No Bowl Mexican Chocolate Cake Recipes

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 325-degrees F.
• Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
• Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
• In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
• In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
• Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
• Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
• To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
• Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

CHOCOLATE MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

NO BOWL-MEXICAN CHOCOLATE CAKE

Steps:

• In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
• Add remaining cake ingredients and mix with a fork until well blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter. Even out the batter in the pan.
• Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean. Cool in the pan on a wire rack. When cool, pour on the glaze; let set. Makes 9 servings.
• To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.