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1
To make the ice cream dome, remove the ice cream from the freezer and allow to soften slightly.
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2
Line a 3-quart bowl with plastic wrap.
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3
In another bowl, beat the marmalade into the softened vanilla ice cream with a wooden spoon until combined.
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4
Spoon 2 cups of the orange-vanilla ice cream into the bowl and smooth with a spoon or offset spatula to even.
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5
Top with the chocolate ice cream, again smoothing to even, tand hen top the chocolate layer with the remaining 6 cups orange-vanilla ice cream.
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6
Cover the surface with plastic wrap and freeze until the ice cream is very hard, at least 4 hours or up to 24 hours.
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7
Turn the brownie out onto a large, flat, ovenproof plate.
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8
Unmold the ice cream dome on top of the brownie layer.
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9
Place the cake back in the freezer.
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10
Hold in the freezer until the meringue is ready.
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11
In electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed until fluffy.
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12
Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form, 8 to 10 minutes.
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13
Remove the ice cream dome from the freezer.
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14
Remove the plastic wrap.
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15
Cover the ice cream dome completely with the meringue, using the back of a spoon to make swirly peaks.
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16
(Alternately, place the meringue in a pastry bag fitted with a rose tip and pipe spikes for a hedgehog look.)
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17
Freeze for at least 3 hours or up to 2 days.
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18
When ready to serve, preheat the oven to 500 degrees F. Bake until the peaks start to turn a golden brown color, 3 to 5 minutes.
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19
For easier slicing, let the cake stand for 30 minutes.
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20
Slice and serve.
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21
Preheat your oven to 325 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment paper and grease the parchment well.
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22
For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
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23
While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl.
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24
(The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.)
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25
Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully.
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26
The mixture should look like fudge and pull away from the bowl into a ball.
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27
Take off the stove and set the pan on a dishtowel on your counter.
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28
Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
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29
Stir the vanilla into the cooled fudge mixture to loosen it up.
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30
Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated.
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31
The batter should look shiny and well blended.
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32
Add in your flour and stir it until it's fully incorporated.
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33
Once it looks fully blended, beat the batter vigorously for at least 45 strokes.
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34
This'll not only get out any pent up stress, but it will make the brownies chewy.
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35
Fold in your chocolate chips.
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36
Spread the thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
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37
Pop the brownie in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes.
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38
Let them cool completely on a rack or a dishtowel on your counter.
