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Mexican Chocolate Torte with Cinnamon Whipped Cream


Serves 12

This flourless chocolate-almond torte has a subtle, fruity heat from the ground guajillo chiles already incorporated in the chocolate (if you can’t find the Taza guajillo variety, you can substitute another Taza flavor and add 1/4 to 1/2 tsp. pure ground chile powder to the batter along with the vanilla extract).


For the torte

1/2 cup unsalted butter, more for the pan

6 oz. (about 4-1/2 disks) Taza Guajillo Mexican Chocolate, coarsely chopped

5 oz. (about 1-1/2 cups) almond meal

2 tsp. pure vanilla extract

6 large eggs

3/4 cup granulated sugar

1/4 tsp. salt


For the whipped cream

1/2 cup heavy whipping cream

2 tbsp. sugar

1/4 tsp. cinnamon

Crushed red pepper flakes, for garnish (optional)



1. Heat the oven to 350°F. Butter the bottom and sides of a 9-inch springform pan.

2. Melt the chocolate and butter together in the microwave in 20-second intervals, or in a large bowl set over a skillet of simmering water. Stir often until melted and completely smooth. Stir in the almond meal, and vanilla extract.

3. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the eggs just until blended. Add the sugar and salt and beat on medium-high speed (or high speed with a hand mixer) until the mixture is tripled in volume, and the beater briefly leaves a ribbony trail when lifted from the bowl (about 5 minutes in a stand mixer, more with a hand mixer).

4. Gently fold the chocolate-almond mixture into the eggs with a spatula until no streaks remain. Scrape the batter to the prepared pan.

5. Bake in the center of the oven until the torte is no longer jiggly in the center when you shake the pan, and the top is set, 30 to 35 minutes. Cool for 30 minutes on a rack (the torte will puff up in the oven but deflate as it cools). Run a knife around the edge of the pan and remove the side of the pan. Cool completely before serving.

6. Just before serving, whip the cream to soft peaks in a stand mixer with the whisk attachment or with a hand-held mixer. Beat in the sugar and cinnamon. Dollop the cream on top of the torte, garnish with chile flakes, and serve.