Baked Vancouvers

• 1 12 -ounce loaf chocolate pound cake
• 1 quart chocolate-chip ice cream, slightly softened
• 4 large egg whites
• 1 cup sugar
• Pinch of cream of tartar
• 1/2 cup white rum

1. Cut the pound cake into eight 3/4-inch-thick slices.
2. Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps.
3. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top.
4. Sprinkle with the cake crumbs.
5. Freeze until the ice cream is hard, at least 1 hour.
6. Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water.
7. Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes.
8. Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks.
9. 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.
10. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum.
11. Brown the meringue all over (including the indentation) with a kitchen torch.
12. Place the rum in a small pot over low heat until warm but not boiling.
13. Transfer to a liquid measuring cup and pour into the indentation in each dessert.
14. Light the rum with a match.
15. Let the flame burn out and serve immediately.
16. Photograph by Levi Brown

chocolate pound cake, chocolatechip ice cream, egg whites, sugar, cream of tartar, white rum

Taken from www.foodnetwork.com/recipes/brian-boitano/baked-vancouvers-recipe.html (may not work)