July 3rd, 2016
Chocolate and lime cake with margarita cream
150 g dark chocolate (chopped)
150 g soft unsalted butter (plus some for greasing)
6 large eggs
250 g caster sugar
100 g ground almonds
4 teaspoons best-quality cocoa powder (sifted)
zest and juice of 1 lime
icing sugar (to dust)
For the margarita cream:
60 millilitres lime juice
1 tablespoon tequila
1 tablespoon cointreau (or triple sec)
75 g icing sugar
250 millilitres double cream
There is something about a flourless chocolate cake that makes it so damn easy to eat.
This cake is inspired by Nigella Lawson book – Cook with passion.
Preheat the oven to 180°C, line the base of a 23 cm springform cake tin with baking parchment and butter the sides.
Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
Beat the eggs and sugar together until about tripled in volume, pale and moussy.
Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter. Finally, fold in the zest and juice of your lime.
Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
Remove from the oven and sit the cake in its tin on a wire rack to cool. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty, though a cracked and cratered surface is to be expected;
When cold, unmould, dust with icing sugar if you wish and serve with the jaunty Margarita Cream .
Stir the lime juice, tequila and orange liqueur together in a good-sized bowl, then whisk or fork in the icing sugar and let it dissolve in the sour, strong liquid.
Slowly whisk in the double cream and keep whisking until you have a light, floaty, aerated mixture, then serve with the Chocolate Lime Cake above.