Mexican Chocolate Cake
Yield
1 cakePrep
35 minCook
55 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
semi-sweet chocolate
melted, null, null |
|
| 4 | large |
eggs
separated, room temp. |
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
mayonnaise
room temp. |
|
| ¾ | cup |
almonds
ground |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
semi-sweet chocolate
melted, null, null |
|
| 4 | large |
eggs
separated, room temp. |
|
| 177 | ml |
sugar
|
|
| 237 | ml |
mayonnaise
room temp. |
|
| 177 | ml |
almonds
ground |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Directions
Line the bottom of a 9 inch springform pan with waxed paper.
Lightly grease the waxed paper and side of pan.
Melt the chocolate and cool to room temperature.
In a large bowl, with mixer at high speed, beat the egg yolks.
Graduly add sugar and beat until light, about 4 minutes.
Add mayonnaise and beat for 1 minute longer.
Stir in the ground almonds and flour until blended.
Stir in Kahlua.
In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter.
Pour mixture into the prepared pan.
Bake at 350℉ (180℃) F for 55 min. or until firm.
Cool the cake in the pan on a wir rack for 10 minutes.
Remove the side of the pan and cool the cake 30 minutes longer.
Invert onto a wire rack and remove bottom of pan and waxed paper.
Cool completely.
Sprinkle with confectionr's sugar you might try using a geometric pattern made from paper to create an interesting design.
