Warm Chocolate Cake


  • ½ pound unsalted butter plus softened butter for greasing mold
  • ½ cup all-purpose flour plus flour for preparing molds
  • 3 ¼ ounces Mexican chocolate, chopped (see note)
  • 4 ¾ ounces bittersweet chocolate, preferably Callebaut, chopped
  • 2 ½ teaspoons grated orange rind
  • 4 large eggs
  • 4 large egg yolks
  • ½ cup sugar
  • Whipped cream
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      639 calories; 48 grams fat; 28 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 8 grams protein; 328 milligrams cholesterol; 61 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
  2. Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
  3. In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
  4. Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.
  • Mexican chocolate is available at Kitchen Food Shop, 218 Eighth Avenue (20th Street), and by mail from Coyote Cafe General Store, 132 West Water Street, Santa Fe, N.M. 87501; (505) 982-2454.

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