Flourless Mexican Hot Chocolate Cake

4.67 from 9 reviews

Love cinnamony, spicy Mexican Hot Chocolate? Then try this super easy, super tasty, Flourless Mexican Hot Chocolate Cake.

Prep Time: 30

Bake Time: 30

Total Time: 1

10 servings

Start Cooking

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.