Mexican Flourless Chocolate Cake

We gave this fudgy flourless cake a spicy makeover with a duo of Mexican cacao puro and cinnamon-scented dark chocolate. A dash of red pepper gives it just the right amount of heat.

Mexican Flourless Chocolate Cake
Makes 1 (8-inch) cake
  • 4 ounces (115 grams) Mexican-style cacao puro dark chocolate (3 discs), chopped
  • 4 ounces (115 grams) Mexican-style cinnamon dark chocolate (3 discs), chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 1⅓ cups (267 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • ¾ cup (64 grams) unsweetened cocoa powder, sifted
  • ¼ teaspoon ground red pepper
  • Garnish: ground cinnamon, unsweetened cocoa powder, confectioners’ sugar
  1. Preheat oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper, letting excess extend over sides of pan. Butter and flour parchment.
  2. In the top of a double boiler, combine chocolates and butter. Cook over simmering water, whisking constantly, until chocolate is melted and mixture is smooth; remove from heat. Add granulated sugar and eggs, whisking until combined. Stir in cocoa and red pepper. Pour batter into prepared pan.
  3. Bake until a thin crust forms on top of cake, about 25 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Refrigerate for at least 4 hours. Dust with alternating layers of cinnamon, cocoa, and confectioners’ sugar, if desired.


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