Mexican Chocolate Cake

Preheat oven to 350°F (180°C)

Grease a 9x5-inch loaf pan and line with parchment paper

Dust with flour and shake off excess. Reserve

In a small saucepan, melt butter and chocolate over low heat, stirring constantly

Beat eggs in a separate bowl until well combined

Gradually add the all-purpose flour and beat for 5 minutes or until the mixture is light-colored

Add the melted chocolate, whisked dry ingredients, and cinnamon; mix until smooth

Beat egg whites until stiff peaks form

Fold into the cake batter until no white streaks remain

Pour batter into prepared loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean

Let cool in pan for 30 minutes before transferring to a wire rack to cool completely

Once cooled, wrap tightly with plastic wrap and refrigerate overnight if desired

To prepare the glaze: combine all ingredients in a small saucepan and stir over low heat for 5 minutes or until smooth

Serve cake with warm glaze

(Serves 10.)

402 calories per serving.