Mexican Chocolate Ice Cream Cake with Orange Meringue
A decadent layered dessert featuring a fudgy brownie base topped with Mexican-spiced chocolate ice cream and finished with a light, citrusy orange meringue. This elegant frozen cake combines rich chocolate flavors with warming cinnamon and bright orange notes.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •⅓ cup all purpose flour
- •½ teaspoon ground cinnamon
- •¼ teaspoon baking powder
- •1 pinch salt
- •6 tablespoons unsalted butter
- •⅓ cup natural unsweetened cocoa powder
- •¾ cup sugar
- •1 large egg
- •½ teaspoon vanilla extract
- •12 ounces bittersweet chocolate
- •2¾ cups half and half
- •6 large egg yolks
- •⅔ cup sugar
- •½ teaspoon ground cinnamon
- •1 pinch salt
- •4 large egg whites
- •½ teaspoon cream of tartar
- •1 pinch salt
- •½ cup sugar
- •2 teaspoons orange peel
- •1 pan springform pan
- •1 piece candy thermometer
- •1 piece ice cream maker
- •1 piece kitchen torch
- •6 cups chocolate ice cream
- •1 step freeze
- •1 step continue recipe
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
17 min
- 3.
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.
8 min
- 4.
Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
180 min
- 5.
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.
720 min
- 6.
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.
180 min
- 7.
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.
2 min
