With a hand mixer, beat egg whites with 1 cup of sugar. Set aside.
Beat egg yolks with remaining sugar and salt.
Fold in egg whites.
Sift flour and cocoa 3 times.
Sift once more over egg mixture.
Spread batter on a cookie sheet lined with 2 layers of parchment paper or waxed paper.
Bake at 400°F / 200°C for 7-8 minutes.
Cool 2-3 minutes, then spread softened ice cream over the cake.
Roll into a log and freeze.
Beat egg whites and sugar into stiff peaks.
Cover frozen log with meringue.
Bake meringue-covered frozen log a few minutes at 400°F / 200°C until tips of peaks brown.
Heat Grand Marnier in a small saucepan.
Light Grand Marnier with a match.
Pour flaming liquid over log for a stunning finale.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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