Ingredients for Bizcocho De Chocolate
- Whole Almonds
- Bittersweet Chocolate
- Orange, Zest Of
- 1 teaspoon ground cinnamon
- 6 large eggs
- 1 ½ cups granulated sugar
- Salt
- ¼ cup heavy cream
- Unsalted Butter
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How to Make Bizcocho De Chocolate
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- In a medium bowl, whisk together the sugar and cocoa powder. Add the eggs one at a time, whisking vigorously after each addition until well combined. Be sure to whisk until the mixture is completely smooth and glossy.
- In a separate bowl, whisk together the melted butter, orange zest, and cinnamon.
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform pan. This should take approximately 1 hour and 25 minutes.
- Meanwhile, prepare the chocolate glaze: In a double boiler or heat-safe bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and stir in the heavy cream until smooth and glossy.
- Once the cake is completely cool, pour the chocolate glaze over the top, allowing it to drizzle down the sides. Let the glaze set completely before serving. This should take around 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
24g
Carbs
4g
