GF Flourless Chocolate Lime Cake

By Jahel

Ingredients

• 6 ounces bittersweet chocolate, chopped (1 cup)
• 1 ¼ sticks unsalted butter, softened
• 6 eggs
• 1 ¼ cups superfine sugar
• 1 cup almond meal/flour
• 4 teaspoons best-quality unsweetened cocoa powder, sifted
• 1 lime, zest and juice
• Confectioner's sugar to dust (optional)
• 1 recipe Margarita Cream (recipe below)
• Margarita Cream
• ¼ cup lime juice
• 1 tablespoon tequila
• 1 tablespoon Triple sec or Cointreau
• ¾ cup confectioners sugar
• 1 cup heavy cream

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.

Step 2

Melt chocolate and butter together either in a heatproof bowl suspended over a saucepan of simmering water or in a microwave 30 seconds at a time until melted. Set aside to cool slightly.

Step 3

With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.

Step 4

Mix almond meal with the cocoa powder. Gently fold into egg mixture, followed by the slightly cooled chocolate mixture. Fold in lime zest and juice.

Step 5

Pour and scrape into prepared pan. Bake 40 to 45 minutes. The cake will be just firm on top but still have a bit of wobble underneath.

Step 6

Remove from oven. Cool cake in pan on a wire rack. Once slightly cool, drape a clean kitchen towel over cake to stop it from getting too crusty, though a cracked and cratered surface is to be expected.

Step 7

When completely cool, loosen cake edges from pan using a metal spatula or knife. Unmold and dust with confectioner's sugar. Serve with Margarita Cream. Makes 6 servings and leftovers.

Step 8

For Icing
Stir lime juice, tequila, and triple sec or Cointreau together in a large bowl. Whisk in the confectioner's sugar and let it dissolve in the liquid.
Whip heavy cream in a separate bowl until it holds its shape. Whisk in the margarita mixture and keep whisking until mixture is light and aerated. Serve immediately with the Flourless Chocolate Lime Cake. Makes 6 (1/4-cup) servings and leftovers.