Flourless Chocolate Lime Cake – with margarita cream
Chocolate and orange (I’m repeating myself) is one of my favorite flavor combinations. But chocolate and lime? When I saw this recipe in Nigella’s Kitchen, frankly, it was a bit hard to imagine. Spree will sometimes take something “hard to imagine” as a bit of a challenge or a little invitation. In this case, she accepted and was very glad she did. A happy crowd at the table was delighted she did too! Happy birthday, Luke! Happy birthday, Spree!
Flourless Chocolate Lime Cake
with Margarita Cream
(In this recipe, the best quality chocolate makes all the difference!)
- 6 ounces bittersweet chocolate chopped (3/4 cup chocolate chips)
- 1-1/4 sticks of soft unsalted butter, plus some for greasing
- 6 eggs
- 1-1/4 cups superfine sugar
- 1 cup almond meal/flour
- 4 tsp. best-quality unsweetened cocoa powder, sifted
- zest and juice of 1 lime
- confectioner’s sugar, to dust
- 1 x 9-inch springform pan
Preheat the oven to 350°. Butter your springform pan and line the bottom with parchment paper. In a double boiler, or in a bowl sitting over (but not in) boiling water, melt together the chocolate and butter. Once melted, set them aside to cool slightly.
Beat the eggs and sugar together until they have tripled in volume.
In a separate bowl, mix together the almond flour and the sifted cocoa powder and then fold this gently into the egg and sugar mixture. Then gently fold in the melted chocolate and butter mixture. Finally, fold in the lime juice and zest.
Pour this mixture into your prepared springform pan and bake for 40 to 45 minutes, though start to check it at 35. The cake will be just barely firm on top, but still have a bit of jiggle underneath. (Can’t you just taste that jiggle!?)
Remove from the oven and set the cake, in its pan, on a wire rack to cool. Once the first heat has left it, drape a kitchen towel over it so that top doesn’t dry out and become too crusty and crunchy. The top will be lightly cratered.
Once its cooled completely, unmold it and dust with confectioner’s sugar if you like. Serve with the zesty little Margarita Cream that follows. (If you have little ones eating this cake, simply omit the tequila and triple sec. Or make up a separate batch of whipped cream for them so that adults can enjoy it just like this. It’s delicious, and perfect with this deeply-chocolate cake!)
- 1/4 cup lime juice (from 2-3 limes)
- 1 Tbl. tequila
- 1 Tbl. triple sec or Cointreau
- 3/4 cup confectioner’s sugar
- 1 cup heavy cream
Stir the lime juice, tequila and triple sec together in a small bowl. Add the confectioner’s sugar. In a separate bowl, whip the cream until it’s just holding its shape, then whisk in the margarita mixture and continue whisking until you have a light and aerated whipped cream. Serve immediately.
(Both the above recipes come from one of the latest of Nigella Lawson’s delightful books, Nigella’s Kitchen.)