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1
Heat oven to 350F.
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2
Line a 9-inch square baking pan with aluminum foil, extending foil 2-inches over edge.
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3
Combine butter and chocolate in bowl.
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4
Microwave on Medium (50% power) 1 minute; stir.
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5
Continue microwaving, stirring every 15 seconds, 1-2 minutes or until butter and chocolate are melted and mixture is smooth.
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6
Combine chocolate mixture and sugar in bowl; beat at medium speed until well mixed.
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7
Add eggs and vanilla; continue beating until well mixed.
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8
Add flour, cocoa and salt; beat at low speed until just combined.
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9
Spread batter into prepared pan.
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10
Bake 15-19 minutes or until toothpick inserted in center comes out clean.
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11
(Do not overbake.)
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12
Cool completely.
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13
Spread ice cream in even layer over cake; freeze 2 hours or overnight until ice cream is firm.
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14
Combine sugar and egg whites in top of double boiler.
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15
Cook over medium-high heat, stirring constantly with whisk, 3-5 minutes or until mixture reaches 160F.
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16
Pour into bowl; beat at high speed 8-10 minutes or until stiff peaks form.
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17
Line baking sheet with aluminum foil.
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18
Remove cake and ice cream from freezer.
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19
Lift out of pan using foil ends.
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20
Cut cake into 9 squares.
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21
Work with 2 squares at a time (keeping remaining squares frozen).
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22
Place squares onto individual 8-inch squares of parchment paper or aluminum foil on cutting board.
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23
Top each cake square with 1/3 cup meringue.
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24
Spread meringue evenly over cake to cover all edges.
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25
Lift ends of parchment paper to move squares onto prepared baking sheet; place baking sheet in freezer.
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26
Repeat with remaining cake squares.
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27
Freeze, uncovered, for at least 4 hours.
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28
Cover with aluminum foil; freeze up to 2 days.
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29
Heat oven to 500F.
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30
Remove baking sheet from freezer.
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31
Remove foil; place into oven.
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32
Bake 3-4 minutes or until meringue tips are golden brown.
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33
Serve immediately.
