Prep 15 mins
Cook 1 hr 45 mins
This cake is a great way to use up egg whites but it also uses Ibarra Chocolate (a Mexican-style chocolate)which is sold in the Latin/Mexican section in the grocery store - the chocolate doesn't have a substitute that I know of. Recipe source: The Turtle Bay Cookbook
- 8 egg whites
- 3⁄4 cup sugar
- 1 lb ibarra chocolate, cut into small pieces
- 2 ounces ibarra chocolate, cut into small pieces
- 1⁄2 cup butter
- 1 tablespoon lemon juice
- 4 tablespoons orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
- 1 teaspoon vanilla
- Preheat oven to 250-degrees F.
- Grease and flour two 10-inch springform pans or two 9-inch cake pans.
- Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
- In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
- Whisk juice into chocolate/butter mixture until combined.
- Whisk in liqueur.
- Whisk in vanilla.
- Fold egg whites into mixture, one quarter at a time using a rubber spatula.
- Pour batter into prepared pans.
- Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
- Cool in pans before removing them.
- Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.
Oh My. This is incredibly rich. I made 1/2 a recipe and I am glad I did. Seven of us could only eat half of a 9" one layer cake. This is a fudgy flourless cake that topped off a cinco de Mayo dinner. A little goes a long way. Very delicious.