Mexican Chocolate Cake


  • 12 ounces semisweet chocolate. melted
  • 4 eggs separated (at room temperature)
  • 3/4 cup granulated sugar
  • 1 cup mayonnaise (at room temperature)
  • 3/4 cup ground almonds
  • 1/4 cup flour
  • 1/4 cup Kahlua
  • Confectioners' sugar


  1. Line the bottom of a 9-inch springform pan with wax paper. Lightly grease the wax paper and side of pan.
  2. Melt the chocolate and cool to room temperature.
  3. In a large bowl, with mixer at high speed, beat the egg yolks. Gradually add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlua.
  4. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 degrees F for 55 minutes or until firm.
  5. Cool the cake in the pan on a wire rack for 10 minutes.
  6. Remove the side of the pan and cool the cake 30 minutes longer.
  7. Invert onto a wire rack and remove bottom of pan and wax paper. Cool completely.
  8. Sprinkle with confectioners' sugar.

Recipe credit: Pampered Chef

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