1 tsp salt
½ cup sugar
4 scoops chocolate ice cream
4 slices pound cake (1 inch thick)
Position
oven rack at the lowest level of the oven.
Preheat oven to 450º. Place the
egg whites and
salt in a medium sized bowl. Beat at
high speed with mixer and gradually add sugar, continually beating until glossy
and stiff peaks. Arrange cake slices 3
inches apart on large baking sheet.
Place one scoop of very hard frozen chocolate ice cream on each slice of cake. Spread egg white mixture (meringue) over the
ice cream and covering the cake as fast as possible. Bake 4-5 minutes, peaks of meringue should
slightly brown. Serve immediately.
