Best Flourless Chocolate Lime Cake Recipes

FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
• In the top of a double boiler, melt the butter and chocolate, stir until smooth.
• Whip the egg yolks and the sugar until fluffy and pale in color.
• Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
• Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
• Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• CAJETA:
• In a medium saucepan, bring water and sugar to a boil, do not stir.
• Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
• To test consistency, dip a spoon into the caramel mixture and allow to cool.
• If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
• Drizzle the cajeta over the top of the cake.
• STRAWBERRY-LIME SALSA:
• In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
• Cut the remaining strawberries in quarters and mix with the puree.
• Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
• Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
• Using your hands, pat the almonds around the sides of the cake.
• Refrigerate for at least 2 hours. Serve chilled.

FLOURLESS CHOCOLATE LIME CAKE

Steps:

• Preheat 350 Line bottom of 9 inch springform pan with parchment and butter. Melt chocolate and butter Cool. Beat eggs and sugar until tripled in volume, pale and mouselike. Mix almond meal with cocoa. Gently fold into egg mixture, then chocolate mixture. Fold in zest and juice. Pour into pan, bake 40 min. Cake will be firm on top and wobble underneath. Remove from oven, cool. Once slightly cool put towel over to prevent getting too crusty. Serve with cream. * 1/4 cup lime juice (2-3 limes, or from a bottle) * 1 Tbsp. tequila * 1 Tbsp. triple sec or Cointreau * 3/4 cup confectioner's sugar * 1 cup heavy cream Directions 1. Stir the lime juice, tequila, and triple sec together in a large bowl. Whisk in the confectioner's sugar and let it dissolve in the liquid. 2. Whip 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. 6 (1/4-cup) servings plus leftovers.

FLOURLESS CHOCOLATE LIME CAKE

Steps:

• Preheat oven to 350 F, line bottom of a 9 inch springform pan with parchment paper and butter or spray sides of pan.
• Melt chocolate and butter together either in double boiler or in microwave 30 seconds at a time until melted. Set aside to cool slightly.
• Beat eggs and sugar together until triple in volume, pale and mousselike.
• Mix almond meal with cocoa powder. Gently fold into egg mixture. Follow with chocolate mixture, then lime zest and juice.
• Pour into prepared pan. Bake 40-45 minutes. Will be just firm on top but have a bit of wobble underneath.
• Cool in pan on a wire rack. When slightly cool, drape a clean kitchen towel over cake to stop from getting too crusty (some cracking/cratering is to be expected).
• When completely cool, loosen edges from pan, release springform edge, remove. Dust with confectioner's sugar if desired.