Chocolate Mousse Baked Alaska

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This version of a Baked Alaska adds simplicity by skipping the ice cream and using mousse instead! Once frozen the texture and taste are just like ice cream, but there’s no need to worry about this dessert melting! The leftovers are easily stored in the fridge, no need to keep frozen, that is, if you can resist eating it all!
12 slices
3 eggs, separated
½ teaspoon lemon juice (or white vinegar)
3 tablespoons sugar
¾ cup all-purpose flour
½ cup sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
½ teaspoon salt
1/3 cup water
1/4 cup Mazola® Canola Oil
1.5 tsp vanilla extract
2/3 cup chocolate cookie crumbs, divided in half
2/3 cup Crown® Lily White® Corn Syrup
1/2 cup heavy OR whipping cream
1 cup semi-sweet chocolate chips
1 tablespoon butter
Chocolate Mousse-Recipe link below
4 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
Associated Recipes:

Have your cake ingredients ready at room temperature. Preheat oven to 350°F. Lightly spray a 10” x 15” jellyroll pan with cooking spray, line with parchment paper and wrap it up the sides of the pan, lightly spray paper.

To make the cake batter use a clean, grease-free metal bowl and beater, whisk the egg whites until soft peaks form, add in the lemon juice and gradually add in 3 tablespoons of sugar, one tablespoon at a time. Set aside.

In another bowl sift together the flour, ½ cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Slowly add the egg yolk mixture to the flour mixture, whisking until well blended. Gently fold in ½ of the egg white mixture into the batter, and then the remaining egg whites. Pour into prepared pan using an offset spatula, ensure batter is evenly spread right to the corners. Bake for 13-15 minutes, or until cake bounces back when touched and toothpick in center comes out clean. Remove cake from oven; allow to cool in pan.

To build the cake, thoroughly line an 8” wide by 4 to 5” deep (freezer safe) bowl with plastic wrap leaving excess hanging over sides.  Remove cake from baking pan, measure halfway on the long edge and cut the cake in half. Then cut a 7.5” circle from one corner, set aside, this will be your base. Using the other half (8 x 10”), make notches at 2” intervals on the 8” sides, cut the cake across the width, creating 10” long, thin triangles, you will be left 8 triangles. With one triangle at a time, carefully line the inside of the bowl starting in the middle, keep the short 2” edge near the top of the bowl and the point in the bottom. Alternate the direction of the triangles so the short 2” edge of each triangle line up around the top of the bowl. Cut pieces as needed to create a continuous level edge around the top, use extra pieces to fill in as needed.

Fill cake with 1 cup of mousse, sprinkle with 1/3 cup of cookie crumbs, then 1/3 cup chocolate sauce. Repeat with 2 cups of mousse, 1/3 cup cookie crumbs and a ½ cup of chocolate sauce. Place final circle of cake on top and press down firmly. Fold over excess plastic wrap, secure tightly and place in freezer for 2 hours, or until ready to serve and complete final step with meringue.

When ready to serve, preheat oven to 500°F, move oven rack to lower setting. Remove cake from freezer. Whip egg whites until soft peaks form; gradually add in sugar one tablespoon at a time, sprinkle in cream of tartar and then vanilla, whip for one more minute, until stiff peaks form. Unwrap cake and invert onto an oven-safe plate and remove plastic wrap. Spread meringue all over cake, place in oven for 2 minutes or until meringue starts to turn golden brown. Remove from oven; allow to rest a couple minutes before slicing.


**TIP**  To prevent the meringue from sticking to your knife when slicing, carefully rub a drop of oil over the blade.

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