Mexican Chocolate Cake with Berries (gluten free, or not)
My Mexican Chocolate Cake with Berries is so easy to make, so intensely chocolatey, and so velvety smooth...this (almost) flourless cake is decadent but light at the same time. How that's possible I don't know, but it's true. The subtle hint of Mexican spices like cinnamon, allspice, nutmeg, and a pinch of cayenne, makes it magical.
9ouncesdarkor semi-sweet chocolate, either chocolate chips, or bar chocolate cut in small chunks
1cup(2 sticks) unsalted butter, cut into pieces
1and 1/3 cup sugar
5tablespoonsall purpose flouror your choice of gluten free flour or nut meal
5large eggsat room temperature
Lightly butter a 10 inch spring-form or tart pan with removable bottom. Note: make sure your pan is at least 1 1/2 inches deep because this cake will puff up.
Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it's not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.
Add the sugar, spices, vanilla extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
Meanwhile pre-heat the oven to 325F
Pour the batter into the buttered pan and smooth out evenly. Bake for about 50-60 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
When completely cooled and just before serving, decorate the cake with fresh berries and a dusting of powdered sugar.
The spices are subtle but evident in this cake, you could increase them if you like for a more assertive flavor. Serve with whipped cream or ice cream if you like.
https://theviewfromgreatisland.com/mexican-chocolate-cake-with-berries-gluten-free-or-not-recipe/ July 17, 2019