I DON’T HAVE A SWEET TOOTH, BUT THERE WAS A TIME I BAKED ALMOST EVERY WEEK. A FLOURLESS CHOCOLATE CAKE WAS MY GO-TO DESSERT.
I’ve tried many recipes. Nigella Lawson’s recipe is one of the easiest. Most recipes call for a chocolate and orange combination. This one uses lime instead. I baked it for a friend’s birthday bbq party. I thought it would make a refreshing addition to grilled delicacies.
HERE’S MY TAKE:
Serves 8-10 (depending on how much each person devours)
INGREDIENTS:
For the cake
- 150 grams dark chocolate (chopped)
- 1 ¼ sticks soft unsalted butter (plus some for greasing)
- 6 large eggs
- 250 grams caster sugar if you can find it, otherwise regular sugar will do
- 100 grams ground almonds
- 4 tsp best-quality cocoa powder (sifted)
- Zest and juice of 1 lime
- icing sugar (to dust)
For the margarita cream
- juice of 1 lime
- 1 tbsp tequila
- 1 tbsp Cointreau (or triple sec)
- 3/4 cup icing sugar
- 250 ml double cream
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- 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.
- Melt the chocolate and butter together in a microwave until soft. Set aside.
- Beat the eggs and sugar together until pale and moussy. The mixture should increase in volume.
- Mix the ground almonds and cocoa and fold this gently into the egg and sugar mixture.
- Slowly fold in the chocolate and butter mixture.
- Fold in the zest and lime juice.
- Pour the mixture into baking tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); Test by poking a knife in. It will come out clean when the cake is ready.
- Remove from the oven and sit the cake in its tin cool.
- Drape a clean tea towel over the cake to stop it getting too crusty. A cracked surface is expected.
- When cold, remove from tin. Dust with icing sugar.
- Serve with Margarita Cream below.
MARGARITA CREAM:
- Stir the lime juice, tequila and orange liqueur together in a bowl,
- Add the sugar, and allow it to dissolve.
- Slowly whisk in the heavy cream and keep whisking until you have a light mixture. Taste and adjust flavors to your liking.
The margarita cream is the midas touch! If you’d like to go alcohol-free, don’t add the tequila or cointreau and make a simple lime cream. You’ll need less sugar, so adjust to taste.
From someone who isn’t a sweet tooth, this dessert just divine!
SAVORY SOUNDS
THIS TUNE HAS AN EASY BBQ VIBE.
I’m addicted.
This has a similar vibe, but it’s a bit more electro-popy. It’s by California producer Lincoln Jesser. It’s my new obsession. Repeat.
a year and am nervous about switching to another