Ric’s Not Quite Ibarra Chocolate Cake
Ok so this cake is delish, but does not have the Mexican Ibarra chocolate in it. It has the components of Ibarra chocolate, which is fine by me!
Makes a 9 inch round cake.
Preheat oven to 325
1 tbls cinnamon
small pinch ground cloves
1 tsp red chile powder
zest of two oranges
4 tbls bittersweet chocolate, minced
1 1/2 cups peeled almonds, toasted and grind to a fine powder
4 eggs, separated
1/2 cup sugar, divided
2 tbls fresh orange juice
Patron Citronage, Gran Marnier or triple sec
Grease, flour, paper and grease your cake pan.
Combine the cinnamon, clove, chile powder,orange zest, chocolate and almonds in a mixing bowl.
Beat the yolks with 1/4 cup of the sugar and orange juice until smooth and shiny.
In another bowl beat the whites to soft peaks while gradually adding in the sugar. Now combine the yolk mix with the chocolate-almond mix.
Carefully add half of the whipped the whipped whites. When incorporated add the other half.
Spread into the cake pan and bake 35-40 minutes or until the cake pulls away from the sides.
When cool, paint with the orange liqueur.
10 tbls bittersweet chocolate
1 tbls unsweetened chocolate
3/4 cup softened butter
1 tbls agave syrup or Karo corn syrup*
1 tablespoon water
Put everything except 1/4 cup of the butter in a double boiler and stir gently until just melted.
Remove from heat and stir in the remaining soft butter, Let cool a few minutes then pour over the cake.
*Karo is NOT high fructose corn syrup, fyi
Garnish with cocoa whipped cream and orange supremes