Ibarra Chocolate Cake

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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

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Steps

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Preheat oven to 250-degrees f.

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Grease and flour two 10-inch springform pans or two 9-inch cake pans.

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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 and then set aside.

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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.

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Whisk juice into chocolate / butter mixture until combined.

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Whisk in liqueur.

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Whisk in vanilla.

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Fold egg whites into mixture , one quarter at a time using a rubber spatula.

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Pour batter into prepared pans.

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Bake for 1 1 / 2 hours or until toothpick inserted in center comes out clean.

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Cool in pans before removing them.

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Remove from pans , frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.

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Ingredients

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egg whites, sugar, chocolate, butter, lemon juice, orange liqueur, vanilla