Name: Mexican Chocolate Ice Cream Cake with Orange Meringue
Cook time: 1 hour
Total time: 16 hours (includes freezing time)
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 1/3 cup all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking powder; Pinch of salt; 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces; 1/3 cup natural unsweetened cocoa powder; 3/4 cup sugar; 1 large egg; 1/2 teaspoon vanilla extract; 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 2 3/4 cups half and half, divided; 6 large egg yolks; 2/3 cup sugar; 1/2 teaspoon ground cinnamon; Pinch of salt; 4 large egg whites, room temperature; 1/2 teaspoon cream of tartar; Pinch of salt; 1/2 cup sugar; 2 teaspoons finely grated orange peel; 9-inch-diameter springform pan with 3-inch-high sides; Candy thermometer; Ice cream maker; Kitchen torch; Soften about 6 cups of purchased chocolate ice cream. Mix in 1/2 teaspoon cinnamon. Spoon the ice cream over the baked brownie layer, freeze, and continue with the recipe.

Mexican Chocolate Ice Cream Cake with Orange MeringueDan Forbes

The combination of chocolate and cinnamon gives this treat its Mexican flavor. The cake needs to freeze overnight, so be sure to plan ahead.

Recipe notes

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