Description
A decadent dessert combining chocolate, coffee, and hazelnut flavors in a baked Alaska. Perfect for impressing guests or treating yourself.
Ingredients
Scale
- 1 chocolate sponge cake (8-inch round)
- 1 cup coffee ice cream
- 1 cup hazelnut ice cream
- 4 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 450°F.
- Place the chocolate sponge cake on a baking sheet.
- Spread the chocolate hazelnut spread evenly over the cake.
- Scoop the coffee and hazelnut ice cream onto the cake, forming a dome shape.
- Freeze for at least 2 hours.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Cover the ice cream dome completely with the meringue.
- Bake for 3-5 minutes until the meringue is lightly browned.
- Serve immediately.
Notes
- Work quickly when spreading meringue to prevent ice cream from melting.
- Use a kitchen torch for more controlled browning if preferred.
- For best results, freeze the assembled dessert overnight before adding meringue.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg