Chocolate Cake

Name: Chocolate Cake (Bizcocho de Chocolate)
Cuisine: American
Ingredients: 2 tablespoons (¼ stick) unsalted butter; ¼ cup heavy cream; Pinch of salt; 9 ounces Mexican chocolate or bittersweet chocolate, finely chopped (see Note); Finely grated zest of 1 orange; 1½ cups toasted whole almonds, skinned; 9 ounces Mexican chocolate or bittersweet chocolate, finely chopped (see Note); 5 large eggs, separated, at room temperature; 6 tablespoons sugar; 2¼ teaspoons ground cinnamon, preferably Mexican canela (see Note); 2¼ teaspoons ground cinnamon, preferably Mexican canela (see Note)

Bizcocho de Chocolate

Preparation info

Serves
9

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This flourless chocolate cake is a fitting finale to any Mexican meal. The underlying flavors of cinnamon, almond, and orange are killer. Leftover cake is great for breakfast or for an afternoon snack.

Ingredients

1½ cups toasted whole almonds, skinned
9 ounces Mexican chocolate or bittersweet chocolate, finely chopped

Americas
Mexico
United States
Snack
Cake
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment.

To prepare the cake, finely grind the almonds, 6 ounces of the chocolate, orange zest, and 2 teaspoons of th