Mexican Chocolate Loaf Cake – Bon Appetit

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Servings: 6 Difficulty: Advanced
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A rich, spiced chocolate loaf with a tender crumb and deep cocoa flavor.
Mexican Chocolate Loaf Cake - Bon Appetit recipe image

This decadent Mexican Chocolate Loaf Cake is a perfect balance of intense chocolate and warm cinnamon spice. The batter is lightened by folding in stiffly beaten egg whites, resulting in a cake that is incredibly tender yet moist. It’s an elegant yet simple dessert that feels luxurious without being overly complicated. Ideal for holiday gatherings, dinner parties, or simply a cozy evening treat with coffee. The subtle warmth of the cinnamon complements the semi-sweet chocolate beautifully, creating a sophisticated flavor profile that is both comforting and exciting.

Mexican Chocolate Loaf Cake - Bon Appetit recipe image
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Mexican Chocolate Loaf Cake – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 215.1

Description

This decadent Mexican Chocolate Loaf Cake is a perfect balance of intense chocolate and warm cinnamon spice. The batter is lightened by folding in stiffly beaten egg whites, resulting in a cake that is incredibly tender yet moist. It&# 226;ÂÂs an elegant yet simple dessert that feels luxurious without being overly complicated. Ideal for holiday gatherings, dinner parties, or simply a cozy evening treat with coffee. The subtle warmth of the cinnamon complements the semi-sweet chocolate beautifully, creating a sophisticated flavor profile that is both comforting and exciting.

Ingredients

Directions

  1. Position rack in center of oven and preheat to 350ðF (177ðC).
  2. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with vegetable oil spray.
  3. Line pan with 2 layers of waxed paper so that paper extends 3 inches over both long sides of pan.
  4. Spray paper with vegetable oil spray.
  5. Dust with flour; shake out excess.
  6. Melt 1/2 cup unsalted butter and 5 oz chopped semi-sweet chocolate in heavy small saucepan over low heat, stirring until smooth.
  7. Using electric mixer, beat 3 large egg yolks in large bowl to blend.
  8. Gradually add 1/3 cup sugar; beat until thick and pale, about 5 minutes.
  9. Gradually beat in melted chocolate mixture.
  10. Sift 1/4 cup plus 2 Tbsp all-purpose flour and 1 tsp ground cinnamon together into small bowl.
  11. Gradually stir flour mixture into chocolate mixture.
  12. Beat 3 large egg whites in medium bowl until stiff but not dry.
  13. Fold egg whites into chocolate mixture in 2 additions.
  14. Spoon batter into pan.
  15. Bake until tester inserted into cake comes out clean, about 55 minutes.
  16. Transfer pan to rack; cool 30 minutes.
  17. Using sharp knife, cut around edge of cake.
  18. Using waxed paper as aid, transfer cake to rack; cool.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 215.1kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 0.6mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Can be made 1 day ahead. Wrap in foil; store at room temperature.

Serving Suggestion: Serve cake with warm chocolate sauce.

Keywords: mexican chocolate, loaf cake, cinnamon, dessert, baking, chocolate cake, egg whites, tender, spiced, bon appetit, semi sweet chocolate, homemade, indulgent, party dessert, comfort food
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