The Witchery

This cake wasn't difficult to make.... in fact, there was no baking required at all (which yes... did make me a bit grumpy). It looked great, tasted fine, and was universally praised at the office. The birthday girl had found the recipe in one of those appalling "Women's Magazines" (that most of the women I know actively shun) and asked me to make it for her. Which I did. Cringing.

The thing has 507 calories a SLICE. I'm not even going to try to figure out the point value for this thing. I'm allowed 35 "flex points" a week. This was all of them. And the total fat grams probably equaled a butter, bacon, and mayonnaise sandwich.... fried.


Brownie Tortoni

Ingredients

1 pkg. (3.5 oz) vanilla meringue cookies
2 pkgs. (11 oz. each) mini-brownies
2 1/4 cups heavy cream
1/2 cup powdered sugar
2 tsp vanilla extract
8 oz. bittersweet chocolate, chopped (I used mini-chips)
1/2 cup each raisins and chopped almonds (I used dried cherries and pistachios)

Reserve 6-10 meringue cookies; chop the remaining cookies and place them in a bowl. Add to the bowl 4 oz of the chocolate, the dried fruit, and the nuts.

In a food process, pulse one box of brownies until they are crumbs. Press the crumbs into the bottom of an 8" springform pan.

In a stand mixer, beat 1 3/4 cups of the cream, the powdered sugar, and the vanilla for three minutes. Fold in the chopped cookies, chocolate, fruit, and nuts. Spread evenly onto the brownie crust.

Slice the remaining brownies in thirds and place them on top of the cream mixture. Freeze for 2 hours.

In a saucepan, bring the remaining cream to a simmer. Take it of the heat and add the rest of the chocolate. Let sit for a few minutes, then stir until well blended and dark. Take the cake out of the freezer - pour the chocolate over the cake, top with the remaining meringue cookies, and put back into the freezer for at least 1 hour.