INGREDIENTS

  • 10 oz. of sweet MEXICAN chocolate, roughly chopped
  • 7 tbsp of unsalted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 tsp of cinnamon
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • 3/4 tsp of KANKUN® HABANERO SAUCE

 

Preparation

Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself.

Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth

Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt, the cinnamon, KANKUN® SAUCE and taste, adjusting the spices if needed

Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely. Dust with powdered sugar and serve

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