Dessert for 8

Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 3.1 ounce tablets mexican chocolate; 1/2 cup extra virgin olive oil; 2/3 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp almond extract; 4 large eggs; 1/4 cup cocoa powder; 1/2 tsp kosher salt; 1 cup cold heavy cream; 3 tbsp powdered sugar; 1 tsp ground cinnamon; powdered sugar; toasted sliced almonds

This flourless chocolate cake combines cinnamon and almond flavors, then bakes until set and cools under sweet whipped cream.

$0.54per serving $

55 minstart to table

8servings

Mexican Vegetarian Gluten-free Budget Desserts

Ingredients

2 3.1 ounce tablets mexican chocolate
1/2 cup extra virgin olive oil
2/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp almond extract
4 large eggs
1/4 cup cocoa powder
1/2 tsp kosher salt
1 cup cold heavy cream
3 tbsp powdered sugar
1 tsp ground cinnamon
powdered sugar
toasted sliced almonds

Steps

Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
Chop the Mexican chocolate and melt it with the olive oil in a large microwave-safe bowl, stirring every 30 seconds.
Whisk the sugar, cinnamon, almond extract, eggs, cocoa powder, and salt into the warm chocolate mixture.
Pour the batter into the pan and bake for 25 to 30 minutes, until the center is set and the eggs are fully cooked.
Cool the cake in the pan for 15 minutes, then cool it completely on a plate.
Whip the cold cream with the powdered sugar and cinnamon, then spread it over the cake and top with powdered sugar and toasted almonds.

Main ingredient on sale this week? See what to make with eggs on sale.