INGREDIENTS

INSTRUCTIONS

Make the sauce:  In a small heavy saucepan combine the cream and the
brown sugar,  bring the mixture to a boil over moderately high heat,
whisking  occasionally, and boil it, whisking, until the brown sugar is
dissolved. Remove the pan from the heat, add the chocolates, and  whisk
the mixture until they are melted. Whisk in the butter and the
cinnamon, whisking until the sauce is smooth, and let the sauce cool
slightly. The sauce may be made 1 week in advance and kept covered  and
chilled. Reheat the sauce over very low heat, stirring  occasionally,
until it is warm. Makes about 1  Make the meringues:  In a bowl with an
electric mixer beat the egg whites until they are  foamy, add the cream
of tartar, and beat the whites until they hold  soft peaks. Add the
sugar, 1 tablespoon at a time, beating, and beat  the meringue until it
holds stiff peaks. Sift the cocoa powder and  the cinnamon over the
meringue and fold them in gently but  thoroughly. Transfer the mixture
to a pastry bag fitted with a  1/2-inch star tip and pipe it into
5-inch rounds on baking sheets  lined with parchment paper. Bake the
meringues in the middle of a  preheated 250F. oven for 1 1/2 hours and
let them cool on the sheets.  The meringues may be made 10 days in
advance and kept, separated with  sheets of wax paper, in an airtight
container. Arrange 1 meringue on  each of 2 plates and top each
meringue with a scoop of the ice cream  and some of the cinnamon
chocolate sauce.  Serves 2.  Gourmet February 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3269
Calories From Fat: 2191
Total Fat: 250.6g
Cholesterol: 662.8mg
Sodium: 1945.9mg
Potassium: 3159.3mg
Carbohydrates: 251.7g
Fiber: 35.7g
Sugar: 189.8g
Protein: 55.1g