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.