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Mini Baked Alaska

Prep Time20 mins
Cook Time20 mins
Freeze time:10 hrs
Total Time10 hrs 40 mins
Servings: 6 baked Alaskas


For the brownie bottom:

  • 7 ounces semi-sweet chocolate
  • 6 ounces butter unsalted
  • 2 large eggs
  • ¾ cup sugar
  • cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • teaspoon salt

For the Baked Alaska:

  • 3 large egg whites
  • ¼ cup sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon cream of tartar
  • 2 cups ice cream


  • Preheat the oven to 350 degrees (325 degrees if you have a dark pan). Place parchment paper in a 9x9 baking pan. The parchment paper will make it much easier to get the cake out of the pan.
  • Melt butter and semi-sweet chocolate in a saucepan on low. This takes some time. But resist the urge to turn up the temperature or putting it in the microwave; you could burn the chocolate. And there’s no coming back from that, people.
  • While the chocolate is melting, mix the eggs and 3/4 cup sugar until combined. Sift the flour, baking powder, salt, and cocoa together, to prevent lumps. By this time, the chocolate should be ready (or close). Let the chocolate cool down before adding it to the egg and sugar mixture; we don’t want those eggs to scramble.
  • After you mix in the chocolate, mix in the dry ingredients slowly, about ½ of a cup at a time. This will prevent the mix from lumping and make it easier to combine. Pour the mixture in the prepared pan and bake for about 15 minutes or until a toothpick comes out clean when inserted in the center.
  • When the brownie is done, cool it to room temperature so the brownie doesn’t fall apart when you take it out of the pan. Once the brownie cools, use a 3 inch cutter (or the rim of a glass) to make about 6 brownie discs. Place all the brownie discs on a baking sheet, lined with parchment paper. Place a small scoop of ice cream (about ⅓ of a cup) in the middle of each disc so that there is a ½ inch space left between it and the edge of the cake. Freeze until solid, about 2 hours.
  • When the ice cream is almost ready, start making the meringue. Add the vanilla and cream of tartar and start beating the whites on high. Add 1/4 cup of sugar slowly, about one tablespoon at a time. Keep beating the meringue until it turns into stiff peaks.
  • Take the ice cream out of the freezer. Place 2 rounded tablespoons of meringue on each portion of ice cream. Use a knife or offset spatula to spread the meringue all over until you can no longer see any cake or ice cream. You can make little designs on the meringue using a fork or spoon. Don’t be afraid to get creative! Refreeze the cakes overnight or for at least 8 hours.
  • The next day (or whenever you are ready to serve them), remove the cakes from the freezer. Using a blow torch, toast the meringue evenly for every cake. Alternatively, you can bake the alaskas in the oven. See directions in the notes below.


The next day (or whenever you are ready to serve them) preheat the oven to 500 degrees. Take the cakes straight from the freezer to the oven and bake for 3 minutes. Keep an eye on them to make sure they don’t burn. They should be toasted all over when they’re done.