Recipe - Chocolate Intolerance

Three fourths ga Rich chocolate ice cream;
(softened but not melted)
1 One half cup Chopped brownies
Bittersweet fudge sauce;
heated
Amaretto; if desired

GRAHAM CRACKER CRUST
2 cup Graham cracker crumbs
One half cup Melted butter
1 ds Ground cinnamon

MERINGUE
1 cup Egg whites; room temperature
1 cup Sugar
One half teaspoon Vanilla
1 dr Lemon juice
1 cup Sugar

From the Dining Room of the The Valley River Inn, Eugene, Oregon.

NOTE: Prepare Graham Cracker Crust and Meringue before assembling dessert.

Line bottom of a 10inch springform pan or two 8inch springform pans with
Graham Cracker Crust mixture. Spoon in half the ice cream. (Do not let ice
cream melt or it will crystallize when refrozen.)

Arrange chopped brownies over ice cream; spoon in remaining ice cream.
Cover dessert with a thick layer of Meringue. Immediately place under
broiler of oven and brown the meringue. Watch carefully to prevent burning.
Freeze until firm.

To Serve, pour hot fudge sauce on individual plates. Place a slice of ice
cream cake on each plate. (The chef personally like a little amaretto
drizzled over the fudge sauce.)

GRAHAM CRACKER CRUST Combine graham cracker crumbs, butter, and cinnamon,
mixing well.

MERINGUE Using clean bowl and beaters, whip egg whites, 1 cup sugar,
vanilla and lemon juice until stiff peaks form when beater is lifted. Fold
in additional 1 cup sugar. Use immediately.

Serves 10 to 12.

Submitted to TNT recipes for Gourmet Friday, October 31, 1997, by Helen
Simmons simmons@northcoast.com
Per serving: 265 Calories; 9g Fat (30% calories from fat); 3g Protein; 44g
Carbohydrate; 20mg Cholesterol; 195mg Sodium

Recipe by: Oregon Sampler: Resorts & Recipes, Valley River Inn

From The Chocolate Archives, Dec 1997, http://www.choco.com