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Grasshopper Baked Alaska Recipe

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4.1 from 44 reviews

This Grasshopper Baked Alaska is a decadent dessert combining rich chocolate cake, minty vanilla ice cream swirled with creme de menthe and creme de cacao, all enveloped in a fluffy, golden meringue. It's a show-stopping treat perfect for special occasions or when you want to impress guests with a classic yet refreshing dessert.

Ingredients

Cake

  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Ice Cream Layer

  • 2 quarts vanilla ice cream, softened
  • 1 package (4.67 ounces) mint Andes candies, chopped
  • 2 tablespoons creme de menthe
  • 1 tablespoon creme de cacao
  • Green food coloring (optional)

Meringue

  • 8 large egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). In a saucepan over low heat, melt butter and chopped unsweetened chocolate together, stirring until smooth. Remove from heat and whisk in sugar and vanilla extract. Allow the mixture to cool slightly, then beat in eggs one at a time until fully incorporated. In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Pour batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely on a wire rack.
  2. Prepare the Ice Cream Layer: While the cake cools, mix the softened vanilla ice cream with chopped mint Andes candies, creme de menthe, and creme de cacao. Add a few drops of green food coloring if desired to enhance the minty color. Spread this mixture evenly over the cooled cake in the pan or shape into a dome using a bowl lined with plastic wrap. Freeze until firm, about 2 hours or overnight for best results.
  3. Make the Meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating continuously until stiff, glossy peaks develop. This meringue will serve as the insulating layer to protect the ice cream during baking.
  4. Assemble the Baked Alaska: Remove the ice cream layer from the freezer. If formed separately, place the cake on a baking sheet and top it with the ice cream dome. Quickly cover the entire cake and ice cream with the prepared meringue, spreading it evenly and sealing all edges to prevent any ice cream from escaping during baking.
  5. Bake: Bake in a preheated oven at 500°F (260°C) for 3-5 minutes or until the meringue is golden brown. Watch carefully as it browns quickly. Remove immediately from the oven to prevent the ice cream from melting inside.
  6. Serve: Let the Baked Alaska rest for a minute or two, then slice with a warm knife and serve immediately for the best experience of warm meringue with cold minty ice cream and rich chocolate cake.

Notes

  • Use room temperature eggs for better meringue volume.
  • Ensure the ice cream is softened but not melted before mixing to prevent separation.
  • Use a warm knife heated under hot water for smooth slicing of Baked Alaska.
  • Cream of tartar stabilizes the meringue, helping it hold its shape during baking.
  • This dessert is best served immediately after baking to enjoy the contrast of temperatures.

Find it online: https://recipethrive.com/grasshopper-baked-alaska-recipe/