IBARRA MEXICAN CHOCOLATE RECIPES

Name: Ibarra Chocolate Cake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 1 10-inch cake
Ingredients: 8 egg whites; 3/4 cup sugar; 1 lb ibarra chocolate, cut into small pieces; 2 ounces ibarra chocolate, cut into small pieces; 1/2 cup butter; 1 tablespoon lemon juice; 4 tablespoons orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec); 1 teaspoon vanilla

IBARRA CHOCOLATE CAKE RECIPE - FOOD.COM

Ibarra Chocolate Cake Recipe - Food.com image

This cake is a great way to use up egg whites but it also uses Ibarra Chocolate (a Mexican-style chocolate)which is sold in the Latin/Mexican section in the grocery store - the chocolate doesn't have a substitute that I know of. Recipe source: The Turtle Bay Cookbook

Total Time 2 hours

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Yield 1 10-inch cake

Number Of Ingredients 8

Ingredients

8 egg whites
3/4 cup sugar
1 lb ibarra chocolate, cut into small pieces
2 ounces ibarra chocolate, cut into small pieces
1/2 cup butter
1 tablespoon lemon juice
4 tablespoons orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 teaspoon vanilla

Steps:

Preheat oven to 250-degrees F.
Grease and flour two 10-inch springform pans or two 9-inch cake pans.
Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
Whisk juice into chocolate/butter mixture until combined.
Whisk in liqueur.
Whisk in vanilla.
Fold egg whites into mixture, one quarter at a time using a rubber spatula.
Pour batter into prepared pans.
Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
Cool in pans before removing them.
Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.

Nutrition Facts : Calories 4104, FatContent 359.4, SaturatedFatContent 223.4, CholesterolContent 244, SodiumContent 1215, CarbohydrateContent 306.1, FiberContent 84.8, SugarContent 157.3, ProteinContent 95.6

IBARRA MEXICAN BROWNIES RECIPE - FOOD.COM

Ibarra Mexican Brownies Recipe - Food.com image

These brownies have a little kick of cinnamon from a melted down Mexican Hot Chocolate bar (this can be found in the Mexican section of the grocery store or in a Latin American food store). I use Ibarra brand, but Abuelita or any Mexican hot chocolate bar would do. I have substitued applesauce for the butter and this is the only brownie recipe that has still turned out moist for me when doing so. My sister shared this recipe with me.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup butter or 3/4 cup margarine
3 (1 ounce) unsweetened chocolate squares
3 1/8 ounces mexican chocolate, broken into wedges (disc)
1 3/4 cups sugar
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 3/4 cups nuts

Steps:

Preheat oven to 375°F.
Grease 9x9x2 pan.
Melt butter, baking chocolate and Mexican chocolate in 3 quart saucepan over low heat, stirring constantly, until smooth.
Remove pan from heat and mix in remaining ingredients in the order listed, beating well after each addition.
Pour batter into greased pan and smooth with a spoon. Bake 35-45 minutes.

Nutrition Facts : Calories 482.5, FatContent 28.4, SaturatedFatContent 12.1, CholesterolContent 92.5, SodiumContent 358.1, CarbohydrateContent 54.2, FiberContent 3.7, SugarContent 35.4, ProteinContent 8.5

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