Pastel De Chocolate Mexicano Recipe
Warm flourless Mexican chocolate cake with vanilla ice cream.
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Ingredients
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Cake Ingredients
Ice Cream Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F). Prepare an 8-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.
- 2
Melt Chocolate and Butter
In a medium saucepan over low heat, combine the dark chocolate and unsalted butter. Stir continuously until both are completely melted and smooth. Remove from heat and let cool slightly.
- 3
Mix Sugar and Eggs
In a large mixing bowl, whisk together the granulated sugar and large eggs until light and fluffy. This should take about 3-5 minutes.
- 4
- 5
Add Flavorings
Add the vanilla extract, cinnamon powder, and a pinch of salt to the mixture. Stir until fully combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Serving
- 8
Serve with Ice Cream
Once the cake is cooled, slice it into wedges and serve warm with a generous scoop of vanilla ice cream on top.
