MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE
Provided by Abigail Johnson Dodge
Categories Cake Ice Cream Machine Chocolate Dessert Kid-Friendly High Fiber Frozen Dessert Orange Cinnamon Candy Thermometer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 31
Steps:
- For brownie layer:
- Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
- Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
- For chocolate-cinnamon ice cream:
- Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
- Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
- Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- For orange meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
- Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.
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Ruby Naz
[email protected]I can't wait to try this cake! It looks so delicious.
Dee Walex
[email protected]This cake is amazing! It's the perfect dessert for any occasion.
salomi Anton
[email protected]This cake is delicious! The Mexican chocolate ice cream is so rich and creamy, and the orange meringue is the perfect complement. I highly recommend it.
Nokuthula
[email protected]I love this cake! It's so unique and flavorful. I've made it several times and it's always a hit.
Dan Lee2
[email protected]This cake is a showstopper! I made it for a dinner party and everyone was blown away. It's so beautiful and delicious.
Tracy-Ann Crossman
[email protected]I was hesitant to try this cake because I'm not a fan of Mexican chocolate. But I'm so glad I did! The flavors are amazing and the cake is so moist. I'll definitely be making this again.
You nice
[email protected]This cake is the perfect combination of sweet and tart. The Mexican chocolate ice cream is rich and decadent, and the orange meringue is light and refreshing. I love that it's not too sweet.
Josh Faulkner
[email protected]I'm not a baker, but this cake was so easy to make. I followed the recipe exactly and it turned out perfect. I'm so glad I tried it.
Tajdin Mughal
[email protected]This cake is so easy to make and it tastes amazing. I love that I can use store-bought ice cream. It's the perfect dessert for a hot summer day.
Ayomide Adedamola
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about it. I'll definitely be making it again.
inzamam ali Shah
[email protected]This cake is absolutely delicious! The combination of Mexican chocolate and orange is divine. I especially love the meringue frosting. It's so light and fluffy.
G.C. Sinatra
[email protected]I'm not usually a fan of Mexican chocolate, but this cake changed my mind. The flavors were perfectly balanced, and the cake was incredibly moist. I'll definitely be making this again.
Mary Presnell
[email protected]This cake was a hit at my party! The Mexican chocolate ice cream was rich and creamy, and the orange meringue was the perfect complement. The cake was also very easy to make, which is always a bonus.