How long it takes: 55 minutes to make but allow a few hours for chilling. Equipment you’ll need: springform pan, oven, saucepan, mixing bowls, mixer, measuring utensils Servings: 16 I am obsessed with how good this flourless Mexican hot chocolate cake is! In fact, I’m almost glad when the last piece has been eaten because when it’s in my fridge, I can almost hear it calling my name. “Rachel, Rachel…I’m still in here, eat me, you know you want to, why don’t you have just one bite….or two…!”
About Flourless Cakes
Gluten-free. Unlike most cake recipes, this cake is made completely without flour. or flour substitutes. However, that probably won’t be the reason you make this flourless cake recipe. You’ll make it because it’s out of this world delicious! It’s all about the chocolate. Flourless cakes are unique in that they are made without flour but what takes the place of the flour? Flourless cake has a luxury foundation of good quality dark chocolate. The better the chocolate is, the better the cake will be. What makes it “Mexican hot chocolate”? What sets this cake apart from other flourless chocolate cakes is the addition of cinnamon, vanilla, and a touch of chipotle chile powder. Cinnamon and vanilla are an essential part of traditional Mexican chocolate. Chipotle chile powder adds just a touch of spicy heat that enhances the chocolate, cinnamon, and vanilla. If you’re loving the idea of chocolate with cinnamon, try Mexican chocolate shortbread cookies or Kahlúa brownies with cinnamon. So good!
How to make a flourless cake
Heat the chocolate. Begin by melting chopped chocolate with butter in a double boiler pan. If you don’t happen to own a double boiler, don’t worry, neither do I! You can make your own double boiler pan by setting a heat proof bowl over a pan of simmering water. Melting chocolate in the microwave works well, too. Add the spice. After the chocolate and butter has melted, stir in oil, cinnamon, vanilla, chipotle chile powder, and a pinch of salt. Replacing some of the butter with oil makes this cake a little lighter in saturated fat. Set this mixture aside to cool slightly. Beat the eggs and sugar. While it’s cooling, you can take care of the next step. Using an electric mixture, beat six eggs and a cup of sugar until the mixture is light and fluffy, about 4 minutes. Don’t get impatient and stop after a couple of minutes. It’s necessary to beat the eggs fully so your cake will have the best texture. Combine and bake. Fold in the chocolate mixture and mix by hand just until blended. Pour into a prepared springform pan and bake. The delicious smell wafting from your oven while this cake bakes is almost worth making it! Keep reading for topping ideas.
Storage
Store your flourless Mexican hot chocolate cake, well-wrapped, in the refrigerator for up to 3 days. For best flavor, let the cake stand on the counter for about 30 minutes before serving. Quick-Start Guide!
