Chocolate Ice Cream Meringue Torte Recipe
1/2 C. sugar
3 T. cocoa
3 large egg whites
1 pint chocolate ice cream
Line 2 cookie sheets with parchment paper and preheat the oven to
200�F. Set the oven rack at the upper middle and bottom levels.
Using an 8- to 10-inch springform pan as a guide, lightly trace a
circle onto each parchment piece.
Combine the sugar and cocoa. Beat the egg whites in a large,
grease-free metal bowl till they form soft peaks. Gradually beat in
the sugar/cocoa mixture, beating the egg whites until they are stiff
and glossy, but not dry.
Spoon the meringue onto the parchment sheets, dividing it evenly
between the two. Spread the meringue just to the inside of each of
the circles, leaving yourself about 1/8 of an inch margin all the
way around -- don't go all the way to the edges. Using the back of
the spoon, smooth out the top of each meringue. Bake meringues, one
to a rack, 2 to 2 1/4 hours or until dry, switching cookie sheets
between the oven racks midway through the baking time to ensure even
baking.
Remove meringues from the oven and carefully peel the parchment away
from the backs of the meringues. While meringues cool, put chocolate
ice cream in fridge to soften for 20 to 30 minutes.
Place one meringue inside the same springform pan you used for
tracing. Spread softened chocolate ice cream over the meringue and
top with the other meringue. Press down gently on top to secure
layers. Cover with plastic wrap and freeze at least 4 hours or
overnight before serving.
Serves 8. |