Baked Alaska

Menu Part: 
Cuisine Type: 

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


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


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

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources