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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 350 degrees.
Beat butter until fluffy. Beat in confectioners' sugar, then the egg yolks,
one at a time. Stir in chocolate. Beat the egg whites until foamy.
Gradually beat in the granulated sugar. Beat at medium-high speed for 1
minute or until stiff. Gently stir one quarter of the whites into the
chocolate, fold in the remainder. Pour the batter into a 9-inch glass pie
plate. Bake for 40 minutes or until the brownie shell is crusty. Let cool.
Scoop the ice cream into the brownie shell. Drizzle the pie with both
sauces and pass the remaining sauces at the table.
Yield: 8 servings
CARAMEL SAUCE
1 cup sugar 2 tablespoons water 1 cup heavy cream 1 tablespoon vanilla
extract
In a heavy saucepan, boil sugar and water for 10 to 15 minutes or until
golden. Rinse pan sides with a damp brush. In another small pan, simmer
heavy cream. Slowly add heated cream to sugar. Boil 3 minutes, cool. Stir
in vanilla extract.
CHOCOLATE SAUCE
1/2 cup heavy cream 4 ounces semisweet chocolate 1 teaspoon vanilla extract
In a saucepan simmer heavy cream. Turn off heat, stir in chocolate. Mix in
vanilla extract.
| Ingredients:
8 Tablespoon(s) Butter
1 1/4 Cup(s) Confectioners' sugar
4 Eggs, separated
4 Ounce(s) Semisweet chocolate, melted
2 Tablespoon(s) Granulated sugar
1 1/2 Pint(s) Vanilla ice cream |
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