Ingredients for Ibarra Chocolate Cake
- 8 large egg whites
- 1 ½ cups granulated sugar
- Chocolate
- 1 cup (2 sticks) unsalted butter
- Lemon Juice
- Orange Liqueur
- 2 teaspoons vanilla extract
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How to Make Ibarra Chocolate Cake
- Preheat oven to 250°F (120°C). Grease and flour two 10-inch springform pans or two 9-inch round cake pans.
- In a clean, grease-free bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Set aside.
- In a double boiler (or a heatproof bowl set over a pan of simmering water), melt the Ibarra chocolate and butter together, stirring constantly until smooth. Remove from heat.
- Whisk the orange juice into the chocolate mixture until fully incorporated.
- Stir in the orange liqueur (if using) and vanilla extract.
- Gently fold the whipped egg whites into the chocolate mixture in four additions using a rubber spatula, being careful not to deflate the egg whites.
- Divide the batter evenly between the prepared cake pans.
- Bake for 1 ½ hours, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for at least 30 minutes before removing them.
- Carefully remove the cakes from the pans. Once completely cool, frost and stack to make a layer cake, or garnish with whipped cream and chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
629g
Fat
1116g
Carbs
102g
