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Double Chocolate Peanut Butter Oreo Baked Alaskas
Prep Time
1 hr 10 mins
Cook Time
40 mins
Freezing Time:
16 hrs
Total Time
1 hr 50 mins
 

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.


Course: Dessert
Cuisine: American
Keyword: baked alaska, Chocolate, double chocolate, meringue, Oreo, peanut butter, Swiss meringue, toasted
Servings: 12 servings
Calories: 353 kcal
Ingredients
For the Chocolate Peanut Butter Oreo Ice Cream
For the Chocolate Cake
For the Swiss Meringue
Instructions
To make the Chocolate Peanut Butter Oreo Ice Cream:
  1. Follow the recipe directions for Simply Perfect Chocolate Ice Cream, stirring in the peanut butter Oreos before freezing hard.
To make the Chocolate Cake:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
To assemble:
  1. 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.
Nutrition Facts
Double Chocolate Peanut Butter Oreo Baked Alaskas
Amount Per Serving
Calories 353 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 61mg20%
Sodium 296mg13%
Potassium 144mg4%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
Vitamin A 275IU6%
Calcium 25mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.