Irresistible Black Forest Baked Alaska for Sweet Moments
Last Updated on February 12, 2026 by Aniela Recipes Team
The moment I took my first bite of Baked Alaska, it felt like I had unwrapped a gift from the culinary gods. Combining layers of rich chocolate sponge, creamy ice cream, and a billowy meringue topping, this dessert is a celebration of flavors that leaves a lasting impression.
While pondering over what to create for my next gathering, I thought, Why not give this classic a delightful twist? Enter the Black Forest Baked Alaska: a luscious blend of dark chocolate ice cream and sweet cherry compote nestled within a light sponge base. The best part? It s surprisingly easy to make!
As I delved into the steps, it felt like a dance: whisking eggs, folding in the flour, and layering the luscious ice cream. Each step felt rewarding, knowing that I was just moments away from impressing my friends with a stunning dessert that looks like a masterpiece but is entirely achievable. So if you re ready to elevate your dessert game and bask in the glory of delighted diners, let s dive into this irresistible recipe!
Why is Black Forest Baked Alaska so special?
Unforgettable Taste: The rich dark chocolate ice cream paired with sweet cherry compote creates a flavor explosion that s pure bliss.
Effortlessly Impressive: Don t let its grandeur fool you this dessert is surprisingly easy to prepare, making it perfect for any home cook.
Gorgeous Presentation: With its stunning layers and toasted meringue, it s a show-stopper that will have your guests oohing and aahing.
Versatile Indulgence: It s an ideal dessert for festive occasions or a cozy family dinner, bringing joy to both kids and adults alike.
Time-Saver: The freezing time allows you to prepare ahead, so you can speak with your guests while enjoying their company.
Ready to embark on this delicious journey? Check out my other dessert ideas to elevate your gatherings!
Black Forest Baked Alaska Ingredients
Dive into the delightful world of flavors with my Black Forest Baked Alaska ingredients!
For the Sponge
- Light olive oil This helps create a moist texture; don t skip the greasing!
- Large eggs Essential for the sponge s structure; use organic for the best flavor.
- Caster sugar Fine sugar blends smoothly for a fluffy sponge; don t use granulated here.
- Plain flour The base for your sponge; sift it for a lighter texture.
- Baking powder This gives the sponge a light and airy lift; check the expiration date!
- Cocoa powder Adds rich chocolate flavor; use the best quality for the ultimate taste.
For the Ice Cream Layers
- No.1 Santo Domingo Chocolate Ice Cream A luxurious layer that pairs beautifully with cherries; feel free to substitute with your favorite dark chocolate flavor.
- Mackie s Traditional Ice Cream Vanilla ice cream adds creaminess; opt for a high-quality brand for better taste.
- Bonne Maman Cherry Compote Bursting with flavor, this compote perfectly complements the chocolate; fresh or frozen cherries can be used in a pinch.
For the Meringue Topping
- Egg whites Essential for the meringue s structure; ensure no yolk gets mixed in.
- Caster sugar The key to a smooth, glossy meringue; whisk until all sugar is dissolved for the best result.
For Soaking
- Cherry brandy or dessert wine Drizzling this enhances the flavor of the sponge; try other liqueurs like amaretto for variety.
Now that you have all the delectable Black Forest Baked Alaska ingredients prepared, it s time to bring this indulgent dessert to life!
How to Make Black Forest Baked Alaska
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Preheat the oven to 170 °C (gas mark 3). Grease an 18cm round cake tin with a drizzle of light olive oil and line it with baking parchment for easy removal later.
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Whisk together the whole eggs and 60g of caster sugar in a large bowl until the mixture is thick, pale, and fluffy this should take about 5 minutes with an electric hand mixer.
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Combine the dry ingredients. In a separate bowl, mix the plain flour, baking powder, cocoa powder, and a pinch of sea salt flakes for the perfect balance of flavors.
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Fold in the oil gradually. Drizzle the olive oil into the egg mixture and gently fold in half of the flour mixture until just combined. Add the remaining flour mixture and continue to fold until smooth.
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Bake the batter. Pour the cake batter into the prepared tin and bake for 12-15 minutes, or until a skewer inserted into the center comes out clean, signaling it s ready.
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Soak the sponge. Poke a few holes in the sponge with a skewer, then drizzle over some cherry brandy or dessert wine to soak in. Allow it to cool completely in the tin; this step enhances the flavor!
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Line your pudding basin. Scrunch a large sheet of baking parchment, then open it up and use it to line a 1-liter pudding basin ensuring it overlaps the sides for easy removal.
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Scoop in the chocolate ice cream. Scoop the No.1 Santo Domingo Chocolate Ice Cream into the basin, pressing it down with a metal spoon so it fills the bottom evenly this creates the first delicious layer!
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Make the cherry-vanilla layer. In another bowl, ripple the Bonne Maman Cherry Compote through the Mackie s Traditional Ice Cream, then spoon this mixture on top of the chocolate ice cream, pressing down gently for a perfect fit.
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Freeze it solid. Cover the basin with baking parchment and freeze for at least 4 hours or overnight, until firm and ready for assembly.
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Combine egg whites and sugar for meringue. In a heatproof bowl, mix the egg whites with the remaining 150g caster sugar until well combined.
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Heat the mixture gently in short bursts in the microwave or over a pan of barely simmering water, stirring frequently until the sugar dissolves completely without getting overly hot.
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Whip to meringue perfection. Transfer the mixture to a large bowl or the bowl of a stand mixer and whisk at medium-high speed until thick, glossy, and cool to the touch this creates the fluffy meringue topping.
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Transfer the sponge. Remove the cooled cake from the tin and place it on a large serving plate, ready to showcase your creation.
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Flip the ice cream layer. Take the ice cream from the freezer, flip it out of the basin onto the sponge, and carefully peel away the parchment.
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Trim the excess cake. Neatly trim the sides of the cake so it fits snugly around the base of the ice cream for a clean presentation.
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Cover with meringue. Use a spatula to quickly cover the ice cream with the meringue, ensuring an even coat this is the moment where your dessert comes together beautifully!
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Toast the meringue. Use a blowtorch to toast the meringue until it s golden brown, or bake at 240 °C (gas mark 8) for 3-4 minutes if you don t have a blowtorch.
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Serve with love. Let the Black Forest Baked Alaska stand for 5-7 minutes to allow the ice cream to soften slightly, then slice into generous portions and serve watch those smiles bloom!
Optional: Top with chocolate shavings for an extra touch of decadence.
Exact quantities are listed in the recipe card below.
Expert Tips for Black Forest Baked Alaska
- Perfect Sponge: Ensure your eggs are at room temperature; this helps the batter whip up to a fluffy consistency, which is crucial for the black forest baked Alaska.
- Gentle Folding: When combining wet and dry ingredients, be delicate. Over-mixing can lead to a dense sponge instead of a light, airy one.
- Soaking Wisely: Don t soak the sponge too much, as overly soggy layers may disrupt the balance in your black forest baked Alaska. A light drizzle is all you need!
- Meringue Magic: Make sure your bowl and utensils are grease-free for the meringue; any oil can prevent the egg whites from whipping to their full potential.
- Cooling Time: Allow your assembled dessert to rest for the recommended time, giving it a moment to soften before serving this step enhances the flavor experience!
- Practice Patience: Freezing overnight not only firms up the layers perfectly but also ensures that all flavors meld beautifully for that delightful bite.
Black Forest Baked Alaska Variations
Feel free to take this delightful dessert to new heights with your personal touch!
- Gluten-Free: Substitute plain flour with a gluten-free blend, ensuring all ingredients are gluten-free for everyone to enjoy.
- Dairy-Free: Use coconut or almond-based ice cream and a dairy-free sponge recipe for a vegan twist.
- Nuts & Crunch: Add a layer of crushed hazelnuts or almonds between the ice cream for added crunch and flavor.
- Fruit Fusion: Replace cherry compote with raspberry or mixed berry compote for a fruity twist that brightens every bite.
- Liqueur Swap: Experiment with different liqueurs, like Amaretto or Frangelico, instead of cherry brandy for a unique flavor boost.
- Sponge Flavor: Infuse your sponge with orange zest or espresso powder for an unexpected yet delicious twist on the traditional chocolate flavor.
Transforming this classic into your signature dessert is a beautiful way to share love and creativity in the kitchen!
Make Ahead Options
These Black Forest Baked Alaska layers are perfect for home cooks seeking time-saving solutions! You can prepare the chocolate sponge and soak it with brandy up to 24 hours in advance; just ensure it s kept covered at room temperature to maintain its moisture. Additionally, the ice cream layers can be assembled and frozen for up to 3 days before serving simply cover them securely to prevent freezer burn. When you re ready to complete your dessert, whip up the meringue while the sponge and ice cream are still frozen, then assemble as instructed. This way, you can impress your guests with a stunning treat that tastes just as delightful as it looks, without the last-minute rush!
What to Serve with Black Forest Baked Alaska?
To turn your delightful dessert into a full culinary experience, consider these perfect accompaniments that will make your taste buds sing!
- Fresh Berries: A medley of raspberries, blueberries, and strawberries provides a refreshing, tangy contrast to the rich sweetness of the Baked Alaska.
- Chocolate Sauce: Drizzle warm chocolate sauce over slices for an indulgent touch, amplifying the chocolatey depth of the dessert.
- Whipped Cream: Fluffy whipped cream on the side adds a light, airy element that balances the decadent ice cream and cake layers.
- Mint Leaves: Fresh mint not only beautifies the plate but also adds a burst of freshness that complements the cherry notes beautifully.
- Coffee or Espresso: A rich cup of coffee serves as the perfect palate cleanser, enhancing the chocolate and cherry flavors in every bite.
- Toasted Almonds: Sprinkle some toasted almonds for a delightful crunch that contrasts the smooth textures of the Baked Alaska.
Each of these pairings brings its own unique flavor and texture, transforming your Black Forest Baked Alaska into an unforgettable feast for the senses!
How to Store and Freeze Black Forest Baked Alaska
Fridge: Store leftover Black Forest Baked Alaska in the refrigerator for up to 2 days. Cover with plastic wrap to prevent drying out and maintain freshness.
Freezer: If you want to enjoy it later, wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 2 months. Defrost in the fridge before serving.
Reheating: It s best enjoyed cold; however, if you reheat, warm the meringue briefly in a microwave (10-15 seconds) for a gooey texture while keeping the ice cream firm.
Serving Tip: Be sure to let frozen portions sit at room temperature for about 10 minutes before serving to achieve that perfect creamy melt-in-your-mouth experience.
Black Forest Baked Alaska Recipe FAQs
What should I look for in ripe cherries when making Black Forest Baked Alaska?
Absolutely! When choosing cherries, opt for ones that are plump, firm, and have a vibrant color deep red is a bonus. Look for ones with a glossy finish and avoid any that have blemishes or dark spots, as these can indicate overripeness.
How should I store leftover Black Forest Baked Alaska?
You can store leftover Black Forest Baked Alaska in the refrigerator for up to 2 days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh and moist. If you notice the meringue getting weepy, don t worry; it s still delicious!
Can I freeze Black Forest Baked Alaska, and how?
Absolutely! If you want to keep some for later, wrap individual portions securely in plastic wrap and then in aluminum foil. This way, they can be frozen for up to 2 months. When you re ready to enjoy it again, simply defrost it in the fridge overnight before serving.
What if my meringue doesn t whip up properly?
Oh no! If your meringue isn t whipping up, ensure that your bowl and beaters are free from any grease, as even a small amount can hinder the egg whites from reaching their full volume. Also, make sure your egg whites are at room temperature for the best results. If it s still not working, add a pinch of cream of tartar to help stabilize it.
Can I substitute ingredients for the Black Forest Baked Alaska?
Very! If you re looking for alternatives, consider using a different flavored ice cream like raspberry or vanilla bean. For dietary restrictions, vegan ice creams can also work beautifully just ensure they have a similar texture for layering. And if you re concerned about allergies, skip the liqueur and use fruit juice instead for soaking the sponge!
How can I tell when the sponge cake is done baking?
Great question! The sponge is done when a skewer inserted into the center comes out clean or with just a few crumbs attached. It should spring back to the touch and have a beautiful golden color. If the skewer comes out with wet batter, pop it back in the oven for a few more minutes and check again.