Mini Chocolate Torte Baked Alaskas

Total Time: 2 Hours 35 Minutes
Servings: 8

See in the New Year in style with this sensational dessert! These individual versions of the classic are surprisingly easy to prepare and serve.

All You Need Is ...

  • Small check mark in a circle icon 400ml tub Belgian chocolate ice cream, slightly softened
  • Small check mark in a circle icon Vegetable oil, for greasing
  • Small check mark in a circle icon 1 box Betty Crocker™ Chocolate Torte Cake Mix
  • Small check mark in a circle icon 75g butter
  • Small check mark in a circle icon 2 medium eggs
For the meringue
  • Small check mark in a circle icon 4 medium egg whites
  • Small check mark in a circle icon 200g caster sugar

Betty's Easy Steps

  1. Scoop the ice cream into 8 even-sized balls onto a baking tray (lined with baking paper). Freeze for at least 2 hours.
  2. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease 8 holes of a 12-hole muffin tray. Line the base of each hole with a circle of baking paper.
  3. Make up the chocolate torte mix as directed on the box with the butter and eggs. Divide the mixture evenly between the holes in the muffin tray. Bake for 15 minutes until the surface is set and dry to the touch. Cool in the tin for 5 minutes, then carefully remove each mini torte (see Tips) and transfer to a wire rack to cool completely.
  4. When you are ready to serve the Baked Alaskas, preheat the oven to 230°C (210°C for fan assisted ovens)/Gas Mark 8. Place the mini tortes upside down on a baking tray. Place a scoop of ice cream on each mini torte, pressing down gently. Return the tray to the freezer while you make the meringue.
  5. For the meringue, whisk the egg whites in a clean, grease free bowl until stiffly peaking. Gradually whisk in the sugar, one tablespoon at a time, to make a firm and glossy meringue. Spoon the meringue into a large piping bag fitted with a medium star nozzle.
  6. Remove the tortes from the freezer. Pipe the meringue around the ice cream on each torte until it is completely covered with no gaps in the meringue and between the torte base and ice cream. Alternatively swirl the meringue all over the ice cream with a palette knife.
  7. Bake for 2-4 minutes until the meringue is just turning golden, or use a cook’s blow torch to brown the meringue. Meanwhile, heat the ganache pouch as directed on the box.
  8. Serve the baked Alaskas immediately with the warm ganache to drizzle over.

Betty's Tips

  • For success every time, have everything ready in advance and make sure the oven is to temperature. The ice cream scoops need to be frozen solid and you need to work quickly ensuring the ice cream is completely covered with the meringue.
  • The Baked Alaskas can be prepared a few hours in advance. Cover with the meringue and and pop in the freezer on the baking tray until required. Bake for an extra 1-2 minutes.
  • To help remove the mini tortes from the muffin tin, run a mini pallete knife or carefully run the tip of a small sharp knife around the edges of each torte, then invert onto a baking tray or chopping board.
  • For an extra festive touch add an indoor sparkler to each Baked Alaska once they are out of the oven and light just before serving.