Description
Mocha Baked Alaska features a crisp meringue exterior, a soft chocolate cake base, and a cool mocha ice cream center, making it a perfect show-stopping dessert for celebrations.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 3 cups mocha ice cream, softened
- 6 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Optional: 2 teaspoons instant espresso powder, 2 tablespoons cocoa powder, chocolate shavings or cocoa nibs for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cake mix according to package instructions. Divide the batter among six greased 6–8 oz ramekins.
- Bake for 12–15 minutes until a toothpick comes out with moist crumbs.
- Cool completely and optionally remove from ramekins.
- Soften the mocha ice cream slightly and scoop onto each cake, smoothing into a dome. Freeze for 30–60 minutes.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. Fold in vanilla extract.
- Quickly cover each ice cream cake with meringue, sealing edges and creating decorative peaks.
- Toast meringue with a kitchen torch or under a hot broiler until golden.
- Serve immediately to enjoy the contrast of warm and cold.
Notes
For greater accuracy, weigh ingredients and consult package labels. This dessert is best served fresh for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 58g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: No data
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 3g
- Protein: 11g
- Cholesterol: No data