Warm Mexican Chocolate Cake

Ingredients
  

  • 1 - 12 oz. bag of Nestles semisweet morsels
  • 1/2 cup butter 1 stick
  • 3/4 cup sugar
  • 4 eggs
  • 1 cup organic all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 2 teaspoons Brown Dog Riba-Riba Rub
  • 1/2 teaspoon Real salt - divided
  • 1/2 cup slivered almonds
  • 2 teaspoons almond oil
  • 1 teaspoon brown sugar

Instructions
 

  • Preheat oven to 350°.
  • Topping
  • In a small bowl, stir together sliced almonds, almond oil, brown sugar, and remaining 1/4 tsp. salt. Set aside.
  • Cake
  • Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1-1/2 minutes or until melted, stirring once. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 3 ingredients, and 1/4 tsp. salt.
  • Pour batter into a greased (with butter) 2-qt. baking dish. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.
This is the bomb! Served warm with vanilla bean ice cream.

This is the bomb! Served warm with vanilla bean ice cream.

 

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