Mexican Flourless Chocolate Cake

Photo By: Loretta Forquer​​

As a child, one of the treats I remember my Abuela making in the winter was Mexican hot chocolate.

I loved the warm cinnamon spices in the Abuelita ™ bars she used to make this special drink while using her molinillo to whisk the ingredients into a hot cocoa froth.

As she was spinning the wooden whisk, my sister and I would chant in Spanish, “chocolate, chocolate, bate bate el chocolate”. She tried to appear irritated by the chant, but secretly we knew she was chuckling.

Always knowing that everything is better with chocolate and cinnamon, I created this Mexican version of a chocolate flourless cake in which cinnamon, brown sugar, nutmeg and orange zest give it the warm undertones which are reminiscent of the Abuelita™ chocolate bars. 

The ingredients come together quickly, but make a big impression. Bake it in the cold month of February and your loved ones will thank you.

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Mexican Flourless Chocolate Cake

Prep Time: 15 minutes

Baking Time: 1 hour

Total Time: 1 hour 15 minutes

Photo By: Loretta Forquer​​


  • 6 eggs room temperature *See note below for room temp eggs

  • 1 cup granulated white sugar

  • 1 teaspoon vanilla

  • 12 ounces of dark chocolate, cut into shards. *Note: I used 70% cocoa, but 50% is also good.

  • 1.5 sticks unsalted, softened room temperature butter

  • 2 teaspoons cinnamon

  • 4 teaspoons brown sugar

  • ½ teaspoon ground nutmeg

  • ½ teaspoon orange zest


  1. Start by having all your ingredients ready and mise en place.
  2. Beat the eggs: Place the 6 eggs and sugar into the bowl of a stand mixer and beat until pale and fluffy. About 6 minutes. *Note: If using a stand mixer, move onto the chocolate. If not, once the eggs are pale and fluffy and have tripled in volume, move onto the chocolate.
  3. Melt the chocolate: In a heat proof bowl set over a pot of simmering water, melt the chocolate, stirring it constantly. *Note: Don’t move away because if the chocolate gets too hot and seizes, it will be ruined. Before all the chocolate is melted, remove it from the heat and continue to stir. The remaining bits will melt.
  4. Add butter to the chocolate: Stir or whisk until all the butter is melted into the chocolate and forms a beautiful glossy dark brown color.
  5. Add the spices: Whisk in the cinnamon, nutmeg, orange zest, vanilla and brown sugar.
  6. Combine the eggs and the chocolate: Gently fold the chocolate mixture into the egg mixture until it’s incorporated.
  7. Prepare to bake: Place a round of parchment paper on the bottom of the pan. There is no need to butter the pan. It’s important to use the texture of the pan to let the cake have something to grab onto to rise. Fill the springform pan with the cake mixture. It should come more than halfway up the pan.
  8. Bake at 325 degrees Fahrenheit for 1 hour.
  9. Remove from the oven and let it rest for 15 minutes.
  10. Dust with powdered sugar.
  11. Optional: Top with vanilla ice cream or whipped cream.

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tips & tricks

If you forget to take the eggs out ahead of time here’s my trick. In a heat proof pitcher or bowl, microwave water on high for 30 - 40 seconds. Remove from the microwave, then gently drop eggs into the warm water. They will be room temperature in 3 minutes.

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About the Author

Loretta Forquer

Loretta has a deep passion for cooking, entertaining, and bringing family and friends together for a great meal. She started cooking early in life at the apron strings of her abuelita, María Estela, who was a prolific Mexican cook. Since then, she’s worked in the specialty coffee and food industries including running her own cafés and catering business. She invites all of her readers to join in her journey through food experiences and recipes.

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