Dessert for 8

Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 3.1 ounce tablets mexican chocolate; 1/2 cup extra virgin olive oil; 2/3 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp almond extract; 4 large eggs; 1/4 cup cocoa powder; 1/2 tsp kosher salt; 1 cup cold heavy cream; 3 tbsp powdered sugar; 1 tsp ground cinnamon; powdered sugar; toasted sliced almonds

This flourless chocolate cake combines cinnamon and almond flavors, then bakes until set and cools under sweet whipped cream.

Typical price

$3.31for 4 servings

$0.83 per serving$3.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: holajalapeno.com

55 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Mexican Vegetarian Gluten-free Budget Desserts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chocolate chips and baking chocolate$0.45/oz typical	2 oz	$0.90Typical price
Eggs$0.30 each typical	4	$1.20Typical price
Heavy cream$0.22/oz typical	8.25 oz	$1.83Typical price
Nuts and seeds$0.70/oz typical	0.5 oz	$0.35Typical price
Total for the servings shown		$6.61

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoaSalt and pepperSyrups, molasses, powdered sugar

Not included in the cost.

Ingredients

2 3.1 ounce tablets mexican chocolate
1/2 cup extra virgin olive oil
2/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp almond extract
4 large eggs
1/4 cup cocoa powder
1/2 tsp kosher salt
1 cup cold heavy cream
3 tbsp powdered sugar
1 tsp ground cinnamon
powdered sugar
toasted sliced almonds

Steps

Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
Chop the Mexican chocolate and melt it with the olive oil in a large microwave-safe bowl, stirring every 30 seconds.
Whisk the sugar, cinnamon, almond extract, eggs, cocoa powder, and salt into the warm chocolate mixture.
Pour the batter into the pan and bake for 25 to 30 minutes, until the center is set and the eggs are fully cooked.
Cool the cake in the pan for 15 minutes, then cool it completely on a plate.
Whip the cold cream with the powdered sugar and cinnamon, then spread it over the cake and top with powdered sugar and toasted almonds.