 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
A dessert that can be made ahead of time and will certainly impress your guest with both presentation and taste. Ingredients:
2 squares (1 ounce each) unsweetened chocolate |
1/2 cup shortening |
1 cup sugar |
1 teaspoon vanilla extract |
2 eggs |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup chopped walnuts, optional |
1 quart strawberry ice cream slightly softened |
1 quart vanilla ice cream, slightly softened |
meringue |
5 egg whites |
2/3 cup sugar |
1/2 teaspoon cream of tartar |
Directions:
1. In a large saucepan, melt chocolate and shortening; remove from the heat.
2. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking powder and salt; stir into chocolate mixture. Add nuts if desired.
4. Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil.
7. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze.
8. To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.
9. In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form.
10. Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately. Yield: 12 servings.
|
|