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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Om Om
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort.
Shahanawaj Hasan
[email protected]The orange meringue is the perfect finishing touch to this cake. It adds a bright and citrusy flavor.
Apurba Islam
[email protected]This cake is so decadent and delicious. I can't wait to make it again.
Lexie Berkeley
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great.
lig bini yabutu lig
[email protected]This is one of my favorite cakes. It's always a hit when I make it.
Anish Asokan
[email protected]I had some trouble getting the meringue to stiffen, but I eventually got it right. The cake was worth the effort!
B Bennett
[email protected]This cake was a bit too rich for my taste, but it was still very good.
Rs sakib Hmm
[email protected]I'm not a big fan of chocolate, but I really enjoyed this cake. The orange meringue really balanced out the sweetness of the chocolate.
JENNY SONDAY
[email protected]This cake is definitely a showstopper. It's perfect for special occasions.
Abosede Ademidun
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Dinu Bahar
[email protected]I used a store-bought graham cracker crust to save time. It worked great!
Aj masoom Aj masoom
[email protected]The meringue was a bit too sweet for my taste, but the rest of the cake was perfect.
Jad Elzein
[email protected]I love the combination of chocolate and orange. This cake was the perfect balance of sweet and tangy.
Robert Scott “Scottie” McGriff
[email protected]The cake was easy to make and didn't take too long. The hardest part was waiting for it to freeze!
Asonge Kali
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious and decadent, I couldn't get enough of it.
Arsalan Pathan
[email protected]This cake was a hit at my party! The combination of the chocolate ice cream, orange meringue, and graham cracker crust was divine. I will definitely be making this again.