Ingredients
- 1 12-ounce loaf chocolate pound cake
- 1 quart chocolate-chip ice cream, slightly softened
- 4 quart large egg whites
- 1 cup sugar
- 1/2 cup white rum
Preparation
Baking Directions:
Cut the pound cake into eight 3/4-inch-thick slices.
Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps.
Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top.
Sprinkle with the cake crumbs.
Freeze until the ice cream is hard, at least 1 hour.
Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water.
Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes.
Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks.
Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover.
Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.
Brown the meringue all over (including the indentation) with a kitchen torch.
Place the rum in a small pot over low heat until warm but not boiling.
Transfer to a liquid measuring cup and pour into the indentation in each dessert.
Light the rum with a match.
Let the flame burn out and serve immediately.
