Best 2 Mexican Chocolate Ice Cream Cake With Orange Meringue Recipes
Indulge in a symphony of flavors with our Mexican Chocolate Ice Cream Cake with Orange Meringue. This decadent dessert combines the rich, spicy notes of Mexican chocolate with the refreshing tanginess of oranges, creating a truly unique and unforgettable taste experience. The cake features layers of moist chocolate cake, creamy Mexican chocolate ice cream, and a fluffy orange meringue, all coming together in perfect harmony. The Mexican chocolate ice cream is made from scratch, ensuring a smooth and velvety texture that perfectly complements the dense and flavorful chocolate cake. The orange meringue adds a delightful touch of sweetness and citrus, balancing out the richness of the chocolate. This cake is not only a feast for the taste buds but also a visual masterpiece, sure to impress your guests and make any occasion extra special. Additionally, the article provides a detailed step-by-step guide and helpful tips to ensure your cake turns out perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
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.
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
Tips:
- Use high-quality chocolate: The chocolate is the star of this cake, so it's important to use a good-quality chocolate that you enjoy the taste of. A high-cocoa-content chocolate will give the cake a richer flavor.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath: Baking the cake in a water bath helps to create a moist and evenly baked cake.
- Use a good-quality ice cream: The ice cream is another important component of this cake, so it's important to use a good-quality ice cream that you enjoy the flavor of. A vanilla or chocolate ice cream would be a good choice.
- Make the meringue ahead of time: The meringue can be made up to a day ahead of time, which can save you time on the day you're assembling the cake.
Conclusion:
This Mexican Chocolate Ice Cream Cake with Orange Meringue is a delicious and impressive dessert that is perfect for any occasion. The rich chocolate cake, creamy ice cream, and tangy orange meringue are a perfect combination that will please everyone. With a little planning ahead, this cake is easy to make and is sure to be a hit.
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