| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
8 |
servings |
INGREDIENTS
| 1 |
|
Nine-inch Chocolate cake layer |
| 1 |
qt |
Ice cream -; (any flavor) |
| 1 |
c |
Rough-chopped toasted almonds |
| 6 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cream of tartar |
| 2/3 |
c |
Sugar |
INSTRUCTIONS
Preheat the oven to 500 degrees. Stir ice cream to soften, and fold
in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with
plastic wrap. Invert onto the cake. Freeze until firm. For the
topping, beat the egg whites, vanilla, and cream of tartar till soft
peaks form. Gradually add the sugar, beating until stiff. Place the
cake on an ovenproof serving tray, and remove the plastic from the
ice cream. Using a pastry bag with a star tip, pipe out a pretty
design, covering the entire surface of the cake and the ice cream.
Bake for 2 to 3 minutes or until golden brown on the edges. Serve
immediately. This recipe yields 8 dessert servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
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