Flourless Chocolate Lime Cake Recipes

FLOURLESS CHOCOLATE LIME CAKE

Steps:

• Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.
• 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.
• With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.
• 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.
• 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.
• 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.
• 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. Margarita Cream
• 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.

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.

LIME CHOCOLATE CAKE

Steps:

• Preheat oven to 200°C.
• Grease and flour a 22 - 24 cm round cake pan (with a removable bottom).
• Beat eggs and sugar with an electric mixer until thick and cream-coloured.
• Combine flour, baking powder, cocoa powder, vanilla sugar and salt; add to the egg and sugar mixture, mixing carefully.
• Add quark and lime zest, stir to combine.
• Pour batter into the prepared pan and bake in the preheated oven for 15-20 minutes (depending on how soft you want the cake to be).
• Let the cake cool before removing it from the pan.
• Dust the cake with powdered sugar, decorate with thin lime slices and serve with whipped cream.