Chocolate Cake with Chocolate Glaze and Coffee (Mexican Cake)

Preheat the oven to 180°C (medium)

Grease a 10cm x 24cm English cake mold

Line it with parchment paper and grease again

Dust with flour and shake off excess. Reserve

Prepare the batter: in a small saucepan, melt the butter and chocolate over low heat, stirring constantly. Reserve

In a stand mixer, beat the egg yolks at high speed until pale yellow (about 5 minutes)

With the mixer still running, add the sugar and melted chocolate slowly, beating until smooth

Reduce the speed to minimum and add the flour and cinnamon, mixed together, until well combined

In the mixer bowl, whip the egg whites until stiff peaks form and fold them into the chocolate batter in two stages, stirring gently

Place it in the prepared mold and bake in a preheated oven at 180°C (medium) for about 50 minutes or until a toothpick comes out clean

Remove from the oven and let cool for 30 minutes

Run a knife around the edge of the pan to release the cake, if desired

Prepare the glaze: in a small saucepan, combine all the ingredients over medium heat

With a wooden spoon (chopper), mix until smooth (about 5 minutes)

Let it cool

Serve the cake in slices with the warm glaze

373 calories per slice

Note: You can prepare this cake ahead of time, wrap it in aluminum foil and store it in the refrigerator.