Spice up your weekend with Mexican chocolate bars

Yankee Chef logoBy Jim Bailey

A little bit of heat with a touch of cinnamon make this flourless cake a true dedication to the Incan 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.

img_0120Nonstick cooking spray
2 (8-ounce) bars cacao chocolate bars *
6 ounces (1 1/2 sticks) butter or margarine, cubed
1 1/4 cups sugar
5 eggs
2 tablespoons Dutch processed cocoa
1 teaspoon cinnamon
1/4 teaspoon each chili powder and ground cloves
1 cup white chocolate chips
1 tablespoon oil

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 well cocoa, cinnamon, chili powder and cloves.

Add 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.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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