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    You are in: Home / Recipes / Mexican Chocolate Cake Recipe
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    Mexican Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    ellie_'s Note:

    This cake is great after a spicy New Mexican meal. Recipe source: Coyote Cafe

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    For the cake

    For the glaze

    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.

    Ratings & Reviews:

    • on May 15, 2009

      55

      Can I give more than 5 stars please ? This is a rich and luscious cake that is totally addictive . I made it for DD's birthday cake and it was a great success.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2006

      55

      I made this cake using semi-sweet chocolate instead of the bittersweet as that is all I had, and also I used semi-sweet for the glaze which seemed to work fine as both the cake and the glaze were delicious, also I omitted the candied orange peel. Thanks Ellie!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Chocolate Cake

    Serving Size: 1 (757 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3222.0
     
    Calories from Fat 2408
    74%
    Total Fat 267.6 g
    411%
    Saturated Fat 102.0 g
    510%
    Cholesterol 1212.0 mg
    404%
    Sodium 1965.1 mg
    81%
    Total Carbohydrate 164.5 g
    54%
    Dietary Fiber 28.1 g
    112%
    Sugars 119.3 g
    477%
    Protein 72.8 g
    145%

    The following items or measurements are not included:

    oranges, zest of

    bittersweet chocolate

    Grand Marnier

    bittersweet chocolate

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