Mexican Chocolate Ice Cream Cake With Orange Mering

Name: Mexican Chocolate Ice Cream Cake With Orange Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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.

Servings: persons

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.

1
Preheat oven to 325u00b0F. 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.
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.
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 170u00b0F to 175u00b0F on candy thermometer, stirring constantly, 6 to 8 minutes.
4
Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
5
Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD:
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:
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.

1655

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1/3 cup all purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking powder, and more.

Yes, Mexican Chocolate Ice Cream Cake With Orange Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Mexican Chocolate Ice Cream Cake With Orange Meringue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions