CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
- Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
- Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
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Amer Shahzad
[email protected]This cake was amazing! I will definitely be making it again.
Shrla Time
[email protected]I thought this cake was just okay. The meringue was a bit too sweet for my taste and the ice cream was too icy.
Nwabundu Joseph
[email protected]This cake was delicious! I would definitely make it again.
Monika Thapa
[email protected]I'm not sure what I did wrong, but my cake didn't turn out like the picture. The meringue was too brown and the ice cream was too icy.
MD.Mujakkir Husen
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using a less sweet ice cream next time.
Nabeel Jalbani
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Faith Emefa
[email protected]This cake was a disaster! The meringue was too runny and the ice cream was too hard. I don't think I'll be trying this recipe again.
Burhan Sheikh
[email protected]This cake was easy to make and turned out beautifully. The only thing I would change is to use a different type of ice cream. The mint chip ice cream was a bit too sweet for my taste.
Joseph Rios
[email protected]I'm not a big fan of chocolate, but I loved this cake. The meringue was so light and airy, and the mint chip ice cream was the perfect balance of sweet and minty.
Stephenie kelly
[email protected]This cake was a hit at my party! The chocolate meringue was light and fluffy, and the mint chip ice cream was the perfect complement. I would definitely make this cake again.