Bizcocho De Chocolate

Recipe by Chef Kate
READY IN: 2hrs 50mins




  • Preheat the oven to 325 degrees F.
  • Line an 8" square baking pan with parchment.
  • Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
  • In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
  • Fold in the nut mixture; the batter will be very thick.
  • In another large bowl, beat the egg whites and the salt until frothy.
  • Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
  • Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
  • To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
  • Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
  • Cool for 15 minutes, or until the glaze is lukewarm.
  • Pour over the cake, letting it drip down the sides.


@Chef Kate
“This is the Mexican version of the flourless chocolate cake. The under-lying note of cinnamon and orange pairs perfectly with the sweet unctuousness of the chocolate glaze. Cooking time includes cooling the cake, but not bringing your eggs to room temperature.”