Substances
12 Servings
BROWNIE LAYER
Nonstick vegetable oil spray
1
/3 cup all honest flour
1
/2 teaspoon floor cinnamon
1
/4 teaspoon baking powder
Pinch of salt
6
tablespoons (3/4 stick) unsalted butter, reduce into 4 objects
1
/3 cup pure unsweetened cocoa powder
3
/4 cup sugar
1
optimistic egg
1
/2 teaspoon vanilla extract
CHOCOLATE-CINAMMON ICE CREAM
12
ounces bittersweet chocolate (attain now not exceed 61% cacao), chopped
2
3/4 cups half and half, divided
6
optimistic egg yolks
2
/3 cup sugar
1
/2 teaspoon floor cinnamon
Pinch of salt
ORANGE MERINGUE
4
optimistic 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
-drag-diameter springform pan with 3-drag-excessive facets
Candy thermometer
Ice cream maker
Kitchen torch
Preparation
-
BROWNIE LAYER
Step 1
Preheat oven to 325°F. Line interior of 9-drag-diameter springform pan with 3-drag-excessive facets with foil. Coat frivolously with nonstick spray. Inch flour and subsequent 3 substances in small bowl. Soften butter in medium saucepan over medium-low warmth. Eradicate from warmth; trail in cocoa powder, then sugar. If batter is composed hot, let cold. Inch in egg and vanilla, then flour mixture. Unfold batter over backside of pan.
Step 2
Bake brownie layer unless tester inserted into heart comes out with a couple of moist crumbs hooked up, 15 to 17 minutes. Frigid in pan on rack. Duvet and freeze.
-
CHOCOLATE-CINNAMON ICE CREAM
Step 3
Scurry chocolate and 1 1/2 cups half and half in medium saucepan over medium warmth unless chocolate is melted, stirring frequently. Eradicate from warmth. Inch egg yolks and subsequent 3 substances in medium bowl. Step by step trail in hot chocolate mixture; return to saucepan. Cook dinner over medium-low warmth unless mixture leaves path on serve of spoon when finger is drawn all the way via and custard registers 170°F to 175°F on candy thermometer, stirring persistently, 6 to eight minutes.
Step 4
Stress custard into one other medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate unless cold, about 3 hours.
Step 5
Course of custard in ice cream maker. Switch to pan; unfold evenly over brownie layer. Duvet; freeze overnight. DO AHEAD May maybe well also very well be made 3 days forward. Defend frozen.
-
ORANGE MERINGUE
Step 6
The use of electrical mixer, beat egg whites in optimistic bowl unless foamy. Add cream of tartar and pinch of salt. Beat unless soft peaks create. With mixer running, gradually add sugar. Proceed to beat unless meringue kinds stiff glossy peaks. Beat in orange peel. Unfold over ice cream layer. The use of spatula or serve of spoon, swirl decoratively, forming peaks. Freeze unless firm, as a minimal 3 hours. DO AHEAD May maybe well also very well be made 1 day forward. Duvet and defend frozen.
Step 7
Eradicate cake from freezer. Release pan facets; defend shut foil. Switch cake to plate. The use of kitchen torch, brown meringue or build beneath broiler 1 to 2 minutes to brown.
Weight reduction program Per Serving
One serving contains: Energy (kcal) 444.8 %Energy from Fleshy 54.7 Fleshy (g) 27.0 Saturated Fleshy (g) 14.7 Cholesterol (mg) 157.9 Carbohydrates (g) Fifty three.3 Dietary Fiber (g) 3.0 Entire Sugars (g) 42.7 Procure Carbs (g) 50.3 Protein (g) 7.5 Sodium (mg) 117.5
