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5 from 3 votes

Chocolate Lovers Baked Alaska Recipe

Are you looking for an awesome baked Alaska recipe? What about one for the chocolate lover in all of us? This is it!
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: baked alaska recipe, chocolate baked alaska, chocolate cake alaska recipe, step-by-step baked alaska
Servings: 12 servings
Author: Amy- A Red Spatula


  • 8-inch cake pan, round bowl for ice cream form, hand or stand mixer


Brownie Base

  • 2 eggs, room temp
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • ¼ cup whole wheat flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ cup chopped dark chocolate or dark chocolate chips
  • 4 tablespoons butter

Ice cream

  • ½ gallon ice cream of choice I used Tillamook mudslide

Marshmallow Meringue

  • 4 egg whites room temp
  • 1 cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla


Brownie Base

  • Preheat oven to 325 degrees.
    Prep a 6-inch pan by spraying with pan release or softened butter.
    In a small bowl, mix the flours, cocoa powder, and salt. Set aside.
    In a small pan, melt the butter and chocolate over low heat. Stir constantly to keep the chocolate from burning. Remove from heat and set aside to cool.
    In a medium-sized bowl, add the eggs, granulated sugar, and brown sugar. Beat with a hand mixer for about 2-3 minutes until the eggs are light and fluffy. Add in the vanilla and mix to combine.
    Pour the chocolate/butter into the eggs while mixing. Last, add in the dry ingredients and mix only to combine. Pour batter into pan.
    Bake for about 25-35 minutes.
    Remove and allow to cool about 5 minutes in the pan, then turn out carefully onto a cooling rack. Allow to cool about 30 minutes.

Ice Cream Bowl

  • Soften ice cream slightly.
    You will need a bowl that has a 6-inch opening. You will add the brownie base with the ice cream, so the bowl and 6-inch brownie need to fit together.
    Line the bowl with plastic wrap. Then scoop the ice cream into the bowl and press firmly to make sure it fills the bowl and there aren't gaps.
    If the brownie is cool enough press it on the top of the ice cream and move both to the freezer. Let these freeze until they are solid, at least 4 hours, but even longer is better.


  • Heat water in a pan. You will need a bowl that will sit just above the water for making the meringue. Add the egg whites and sugar to a metal or glass bowl. Whisk and cook for about 3 minutes, until the sugar is dissolved. Remove the bowl from the water and set it aside.
    You can whip your egg whites with either a hand mixer or a stand mixer. Stand by mixing it on low for about 2-3 minutes. This is to cool the meringue. Once the time has passed, turn the mixer to medium and whip for about a minute or so. Add your cream of tartar, then mix on high for at least 6 minutes.
    Add the vanilla during the last 30 seconds of mixing.
    Now, remove your cake and ice cream from the freezer. Place it on your serving plate. Spread generously with the meringue and torch right away. I like to stack more on top as it will start to melt as soon as you put it on. It is delicious served right away or place back in the freezer and take a slice when you are ready.
    Now, sit back and enjoy. You surely deserve it!