Frozen Chocolate Praline Meringue Torte
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 333 |
| pro | 5 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 47 g |
| fibre | 2 g |
| chol | 30 mg |
| sodium | 80 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 7 |
| vit A | 11 |
| vit C | 2 |
| folate | 8 |
- Portion size: 12
Layers of crunchy meringue, nutty praline and creamy chocolate ice cream meld seductively in this make-ahead dessert.
Ingredients
- 8 cups 8cupschocolate ice cream Meringues:
- 3 3egg whiteegg whites
- 1 pinch 1pinchcream of tartar
- 3/4 cup 3/4cupgranulated sugar
- 1/2 cup 1/2cupground pecanpecans
- 1/2 tsp 1/2tspvanilla Praline:
- 1/2 cup 1/2cupchopped pecans or blanched almonds
- 1/2 cup 1/2cupgranulated sugar
Preparation
Meringues: Line rimmed baking sheet with parchment paper. Using 8-inch (1.2 L) round metal cake pan as guide, trace 2 circles onto parchment paper. Turn paper over.
In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; fold in pecans and vanilla. Spoon onto circles, smoothing tops.
Bake in bottom third of 225°F (110°C) oven until dry and crisp, 1-1/2 to 2 hours. Turn off oven; let cool in oven, 2 hours. (Make-ahead: Store in airtight container in cool, dry place for up to 5 days.)
Praline: Spread pecans on parchment paper-lined rimmed baking sheet. In heavy saucepan, stir sugar with 3 tbsp (50 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes.
Pour over pecans; let cool. Break into pieces; chop coarsely and set aside. (Make-ahead: Store in airtight container for up to 5 days.)
Soften ice cream in refrigerator until spreadable, about 30 minutes. Place 1 meringue on 10-inch (25 cm) plate; spread with half of the ice cream. Sprinkle half of the praline pieces over top; press gently into ice cream. Top with remaining meringue; spread remaining ice cream over top and side, smoothing side. Cover with plastic wrap; freeze until very firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)
Dip 2 metal spatulas in warm water; dry off. Slide under edge of cake to loosen; transfer to serving platter. Sprinkle with remaining praline pieces.
Additional information :
Tip: Use rich, good-quality ice cream. Low-fat ice cream and frozen yogurt melt too quickly to allow for an attractive presentation and gracious serving.
