Baked Alaskas

Photo: Nigel Cox; Styling: Tiziana Agnello

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour, 2 Minutes
Total: 5 Hours, 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 12g
  • Carbohydrate: 51.2g
  • Fiber: 1.3g
  • Cholesterol: 2mg
  • Iron: 1.3mg
  • Sodium: 187mg
  • Calcium: 154mg

Ingredients

  • Cake:
  • 2 ounces cake flour (about 1/2 cup)
  • 3 tablespoons dark unsweetened cocoa (such as Hershey's Special Dark)
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • Cooking spray
  • 3 cups fat-free chocolate Greek frozen yogurt
  • Meringue:
  • 6 large egg whites
  • 9 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • Dash of salt

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon salt.
  3. 3. Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl; beat with a mixer at medium-high speed until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding flour mixture into egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets in batter by cutting through batter with a knife. Bake at 350° for 20 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
  4. 4. Split cake horizontally into 3 even layers using a serrated knife. Working with 1 cake layer at a time, cut with a 3-inch round cutter into 4 rounds. Repeat procedure with remaining 2 cake layers; discard remaining cake, or reserve for another use.
  5. 5. Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4 cup yogurt into bottom of each ramekin, spreading evenly; top each with 1 cake round. Spread 1/4 cup yogurt over each cake layer, spreading evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4 hours or up to overnight.
  6. 6. To prepare meringue, combine 6 egg whites and remaining ingredients in top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.
  7. 7. Invert ramekins, cake sides down, onto a baking sheet. Discard plastic wrap. Divide meringue evenly among servings, and spread evenly over each dome (the domes should be completely covered with meringue). Holding a kitchen torch about 3 inches from domes, heat the meringue, moving the torch back and forth until lightly browned. Transfer to individual plates, and serve immediately.
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