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Mexican Chocolate Orange Cake

Mexican.Chef's picture
  Blanched unsalted almonds 1 Cup (16 tbs)
  Chocolate 6 Ounce, chopped (Mexican / Semisweet)
  Ground cinnamon 1⁄2 Teaspoon
  Grated orange peel 1 Tablespoon
  Salt 1 Pinch
  Eggs 5 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Fresh orange juice 2 Tablespoon
  Cream of tartar 1 Pinch
  Powdered sugar 1⁄2 Cup (8 tbs)
  Whipped cream 2 Tablespoon

Line bottom of an 8-inch round baking pan with parchment paper, or grease and flour-dust bottom and sides of a pan.
Set aside.Spread almonds on a large baking sheet and toast in a 350° oven until lightly browned (about 7 minutes).
Let cool completely.
In a blender or food processor, combine nuts, chocolate, cinnamon, orange peel, and salt; whirl until finely ground.
(Or mince nuts and chocolate as finely as possible by hand and mix with other ingredients.) Beat egg yolks with sugar until thick and lemon colored; stir in orange juice and chocolate mixture.
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
Stir a third of the egg whites into chocolate mixture; then fold in remaining egg whites.
Pour into prepared pan and bake in a 350° oven until cake starts to pull away from pan and center springs back when gently touched (about 45 minutes).
Let cool on a rack; then loosen from pan and invert onto a platter.
Peel off parchment paper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3547 Calories from Fat 1767

% Daily Value*

Total Fat 208 g319.5%

Saturated Fat 54.1 g270.7%

Trans Fat 0 g

Cholesterol 1100.2 mg366.7%

Sodium 701.9 mg29.2%

Total Carbohydrates 381 g127.2%

Dietary Fiber 38 g151.9%

Sugars 321.4 g

Protein 92 g183.3%

Vitamin A 26.4% Vitamin C 41.7%

Calcium 77.4% Iron 106.8%

*Based on a 2000 Calorie diet

Mexican Chocolate Orange Cake Recipe