For the sandwich:
1 cup heavy cream
8 oz. bittersweet chocolate, in small pieces
7 egg whites, at room temperature
2 Tbs granulated sugar
For filling:
any FG-approved ice cream, softened
Preheat over to 350 degrees. Line a jelly rolls size baking sheet with buttered parchment paper.
Heat the cream to simmer in a medium saucepan. Add the chocolate, lower heat and stir briskly until melted. Once smooth and darkened remove from heat and allow to cool.
Whip egg white and 2 T sugar until they have stiff peaks and a glossy sheen. Scoop about 1/4 of the beaten whites into the saucepan of chocolate and stir briefly. Then pour chocolate mixture onto egg whites and fold together gently with a rubber spatula. Work quickly, breaking up any egg white clumps until thoroughly incorporated. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes. Allow to cool in the pan on a wire rack to room temperature. Once cooled, spread softened ice cream on half of cake. Gently and gradually fold remaining half over the ice cream to form a sandwich. Freeze until ice cream has hardened. Remove parchment and slice into rectangular sandwiches. Keeps well in freezer bags. YUM YUM!