Recipe created and provided by Pilar Cabrera in Oaxaca, Mexico and Chef Crusco Catering in Austin, Texas
- 1 cup Flour
- 2 tsps. Baking Powder
- 1/2 cup Cocoa Powder
- 4 Eggs – separated
- 1 small can Condensed Milk
- 1/2 cup Milk
- 1 tbsp. Vanilla Extract
- 3.25 ounces Butter – melted (plus extra for greasing the pan)
- Mezcal Syrup
- 4 tbsps. Mezcal
- 1 stick Cinnamon
- Zest of lemon, orange and lime
- 1/2 cup sugar
- 1 cup water
- Powdered Sugar
- Preheat oven to 350 degrees and place the rack in the center of the oven.
- Grease and lightly flour a 9 inch springform pan.
- Place dry ingredients by sifting the flour, cocoa powder and baking powder into a bowl. Set aside.
- Whisk the egg whites to medium peaks (slightly stiff). In a separate bowl, mix together the egg yolks, condensed milk, milk, vanilla and melted butter.
- Add the egg mixture into the dry ingredients and mix until thoroughly combined. Using a spatula, lightly fold the egg whites into the mixture until combined.
- Pour the batter into the springform pan and into the oven for 30-45 minutes or until a toothpick comes out clean (when piercing the cake).
- Mezcal Syrup: Place all the ingredients into a small pot and bring to a boil. Immediately reduce the heat to low and cook for 10-15 minutes until it is a syrupy consistency. Set aside.
- Once the cake is cooked, remove from the oven and set aside to cool for 20-30 minutes.
- Remove from the springform pan and put on a cake plate. Brush with the Mezcal syrup.
- To serve, slice a wedge and place onto a plate. Garnish with powdered sugar and cocoa powder. Optional garnishes are mint, berries and more Chocolate Ganache. Enjoy!