In a kitsch (and extremely tasty) twist on the classic recipe, this retro baked Alaska contains chocolate, honeycomb and amaretto.
Want to make individual ones? Try these mini baked Alaskas.
Ingredients
- 115g butter, softened, plus extra
- for greasing
- 115g caster sugar
- 2 large free-range eggs
- 85g self-raising flour
- 25g cocoa powder
- 1-2 tbsp milk
For the alaska topping
- 4 large free-range egg whites
- 170g caster sugar
- 75ml amaretto liqueur
- 225g raspberries
- 500ml good-quality tub vanilla ice cream
- 1 Crunchie bar (34g), crushed
Method
- Preheat the oven to 190°C/fan 170°C/gas 5. Grease and base line a 20cm round cake tin. Using a mixer or electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time, whisking after each is added. Sift in the flour and cocoa and mix gently, adding enough milk to make a soft dropping consistency. Spoon evenly into the tin and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool completely.
- Shortly before serving, preheat the oven to 240°C/fan220°C/gas 9. Using an electric hand whisk, beat the egg whites to stiff peaks. Slowly pour in the sugar, whisking all the time, until the meringue is glossy.
- Place your chocolate cake in the centre of a shallow, ovenproof dish, and prick all over with a thin skewer. Drizzle over the amaretto and top with half the raspberries. Cut the ice cream into 4 and pile on top of the berries. Top with the remaining berries and sprinkle over the Crunchie crumbs. Using a spatula, cover with the meringue, ensuring that the filling and cake are completely covered with no gaps. Smooth the meringue into swirled peaks and bake for 3-4 minutes, until lightly golden. Serve immediately.
Nutrition
- 342kcals Calories
- 16.6g (9.7g saturated) Fat
- 5.5g Protein
- 42.1g (34.8g sugar) Carbs
- 0.4g Salt
Based on 12
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