Satisfy your sweet-tooth with these Double Chocolate Peanut Butter Oreo Baked Alaskas! It’s a throwback recipe with a modern twist: chocolate cake, chocolate sandwich cookies with peanut butter creme filling, homemade chocolate ice cream, and toasted meringue all come together in this spectacular dessert.
Hey everybody, it’s Thursday! I know I usually don’t post on a Thursday but lately I’ve been thinking about switching things up so let’s see how this goes!
I have something really fun and exciting for you today! It’s a big party hosted by my friends over at Better Homes and Gardens, and it has a really cool theme: Throwback Recipes! You know, like #TBT? I was tasked with recreating a beloved, vintage dessert recipe and giving it a modern twist.
Immediately my mind went straight to baked Alaska. It used to be all the rage back in the day, but it’s something you don’t see too often any more. Why??? It needs to make a comeback!
In case you aren’t already familiar with this classic dessert, it’s basically just ice cream and cake covered in toasted meringue. I mean how bad can that be, right? We are doing ours up right with plenty of chocolate because when I think toasted meringue it reminds me of toasted marshmallows and nothing goes better with marshmallows than chocolate. With the possible exception of peanut butter. So yeah, lets make sure and get some of that in there too.
It all starts with a chocolate sheet cake, and from that you just cut circles with a cookie cutter. I used the 2 1/2-inch cutter from this set. Then, pop a scoop of this insane chocolate peanut butter Oreo ice cream on top, pipe the fluffy meringue all over, and toast it up with a brulee torch.
This dessert is definitely a make-ahead jobbie, and breaking up the prep over the course of several days can make it all much more manageable. Here’s how it all goes down:
- The ice cream is just my Simply Perfect Chocolate Ice Cream recipe, with a couple handfuls of peanut butter Oreos tossed in. The base recipe is tried and true, and doesn’t need a single thing to make it better, but crunchy dark chocolate sandwich cookies with peanut butter creme filling sure don’t hurt either. I’d recommend starting this 3 days before you plan to serve it, just so there’s plenty of time for everything to freeze hard.
- The cake recipe was (barely) adapted from my beloved Simply Perfect Chocolate Cupcakes. Consistently one of the top 3 recipes on this site. Moist, deeply chocolate-y, and a snap to make in just one bowl. Bake it up 2 days prior. Wrap it tight and it should keep just fine at room temp.
- The day before, you can cut the cake circles and top each one with a scoop of ice cream. Place them on a tray and freeze.
- Do the meringue on the day of. I went with a Swiss meringue here, just because I find it to be a little more stable than just regular egg whites whipped with sugar. In other words, the added step of heating the mixture really helps the end product to stay fluffy and not deflate or weep. It only takes 5 or 10 minutes but I think it’s really worth it. I used a 4B-tip to pipe the stars, and this kind of brulee torch is really easy and fun to use. I’m always surprised by how often I reach for it!
Ta-dah! Now is that the way to celebrate a throwback party or what?
All of this is in honor of Better Homes and Gardens’ newest publication, Get Together™ magazine. Guys, I’ve had the privilege of sneak-previewing this magazine and it’s so. much. fun. So many cute ideas, and it really inspired me to be a better hostess. I used to do a lot more entertaining, but it’s something I’ve gotten away from and I really need to go back to it. Even if it’s just for my immediate family, there are just so many ideas in this magazine for ways to make the everyday more special and create happy memories. Definitely pick up a copy– I think you’ll really enjoy it! And be sure to keep up with the TBT party by following the hashtag #BHGParty on social media!
Oh, and as a little gift, click on over and download the free printable for the cute recipe cards you see below!
Double Chocolate Peanut Butter Oreo Baked Alaskas
Satisfy your sweet-tooth with these Double Chocolate Peanut Butter Oreo Baked Alaskas! It's a throwback recipe with a modern twist: chocolate cake, chocolate sandwich cookies with peanut butter creme filling, homemade chocolate ice cream, and toasted meringue all come together in this spectacular dessert.
Yield: 12 servings
For the Chocolate Peanut Butter Oreo Ice Cream:
For the Chocolate Cake:
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Swiss Meringue:
- 4 large egg whites
- 1 1/3 cups granulated sugar
- 1/4 teaspoon kosher salt
To make the Chocolate Peanut Butter Oreo Ice Cream:
- Follow the recipe directions for Simply Perfect Chocolate Ice Cream, stirring in the peanut butter Oreos before freezing hard.
To make the Chocolate Cake:
- Preheat the oven to 325 degrees F. Mist a 9-inch by 13-inch pan with non-stick spray and line with a sheet of parchment.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Transfer the batter to the prepared pan and bake for 22-28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
To make the Swiss Meringue:
- Place the egg whites, sugar, and salt in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff.
- Use a 2 1/2-inch round cookie cutter to cut 12 rounds from the sheet cake. Top each with a scoop of ice cream. Using a 4B-tip, pipe on the meringue, making sure to completely cover the dessert. Toast the meringue with a brulee torch.