Cinco de Mayo Pt 3 - Mexican Flourless Chocolate Cake
Flourless Chocolate Cake(Adapted from a recipe given to me by my friend Suzanne. A beautiful, simple cake)
Heat oven to 300 degrees Grease a 9-inch spring form pan
7 oz semisweet chocolate (I use bittersweet but in any event should be at least 50% dark chocolate)
¾ cup unsalted butter
1-cup sugar divided into ½ cups
4 eggs separated Espresso powder (Suzanne has used ground chocolate covered espresso beans but says that they leave a gritty texture. I didn’t use them).
1 tsp cinnamon to make it taste like Mexican chocolate. (This is NOT in her recipe but it turned out pretty good according to my guests)
Instructions: Easy as pie!
Melt chocolate and butter in a double boiler then cool a bit.
Stir together half of the sugar and the 4 egg yolks and add to the melted chocolate mixture. When I did it I added some of the warm chocolate to the egg/sugar mixture to make sure that the yolks didn’t curdle or something. I haven’t any idea if that was necessary or not but it’s just what I did.
Using an electric mixer, beat the egg whites, slowly add remaining ½ cup sugar until stiff peaks form.
Fold the egg white mixture into the chocolate mixture.
Pour into the greased spring-form pan.
Bake for 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool for 30 minutes before removing from the pan. Cool completely.
Dust with powdered sugar and serve at room temperature.
My guests said this was the best cake they ever had.
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