Lengthy but not as difficult as it looks. The different layers make a pleasing combination of texture and flavor.
Difficulty: Complicated
Make Ahead
Serves 10
Ingredients:
- 4 egg whites
- pinch of salt
- pinch of cream of tartar
- 3 cups sugar
- 1/2 teaspoon almond extract
- 1 cup roasted filberts or almonds
- 3 pints chocolate ice cream, softened
- 12 ounces semi-sweet chocolate
- 2 ounces unsweetened chocolate
- 3 cups heavy cream
- 1/4 cup cognac
Instructions:
- Preheat oven to 225°.
- Beat egg whites with salt and cream of tartar until soft peaks are formed.
- Gradually add 2 cups sugar, 1-2 tablespoons at a time, beating continuously until firm shiny peaks form.
- Add almond extract and beat very briefly.
- Butter and flour 2 baking sheets and trace 3 circles that will fit inside a 2-3-quart souffle dish or 9″ spring-form pan. For easier removal, cut a circle of waxed paper 1″ larger than the intended meringue. It can easily be lifted and the paper peeled away when meringues are cool.
- Fill the circles with meringue.
- Bake for 1 hour or until firm to the touch.
- Let the meringue stand on the cookie sheets until almost cooled, then carefully remove and cool completely on wire racks.
- Bring to a boil 1 cup sugar and 6 tablespoons water.
- Stir until sugar is completely dissolved.
- Continue to boil until a candy thermometer registers 230°.
- Add nuts, and cook without stirring until mixture becomes a rich brown caramel.
- Pour candy onto an oiled marble slab or cookie sheet, spread evenly, and allow to cool until hard.
- Break the praline into small pieces and pulverize in a blender or pound in a mortar with a heavy pestle. This is praline powder.
- To assemble, spread a layer of softened chocolate ice cream in the bottom of the dish you are using and sprinkle the top with praline powder.
- Top with a layer of meringue, then repeat the layers twice more.
- Cover the dessert with foil and freeze for 24 hours.
- Unmold on a chilled platter and cover with remaining praline powder before serving.
- Serve with accompaniments below.
- For chocolate sauce: Melt semi-sweet and unsweetened chocolate in top of a double boiler over hot water.
- Add 1 cup heavy cream and the cognac and stir until smooth.
- Keep warm and serve in a sauce boat.
- Beat 2 cups heavy cream until stiff and serve in a separate bowl.