Black Forest Baked Alaska Recipe

Make and bake cake

Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment. In a bowl whisk together flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl whisk egg, sugar, buttermilk, oil and vanilla until combined. Add dry ingredients to wet and stir until just combined. Stir in hot water until batter is smooth (batter will be thin). Pour into prepared pan and bake 20–25 minutes until a toothpick comes out with a few moist crumbs. Cool completely on a rack.

Trim and shape

Once cooled, trim the cake top level. Using a 7–8 inch round cutter, cut out a disc about 1 inch thick to fit the Baked Alaska base. Reserve scraps for another use.

Soften the store-bought chocolate ice cream at room temperature until spreadable (about 10–15 minutes). Stir in chopped maraschino cherries, 2 tablespoons cherry syrup and the chopped dark chocolate until distributed. Line a 7–8 inch bowl with plastic wrap leaving excess overhang. Spoon the ice cream mixture into the bowl, smoothing the top. Cover with plastic wrap and freeze until solid, at least 4 hours or overnight.

When firm, unmold the ice cream dome by pulling the plastic wrap and invert onto the trimmed cake disc so the ice cream sits centered on the cake. Keep assembled cake+ice cream in the freezer while you prepare compote and meringue.

Combine cherries, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, 8–10 minutes. Stir in optional maraschino liqueur, taste and adjust sweetness. Cool to room temperature. Reserve 4 tablespoons of compote for spooning on plates when serving; the remainder can be gently warmed when plating if desired.

In a small sauté pan over medium heat melt butter and add brown sugar, stirring until sugar dissolves and begins to bubble lightly, about 2–3 minutes. Carefully stir in heavy cream and salt and simmer 1–2 minutes until glossy. Add halved maraschino cherries and vanilla. If you plan to flambé, remove pan from heat, carefully add rum or brandy, wait a few seconds, then ignite with a long match or lighter and let flames subside (exercise caution). Return pan to very low heat if needed to combine. Keep warm until serving.

Make Swiss meringue

Combine egg whites and granulated sugar in a heatproof bowl set over a barely simmering pot of water (double boiler). Whisk constantly until sugar is dissolved and mixture reaches 160°F (71°C) or feels warm and no sugar grains remain when rubbed between fingers, about 3–4 minutes. Remove bowl from heat and add cream of tartar and vanilla. Using a stand mixer or hand mixer, whip the mixture on high until glossy peaks form and it is completely cool, about 6–8 minutes.

Top the Baked Alaska and caramelize

Remove the assembled cake + ice cream from the freezer. Using an offset spatula, spread an even layer of meringue over the entire dome and cake, sealing the base so no ice cream or cake show (mound meringue decoratively if desired). Use a kitchen torch to caramelize the meringue evenly until golden brown in spots. If you don't have a torch, place the whole dessert on a baking sheet and slide under the broiler on high for 30–45 seconds watching constantly until browned. Return to freezer for 10 minutes to set the meringue shell.

To serve, preheat a small skillet or sauce pan. If using the flambé sauce warm the Jubilee sauce gently. Slice the Baked Alaska with a hot knife (dip knife in hot water and wipe dry between cuts) to get clean slices. Plate a slice on each plate, spoon 1–2 tablespoons cherry compote reserved earlier alongside and drizzle 1–2 tablespoons of warm Jubilee sauce over or around the slice. Garnish with fresh cherries and dark chocolate shavings and dust a little cocoa powder if desired.

If you want tableside flair: warm the jubilee sauce and ignite briefly in the pan, then spoon warm sauce over the sliced Baked Alaska for a dramatic finish (exercise caution when flambéing). Serve immediately so ice cream retains contrast with warm sauce.