Flourless Chocolate Lime Cake with Margarita Cream (Gluten-Free)

 

You can have too many bills to pay. You can have too much time on your hands. You can even have too many choices. But you can never have too many flourless chocolate cake recipes.


Flourless Chocolate Lime Cake with Margarita Cream (Gluten-Free)
slightly adapted from Nigella Lawson's Kitchen

For the Cake:
150g dark chocolate, chopped
150g soft unsalted butter, plus some for greasing the pan
6 eggs
250g golden caster sugar
100g almonds meal
4 teaspoons cocoa powder, sifted

zest and juice 1 lime 

icing sugar, to dust (optional)

For the Margarita Cream:
60ml lime juice (2-3 limes)
1 tablespoon tequila
1 tablespoon Cointreau
75g icing sugar
250ml cream

Make the Cake:
Preheat the oven to 180 degrees C. and line the base of a 23cm springform cake tin with baking paper and butter the sides.

Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in short bursts in the microwave, then set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together until about tripled in volume, pale and fluffy.

Mix the almonds meal with the cocoa powder and fold this gently into the egg and sugar mixture. The add the slightly cooled chocolate and butter. Fold in the zest and juice of your lime.

Pour the batter into the prepared tin and bake  for 40–45 minutes. A skewer inserted into the centre should come out with a few moist crumbs clinging to it.

Leave the cake in the pan to cool. After about 10 minutes, cover with a clean tea towel which will keep the top of the cake nice and moist.

Remove the cake from it''s tin and dust with icing sugar and serve with Margarita Cream.

Make the Margarita Cream:
In the bowl on an electric mixer fitted with the whisk attachment, stir the lime juice, tequila and orange liqueur together. Add the icing sugar and whisk briefly to dissolve the sugar. Whisk in the cream until light and fluffy.