Heat oven to 350°F.

Line a 9-inch square baking pan with aluminum foil, extending foil 2-inches over edge.

Combine butter and chocolate in bowl. Microwave on Medium (50% power) 1 minute; stir.

Continue microwaving and stirring every 15 seconds for 1-2 minutes or until butter and chocolate are melted and mixture is smooth.

Combine chocolate mixture and sugar in bowl; beat at medium speed until well mixed.

Add eggs and vanilla and beat until well mixed.

Add flour, cocoa and salt; beat at low speed until just combined. Spread batter into prepared pan.

Bake 15-19 minutes or until toothpick inserted in center comes out clean. Cool completely.

Spread ice cream in even layer over cake; freeze 2 hours or overnight until ice cream is firm.

Once ice cream is firm, combine sugar and egg whites in the top of a double boiler.

Cook over medium-high heat, stirring constantly with whisk for 3-5 minutes or until mixture reaches 160°F.

Pour into a bowl and beat at high speed for 8-10 minutes or until stiff peaks form.

Remove cake and ice cream from freezer.

Lift out of pan using foil ends and cut cake into 9 squares. Work with 2 squares at a time (keeping remaining squares frozen).

Place squares onto individual 8-inch squares of parchment paper or aluminum foil.

Top each cake square with 1/3 cup meringue; spreading evenly to cover all edges.

Lift ends of parchment paper to move squares onto a prepared baking sheet lined with tin foil and place back into the freezer.

Repeat with remaining cake squares.

Freeze all squares, uncovered, for at least 4 hours. (You can then cover with aluminum foil and freeze them up to 2 days before serving)

When ready to serve, preheat oven to 500°F.

Remove baking sheet from freezer and place into oven without tin foil covering them.

Bake 3-4 minutes or until meringue tips are golden brown. Serve immediately!