Mexican Chocolate Cake

16 ingredients
9 steps

Ingredients

  • For the cake
  • 1 tablespoon cinnamon
  • 2 oranges, zest of, only
  • 4 tablespoons bittersweet chocolate, grated
  • 1 1/2 cups almonds, unblanced, toasted and ground
  • 4 eggs, seperated
  • 1/2 cup sugar
  • 2 tablespoons orange juice
  • 2 tablespoons Grand Marnier
  • For the glaze
  • 10 tablespoons bittersweet chocolate
  • 1 tablespoon unsweetened chocolate
  • 3/4 cup butter, softened
  • 1 tablespoon corn syrup
  • 1 tablespoon water
  • 1/4 cup candied orange peel, chopped (optional)

Directions

  1. 1
    Preheat oven to 325-degrees F.
  2. 2
    Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
  3. 3
    Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
  4. 4
    In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
  5. 5
    In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
  6. 6
    Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
  7. 7
    Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
  8. 8
    To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
  9. 9
    Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.

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