KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
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)
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.
|
1st Keep
 Patrice_Sartor
|
Comments