Ingredients
Chocolate Sheet Cake:
Nonstick cooking spray
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
Frozen yogurt:
2 cups FAGE Total 0%, 2%, 5%, or BestSelf Plain, or Total Blended Vanilla
3 tablespoons strawberry preserves or flavor of your choice
¼ cup golden syrup or agave nectar
1 tablespoon pure vanilla extract
Meringue:
4 egg whites, separated at a cold temperature and whipped at room temperature
½ teaspoon cream of tartar
½ teaspoon vanilla extract
¾ cup granulated sugar
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Steps
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9x13-inch pan with parchment paper and spray the edges with cooking spray.
- In a medium bowl, use a handheld mixer or stand mixer to beat together butter, sugar, and vanilla extract until light and fluffy.
- Beat in one egg at a time until each is fully incorporated.
- In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
- Add half of the dry ingredients to the butter mixture and combine well. Add the second half of the dry ingredients into the butter mixture and mix again.
- Fold in yogurt to the batter until smooth.
- Pour batter evenly into the pan and bake for 25-30 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Cool completely.
- For the frozen yogurt, combine yogurt, strawberry preserves, golden syrup, and vanilla extract in a large bowl. Using a handheld mixer or stand mixer, beat for 3-4 minutes until smooth and fluffy.
- Transfer the mixture to a 9-inch baking dish. Cover with plastic wrap and freeze for 45 minutes to 1 hour. Remove the pan from the freezer and stir the partially frozen yogurt and spread evenly again. Cover again and freeze for another 3 hours.
- With an ice cream scooper, scoop out the semi-hard yogurt onto a small, metal tray and freeze until completely firm for another 2 hours or overnight.
- Remove the sheet cake from the pan and onto a large cutting board. Using a 3–4-inch round cookie cutter, cut out rings. Top each cake with 1 ice cream scoop and place back into the freezer for 30 minutes.
- In a large bowl, whip eggs with a handheld mixer or a stand mixer until smooth and glossy. Add cream of tartar, and vanilla extract, and slowly add sugar, 2 tablespoons at a time, beating after each addition. Continue until stiff peaks form.
- Remove the cake and ice cream and spread the meringue to the sides and top of the cake to form a peak in the middle.
- Torch each Baked Alaska and transfer it onto a plate and serve immediately.
