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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I made two different shapes of this one and I can't describe the fun of playing with that blowtorch!! Ingredients:
1 20cm chocolate cake |
1 gallon vanilla ice cream, softened |
1 cup caramel topping |
1/3 cup hazelnut, chopped |
meringue |
4 egg whites |
1/8 cream of tartar |
1/2 tsp vanilla |
1 1/2 cup powder sugar |
caramel topping |
1 cup sugar |
1/3 cup butter |
1 cup heavy cream |
Directions:
1. Split the chocolate cake horizontally and place the bottom half in a 20 cm loosed cake pan in your serving platter.
2. Spread half of the caramel sauce over the cake. Sprinkle with nuts. Spread half of the ice cream over carefully. Drizzle the rest of the caramel sauce over the ice cream layer and finish with the rest of the ice cream smoothing the top carefully. Immediately put in the freezer while you make the meringue.
3. Meringue:
4. In a clean bowl beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form. Start adding the powder sugar gradually until stiff and shiny. Add vanilla and beat again for no longer than 1 minute. Spread the meringue all over the freezer cake working as fast as you can. Make swirls or any other pattern you prefer. Use a blowtorch for browning the top meringue layer. Put back in the freezer for serving time.
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