Chocolate Almond Meringue Torte |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Cold, Crunchy, Completely Satisfying. Ingredients:
3/4 cup finely ground almonds |
1/4 cup cocoa |
1 cup confectioners' sugar |
6 egg whites |
2/3 cup superfine sugar |
1 pint ice cream (tofutti-soy-chocolate almond bark) |
6 ounces bittersweet chocolate (chopped or chips) |
6 ounces vanilla-flavored soymilk |
2 ounces almonds, sliced and toasted |
Directions:
1. Pre-heat oven to 300°F.
2. Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
3. Process first three ingredients until finely mixed.
4. Whip egg whites and sugar to stiff peaks.
5. Fold almond mix into the egg whites.
6. Spread onto parchment-lined baking sheets, forming two circles, approximately 9 round and 1/4-1/2 thick.
7. Bake until firm (check after 20 minutes). Cool.
8. Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
9. Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
10. Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.
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