Slightly Frozen Cake
Ice Cream/Frozen Yogurt
Meringue cake layers (bought
To 1-1/4 cup whipped cream
3 or 4 egg whites (1/3 cup) 2/3 cup sugar
1/4 cup heavy cream 1-1/2 oz (1-1/2 squares) unsweetened baking
chocolate, broken into pieces
Preheat oven to 300 degrees.
To make meringue layers, beat egg whites in a clean bowl with a dry,
clean beater until they form stiff, dry peaks. Continue to beat for
a few more minutes. Sprinkle with sugar. Fold sugar into egg whites
with a couple of deep strokes with a spoon.
Draw 2 circles on a piece of baking paper. Spread meringue on the
paper within these circles. Bake for about 45 minutes. The meringue
is done when it separates from the paper.
Make chocolate sauce by placing heavy cream and chocolate into a
saucepan. Heat and stir until chocolate melts and sauce is smooth.
To put cake together, alternate meringue cake layers, chocolate sauce,
whipped cream and sherbet. Grate sherbet over whipped cream, using
coarse side of a grater. Repeat with the next layer. Place cake in
freezer for an hour or until time to serve it. If it is in the
freezer longer than an hour, thaw it some before serving.
If you which to decorate the cake, make deecorations with soft sherbt
and a pastry bag.
Yield: 6 to 8 servings
From Whitman's Chocolate Cookbook