Mexican Flourless Chocolate Squares
A little bit of heat with a touch of cinnamon makes this flourless cake a true dedication to the Aztec heritage of chocolate. By mixing everything right in the pan, you will abide by the best rule of thumb when it comes to a moist cake.....keeping everything warm. Plus it doesn't hurt that you only have one utensil and one preparation vessel to clean either.
For 9 Serving(s)
- Nonstick cooking spray
- 2 (8-ounce)bars cacao chocolate bars *
- 6 ounces(1 1/2 sticks)butter or margarine, cubed
- 1 1/4 cups sugar
- 2 tablespoons Dutch processed cocoa
- 1 teaspoon cinnamon
- 1/4 teaspoon each chili powder and ground cloves
- 5 eggs
- 1 cup white chocolate chips
- 1 tablespoon oil
Mexican Flourless Chocolate Squares Directions
- Grease an 8-inch square baking pan with nonstick cooking spray; set aside. Preheat oven to 375-degrees F.
- Break up both candy bars into small pieces and place one of the bars and butter into a medium saucepan over medium low heat;set aside other broken candy bar.
- Heat, while stirring frequently, until completely melted and thoroughly combined. Remove from heat and stir in cocoa, cinnamon, chili powder and cloves.
- Vigorously stir in
- eggs, one at a time, until completely incorporated. Fold in reserved, broken candy bar. Immediately pour into prepared pan and bake 20-25 minutes, or until it cracks on top and is set in the center.
- Remove from oven to cool completely. In the meantime, melt white chocolate chips with oil in the microwave for 1 minute, removing to stir at the halfway point. This will help determine how much more time is needed to completely melt. Drizzle over the top and cut to serve.
- *Use between 60-83% cacao chocolate bar for the most intense tasting chocolate.