Thursday, November 11, 2010
ANOTHER CHOCOLATE CAKE!
Apologies for the awful photos, they were taken when I was dashing around like a mad thing (and a glass of wine might have been involved)!!!!
On my post about the book club night I mentioned that I had baked another birthday cake, thankfully it tasted an awful lot better than it looks here! This is another recipe from Nigella's Kitchen, the Flourless Chocolate Lime Cake. It was very well received by my fellow bookclubbers, everyone said that they really liked it (of course they were hardly likely to say it was terrible!!), my family on the other hand were not so enthusiastic, and found the lime an odd partnership with the chocolate. I have to say that I enjoyed it, and particularly enjoyed the fact that it was just that little bit different. I promised Lisa that I would blog about the cake (she really liked it), and I am happy to oblige.
As you can see my version of the cake cracked badly when I took it out of the tin (and there was I feeling all proud about my non sunken loaf cake - pride, fall etc!!), I'm sure that anyone with any dexterity would manage no problem!
I had to play around with the accompanying Margarita Cream as I had no Tequilla, so it became a lemon and lime cream, I added lemoncello and some lime extract to 250ml cream and 50g icing sugar - it was delicious! And the leftovers (which I forgot about and had gone slightly sour when I spotted the tub at the back of the fridge!!) made my best scones ever.
Flourless Chocolate Lime Cake
150g Dark chocolate - chopped
6 Large Eggs
250g Caster Sugar
100g Ground Almonds
4 tsp Cocoa Powder - sifted (I used Green and Black)
1 Lime - Zested and Juiced
Icing Sugar to decorate.
Line or Grease a 23cm springform round baking tin
Preheat oven to 180 C
Melt the chocolate and butter in a bowl over a pan of simmering water.
When melted allow to cool slightly.
Beat the eggs and sugar until pale and moussy - about 5 minutes in a freestanding mixer
Fold the almonds and sifted cocoa carefully into the egg mixture.
Then fold in the chocolate mixture, and finally the lime zest and juice.
Pour the mixture into the prepared tin and bake for 40 -50 minutes, until firm on top and still slightly wobbly underneath.
Remove the tin to a wire rack to cool. After 5 minutes cover with a clean tea towel (this prevents the cake being too crusty).
When cold, remove the cake from the tin - carefully!
Dust with icing sugar and serve with a tasty cream.