Tuesday, 9 September 2014

Flourless Chocolate Lime Cake

I started hunting for some recipes with lime infused chocolate, thinking to make some brownies, as I have never made those.  After checking a few different recipes I found this flourless cake, from Nigella's website and then I found a video on youtube, where she makes it,.  I think it was done in canada. 

Anyway the recipe includes 'with Margarita cream'.  I have included that in the details below, even though I didn't make it.

The cake itself baked just as Nigella suggested it would, cracking on the top and quite gooey inside.  It tasted good too.

Flourless Chocolate Lime Cake

by the slice

Ingredients:

for the cake
 
  • - 150 grams dark chocolate (chopped)
  • · 150 grams soft unsalted butter (plus some for greasing)
  • · 6 large eggs
  • · 250 grams caster sugar
  • · 100 grams ground almonds
  • · 4 teaspoons best-quality cocoa powder (sifted)
  • · zest and juice of 1 lime
  • · icing sugar to dust
for the margarita cream
  • · 60 ml lime juice
  • · 1 tablespoon tequila
  • · 1 tablespoon cointreau (or triple sec)
  • · 75 grams icing sugar
  • · 250 ml double cream


Method
1.      Preheat the oven to 180°C/gas mark 4/350°F, line the base of a 23cm / 9inch springform cake tin with baking parchment and butter the sides.

2. 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.

3. Beat the eggs and sugar together until about tripled in volume, pale and moussy. I do this using a freestanding mixer, but a hand-held electric model would be just fine too; obviously, by hand is possible but would demand tenacity and muscle.

4. 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.

5. 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.

6. 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; it’s a crunch I’m avoiding here.

7. When cold, unmould, dust with icing sugar if you wish and serve with the jaunty Margarita Cream that follows.

MARGARITA CREAM

1. 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.

2. 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.



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