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Mexican Chocolate Cake
Desserts | Gluten-Free

A nice twist on the normal chocolate cake, this is a combination of chocolate, orange and cinnamon flavors in a flourless cake.

1 2/3 cup sliced almonds, toasted
4 1/2 ounces semisweet chocolate, chopped
2 1/2 teaspoons grated orange peel
1 teaspoon ground cinnamon
5 eggs, separated
1 cup sugar

4 ounces semisweet chocolate, chopped
1/2 cup half and half
1/4 teaspoon ground cinnamon

1/2 cup chilled whipping cream
3 Tablespoon sugar
1/8 teaspoon ground cinnamon

ground cinnamon
3 oranges, peel and white pitch removed, sliced into rounds (or use mandarin orange segments or Clementine orange segments)


Preheat oven to 350 F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in food processor. In medium bowl of electric mixer, beat yolks and 1/2 cup sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick).

Using separate bowl and clean beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry. Mix half of egg whites into chocolate mixture to lighten. Gently fold in remaining egg whites.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, approximately 35 minutes. Cool in pan on a rack. Turn out cake onto platter and remove paper. (This can be prepared one day ahead. Wrap tightly and store at room temperature.)
Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mixx in half and half and 1/4 teaspoon cinnamon. Stir until smooth, cool. (This also can be prepared one day ahead - cover and let stand at room temperature.)
Whip cream slightly, add sugar and cinnamon and whip until peaks form. Cut cake into squares and place on plates. Top each square with whipped cream, a sprinkle of cinnamon and a drizzle of chocolate sauce. Arrange orange slices or segments in front of cake squares.