Love cinnamony, spicy Mexican Hot Chocolate? Then try this super easy, super tasty, Flourless Mexican Hot Chocolate Cake.
Here I’ve made a cake version of my 2nd favorite Mexican drink (obviously, a Margarita is my first favorite). I love the subtle heat and cinnamon flavors in a good Mexican hot chocolate. So I’ve taken those same flavors and baked them into a Flourless Chocolate Cake.
- Almond flour – There is no wheat flour in this cake. The almond flour contributes to the structure of the cake.
- Unsalted butter – Combined with chocolate to provide fat and flavor to the cake.
- Semi-sweet chocolate – Chocolate provides flavor but also helps with the structure of the cake.
- Mexican (Ceylon) cinnamon – Mexican cinnamon has a light, slightly citrusy flavor. It is a bit different than cassia, which is the cinnamon you find in most US groceries. If you only have regular cinnamon, go ahead and substitute.
- Chipotle Powder – I like chipotle because of the smoky flavor, but use any ground hot pepper that you like or leave it out if you’re not into the heat.
- Granulated sugar
- Tequila – I used a nice aged tequila for deep flavor. Remember, alcohol improves other flavors. It’s true, it’s science!
- Vanilla extract – For another layer of flavor
- Salt – For flavor
- Eggs- The eggs provides most of the structure in the cake. The eggs are “ribboned” for a light texture.
- Heavy cream – To accompany the cake.
- Confectioner sugar – To lightly sweeten the whipped cream.
How-to make Mexican Chocolate Cake:
- Butter a spring form pan then coat with ground almonds instead of flour.
- Whip the eggs until they “ribbon”. See how the eggs drizzed back into the bowl keep their shape? That’s what “ribboned” eggs look like.
- First fold some of the eggs into the chocolate base to lighten it up.
- Then fold the lightened chocolate mixture into the eggs. Fold until no streaks of egg are visible.
- Pour the batter into the prepared pan then sprinkle some almond flour on top before baking.
Pastry Chef Tips for Mexican Flourless Chocolate Cake
- Use Mexican cinnamon, also called “Ceylon” or “True” cinnamon.
- For the “hot” part of the cake I used my homemade chipotle powder.
- Finally, I enhanced the flavor of the cake with a little hit of tequila. (If you don’t do alcohol you can leave it out.)
- When you fold the eggs and chocolate base, mix just until you no longer see streaks of egg. Over mixing will make the cake too dense.
I like to enjoy this cake slightly warm with ice cream or with tequila-spiked cinnamon whipped cream (mmmm). A drizzle of cajeta wouldn’t be out of place in this dessert either.
Oh, and hey, because there is no flour is this cake, it’s gluten free!
If you love this recipe as much as I do, please consider leaving a 5-star review.
Flourless Mexican Hot Chocolate Cake
- 6 ¾ ounces almond flour (1 ½ cups, divided)
- 4 ounces unsalted butter
- 6 ounces semi-sweet chocolate (chopped)
- 1 ½ teaspoons Mexican (Ceylon) cinnamon
- 1 teaspoon Chipotle Powder (or to taste)
- 6 ounces granulated sugar (¾ cup, divided)
- 2 tablespoons tequila (optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 large eggs
Tequila-Spiked Cinnamon Whipped Cream
- 8 ounces heavy cream (1 cup)
- 2 tablespoons confectioner sugar
- ½ teaspoon cinnamon
- 1 tablespoon tequila (optional)
- Preheat the oven to 350 °F. Remove ¼ cup of the almond flour and set aside the rest. Butter a 9-inch spring-form cake pan and use 2 tablespoons of the ¼ cup almond flour to dust the buttered pan.6 ¾ ounces almond flour
- Combine the 6 ounces semi-sweet chocolate and 4 ounces unsalted butter in a microwave safe bowl. Microwave for 1 minute and then stir. Continue microwaving and stirring in 30 second increments until all the chocolate is melted
- Combine 1 ¼ cups reserved ground almonds with ¼ cup of the granulated sugar, 1 ½ teaspoons Mexican (Ceylon) cinnamon 1 teaspoon Chipotle Powder¼ teaspoon salt. Stir the almond flour into the chocolate mixture. Add 2 tablespoons tequila and 1 teaspoon vanilla extract.
- Whisk 6 large eggs and remaining ½ cup sugar on medium-high speed until tripled in volume and the color turns pale yellow. Fold ⅓ of the eggs into the chocolate then fold the chocolate into the remaining eggs. Mix until no streaks of eggs are visible. Pour the batter into the prepared pan. Sprinkle the last 2 tablespoons of almond flour evenly across the top of the batter.
- Bake until the batter is set and a toothpick inserted in the center comes out with a few wet crumbs, about 25 to 30 minutes. Cool 10 minutes before releasing the sides of the spring form pan.
- Whip 8 ounces heavy cream with 2 tablespoons confectioner sugar, ½ teaspoon cinnamon and 1 tablespoon tequila to soft peak. Serve the cake slightly warm with a dollop of tequila spiked whipped cream.
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