Baked Alaska

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

A dessert to make mouths water. Perfectly golden peaks of meringue encasing chocolate cake and ice cream. Heaven on a plate.

Ingredients

4 oz. semisweet chocolate, melted
4 oz. butter, melted
2 1⁄4 cups sugar
3 whole eggs
1⁄4 tsp. cinnamon
1⁄2 cup unsweetened cocoa powder
3 cups coffee ice cream
8 large egg whites
Pinch of salt
Caramel sauce
 

Steps

1. Grease a 9-in. square pan; line with greased parchment.

2. Combine chocolate and butter in bowl; whisk in 3⁄4 cup sugar. Whisk in eggs, cinnamon, and salt. Sift cocoa over mixture; whisk until blended.

3. Spread batter evenly into pan. Bake at 375°F 20 min., or until firm. Cool in pan and invert onto rack. Peel parchment.

4. Cut cake into 6 equal pieces and place each in a small gratin dish; top with 1⁄2 cup ice cream. Cover; freeze.

5. Beat whites with salt until they hold soft peaks. Gradually beat in 11⁄2 cups sugar, beating until stiff, glossy peaks form.

6. Pipe meringue over ice cream and cake. Bake in 450°F oven 6 min., or until golden brown. Drizzle with caramel.
 

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources