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Mexican Chocolate Ice Cream Cake with Orange Meringue

Notes: 

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

12 servings
PREP: 1 hour
TOTAL: 16 hours (includes freezing time)

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Ingredients: 

Ingredients
BROWNIE LAYER
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
CHOCOLATE-CINAMMON ICE CREAM
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
ORANGE MERINGUE
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
SPECIAL EQUIPMENT
9-inch-diameter springform pan with 3-inch-high sides
Candy thermometer
Ice cream maker
Kitchen torch
EVEN EASIER
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.


 

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