xocolatl oaxacan chocolate mocha cake

Xoco Mocha Cake

Most chocolate cakes are simply not chocolaty enough for us - but not this one. This rich, smooth flourless cake is a favorite indulgence of ours. And a little goes a long way...

1 pound Xocolatl
2 sticks unsalted butter
6 large eggs
2 Tbl ground espresso beans
2 cups "crema"
1/2 cup confectioner's sugar
1 tsp vanilla extract
Preheat oven to 425 degrees

Line 9 in. cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water or double boiler. Stir together chopped chocolate and butter until melted. Remove from heat. Place a mixing bowl over warm tap water. Add eggs and bet with electric mixer, until light in color and tripled volume, approx. 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold 1/2 of the eggs into the chocolate mixture, then fold in espresso beans. Add remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix.

Pour batter into cake pan. Place cake pan in a bain marie. Place in oven and bake for 5 min. Cover with aluminum foil and back , still in the bain marie, an additional 10 min, Set aside to cool on rack for 45 min., the refrigerate for at least 6 hours, or ideally overnight.

"Crema": Beat 2 cups heavy cream with 1/4 cup sour cream, 1/2 cup sugar and 1 tsp vanilla extract