer to extract as much puree as possible. Alternatively, pass the raspberries through a food mill to remove the seeds. Cover puree and chill until cold, at least 1 hour and up to 1 day.

Combine egg yolks, amaretto and sugar in a medium metal bowl. Set over saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thick and billowy and candy thermometer registers 160, about 7 minutes. (If you do not have a candy thermometer it should feel hot to the touch) Remove bowl from water. Add 1 ¾ cup cold berry puree. Using an electric mixer beat mixture until cool, about 7 minutes. Pour into prepared baking pans. Top each pan with one piece of the brownie. Cover, freeze until firm, at least 6 hours.

To Make the Meringue
Place the egg whites and sugar in the metal bowl of an electric mixer. Place the bowl over a pan of simmering water and stir constantly until the sugar is dissolved and the mixture is warm to the touch, 2-3 minutes. Transfer bowl to the mixer and whip (using the whisk attachment) until the mixture holds a stiff peak. (Depending on the size of the mixing bowl this may need to be done in two batches)

Remove one of the loaf pans from the freezer. Invert it onto a cookie sheet and remove the plastic wrap. Working quickly, spread ½ the meringue on the frozen loaf, making sure to cover it completely and seal the edges. Return it to the freezer and repeat with the second loaf. (The baked Alaskas can be made up to this point a day ahead. Keep frozen until ready to serve.)

Right before serving remove the baked Alaskas from the freezer. Place them under the broiler for 1-2 minutes or until the outsides are lightly toasted. This can also be done using a kitchen torch. Serve immediately.

*the egg whites in this recipe are not fully cooked. If that is a concern use pasteurized egg whites for the meringue.

Note: In order to make individual baked Alaskas like shown in the pictures double the brownie and meringue recipes. Use 2.5-3 inch dessert rings to cut out circles in the brownie. Leave the brownie in the dessert ring and fill to the top with the raspberry filling. Once frozen remove the rings and carefully coat each dessert with the meringue. Makes approximately 12 (depending on the size of the dessert rings).

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{ 10 comments… read them below or add one }

Jeanine April 8, 2011 at 1:50 pm

Wow! That is impressive, and I bet tastes as good as it looks.

Reply

Shoshana April 10, 2011 at 12:01 pm

Thanks!

Reply

lisaiscooking April 9, 2011 at 7:53 am

I’ve always been fascinated with baked Alaskas, but I’ve never attempted it. The individual portion looks so great, I really want to try it now!

Reply

Shoshana April 10, 2011 at 12:02 pm

I had always been fascinated with them as well and had never tried it before this one. They are not as hard to make as it might seem. A lot of steps but nothing too complicated. You should definitely give it a try sometime, it was a lot of fun to make (and eat)!

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Bourbonnatrix April 11, 2011 at 12:05 pm

very pretty :) the flavor combo sounds awesome too! must try!

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gretchen June 24, 2011 at 6:19 am

i found your site through food52.com. your photos are fantastic and your food all sounds delicious! and congrats on being an editor’s pick… :)

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linda harris March 26, 2013 at 12:47 pm

Brownie calls for ingrediants that are not listed in the list of ingrediants. Recipe is flawed or I am blind. What am I missing?

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Shoshana March 27, 2013 at 8:16 pm

I’m not sure what ingredients you are referring to. I just checked the recipe and all the ingredients called for in the directions seem to be listed in the ingredient list. What are the items you thought were missing?

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Crystal January 20, 2014 at 6:17 am

Hi, that looks amazing! Can the Alaska be covered in the meringue and then frozen for a day until the meringue is ready to be blow torched?

Reply

Shoshana January 22, 2014 at 10:50 am

Raw meringue doesn’t freeze that well, so I wouldn’t recommend it because it might get sticky.

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