• prep: 1 hr
• cook: 16 hr
• total: 17 hr

servings:

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

• 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
• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 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.

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