Frozen Chocolate Praline Meringue Torte

Layers of crunchy meringue, nutty praline and creamy chocolate ice cream meld seductively in this make-ahead dessert.

Servings: 12

Ingredients:

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%

    8 cups (2 L) chocolate ice cream
    Meringues:
    3 egg whites
    Pinch cream of tartar
    3/4 cup (175 mL) granulated sugar
    1/2 cup (125 mL) ground pecans
    1/2 tsp (2 mL) vanilla
    Praline:
    1/2 cup (125 mL) chopped pecans or unblanched almonds
    1/2 cup (125 mL) granulated 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.




Real Cream For more ideas on cooking with Real Cream, click here


E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement







Featured Menu

Our Partners



Our Contests