This thing is kind of like a giant ice cream cookie, but way better
Cookie
3 egg whites
1/2 t salt
1/2 t vanilla
1-1/2 c sifted confectioner’s sugar
1-1/2 c finely crushed Lorna Doones cookies
2 ounces semisweet chocolate, chopped ***
1 cup finely chopped pecans
1/2 gallon French vanilla ice cream
Chocolate Sauce
8 ounces Baker’s semisweet chocolate
12 T water
1/2 c sugar
4 T butter
Beat egg whites & salt to soft peak. (Ceramic or metal bowl!)
VERY Gradually add XXX sugar, beating about 10 minutes until the consistency of marshmallow cream. Stir in vanilla. Fold in cookie crumbs, pecans, and chopped chocolate.
Line a cookie sheet with two 8-inch circles of brown paper. Grease paper with nonstick spray. Divide merengue between the two circles.
Bake in 350º oven 20 minutes. Cool on rack. While still warm, remove paper. When completely cool, spoon ice cream on layers and freeze.
Chocolate Sauce:
Melt chocolate in water over low heat. Add sugar and boil gently four minutes. Stir in butter. Pour warm sauce over torte just before serving, or let guests help themselves to as much as they want.
Serves 8-12.
