Mexican Chocolate Cake

Ingredients

  • 9 ounces semisweet or bittersweet chocolate, coarsely chopped, or semisweet chocolate morsels
  • 1 cup (2 sticks) unsalted butter, cut into 16 pieces, plus 2 tablespoons melted butter for coating cake pan
  • 8 large eggs, separated, at room temperature
  • Pinch of salt
  • 3/4 cup sugar, plus more for coating cake pan
  • 2 tablespoons Kahlua
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • Chocolate sauce

Description

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