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Cathy's Holiday Baked Alaska Recipe

Impress your guests with this spectacular Canadian-inspired Baked Alaska! This make-ahead dessert is perfect for holiday gatherings or any special occasion. A rich brownie base, creamy ice cream, and a cloud-like meringue combine for a truly unforgettable culinary experience. Don't be intimidated – our easy-to-follow instructions guide you through each step, from the decadent brownie to the perfectly browned meringue. Serve with a warm, homemade fudge sauce for the ultimate dessert indulgence. Even a brownie mix can be used for a time-saving shortcut!

Prep Time 45 mins
Cook Time 80 mins
Calories 732.6 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Cathy's Holiday Baked Alaska 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cathy's Holiday Baked Alaska

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How to Make Cathy's Holiday Baked Alaska

  1. **Brownie Base:** Preheat oven to 350°F (175°C). Cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, mixing well after each addition.
  2. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 cup chopped walnuts.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour batter into a greased and floured 9-inch round baking pan.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
  5. Let cool completely before storing. Can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
  6. **Ice Cream Mold:** Line an 8-inch round bowl with plastic wrap, leaving some overhang for easy removal. Spoon in 2 pints of your favorite softened ice cream, packing it down firmly. Cover tightly with plastic wrap and freeze until solid (at least 4 hours).
  7. **Fudge Sauce:** In a small saucepan, combine 1 cup heavy cream, 1 cup semi-sweet chocolate chips, 1/4 cup butter, and 1/4 cup powdered sugar. Whisk over low heat until smooth and melted. Remove from heat and let cool slightly.
  8. Store in an airtight container in the refrigerator. Reheat gently before serving.
  9. **Meringue Topping:** In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
  10. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form. Stir in 1 tablespoon brandy (optional).
  11. **Assembly:** Place the cooled brownie on an oven-safe platter. Carefully unmold the frozen ice cream onto the brownie. Return to the freezer while you prepare the meringue.
  12. Warm the fudge sauce (microwave or stovetop).
  13. Quickly spread the meringue over the ice cream, completely covering it and sealing the edges to the brownie.
  14. Broil on low, rotating the platter as needed, until the meringue is lightly browned (about 3 minutes). Watch carefully to prevent burning!
  15. Serve immediately with warm fudge sauce.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

278g

Fat

76g

Carbs

35g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Desserts Holiday Event Cakes Frozen Desserts Dietary Christmas Low Sodium Low In Something 4 Hours Or Less