Recipe Station

Let's assume you are using store bought ice cream for the sake of time.

For the cake:

• 1 cup flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 3 oz. bittersweet chocolate
• 1/2 stick butter
• 1/2 cup milk
• 1 egg
• 1 tsp. vanilla

For the meringue

• 4 egg whites
• 1 cup granulated sugar

Directions:

1. Line an 8″ or 9″ bowl with plastic wrap allowing the plastic wrap to hang over the edges about 4 to 6 inches.  Press the ice cream into the bowl. (If using different flavors of ice cream, freeze each ice cream layer individually before adding the next layer. ) Wrap the ice cream in the plastic wrap then freeze overnight or at least until the ice cream is really hard.
2. While the ice cream is freezing make the cake. (If you are using store bought cake, skip the cake instructions and go down to the meringue)
3. Pre-heat an oven to 350°F. Line an 8″ cake pan with parchment paper.
4. In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
5. In a medium size pot, melt together the sugar, chocolate, and butter over medium-low heat. Remove the mixture from the heat and allow to cool slightly. Add the milk, egg, and vanilla extract. Fold in the flour mixture and pour into prepared pan.
6. Bake cake for about 40 minutes or until a toothpick comes out clean. Let cool completely then slice the cake in half, horizontally.
7. When ready to assemble the dessert, remove the ice cream from the freezer and unwrap. Place one of the cake rounds onto the bowl with the ice cream round. Wrap with plastic wrap and freeze for 30 minutes. Save the remaining cake round for another use. (cake actually freezes really well if wrapped in plastic wrap).
8. Make the meringue by combining the eggs whites with the remaining sugar in a medium sized pot. Place over medium heat and cook for about 2 to 3 minutes until mixture is warm and sugar has dissolved.
9. Carefully pour the mixture into a stand mixer and beat on high with the whisk attachment until the egg whites are white and fluffy.
10. Assemble the dessert by inverting the bowl of ice cream onto a serving platter. Remove the bowl (if it won't come off easily, run it under warm water until it just barely loosens enough to be removed, don't melt the ice cream though) and the plastic wrap.
11. Working quickly spread the meringue over the ice cream then using a kitchen torch brown the meringue.
12. Serve immediately

This classic dish is one that will never go out of style and introduce it to a new generation is one way to keep it alive!

We have to thank our friends over at Amanda Frederickson.com for the information