The Composing Cook The Composing Cook
FLOURLESS CHOCOLATE LIME CREAM CAKE
INGREDIENTS: For The Cake: 150g unsalted butter 150g dark chocolate 6 large eggs 250g caster sugar 100g ground almonds 4 teaspoons cocoa powder zest and juice of 1 lime For The Cream Topping: 75g icing sugar 60ml lime juice (3-4 limes) plus the zest 300 ml double cream Serves 8-10
This is the perfect cake to eat on a lazy sunny afternoon. It’s light and very moreish. One slice is never enough. Preheat oven to 170°C fan/180°C gas. Grease and line a 23cm cake tin. In a saucepan, melt the butter, remove from heat, add the dark chocolate and swill around. After about 2-4 minutes, whisk until you have a glossy chocolate mixture. Put to one side to cool slightly. In a freestanding mixer or electric hand whisk and bowl, add the eggs, sugar and whisk until it has tripled in volume and is pale and moussy. In a separate bowl, mix the ground almonds and cocoa powder together and then gradually add this to the egg and sugar mixture, followed by the chocolate and butter mix. Finally fold in the zest and juice of 1 lime. Pour the mixture into your prepared cake tin and cook for 35-45 minutes. Check it after 35 minutes. You are looking for the cake to be set on top with a slight wobble underneath. Remove from oven and place on a wire rack to cool for 5 minutes, then drape a tea towel on top and allow the cake to cool completely. As it cools, the cake will crack and sink slightly, this is normal. When cold unmold onto your serving plate. To make the cream topping, place the lime juice and icing sugar into a bowl and whisk. The icing sugar will dissolve in the lime. Add the double cream and whisk until light and fluffy. Spread the cream over the cake and decorate with the lime zest. Cut into slices and devour.
You can watch me make this cake, amongst many others, by visiting my YouTube Channel, The Composing Cook. Just head over to: www.YouTube.com/TheComposingCook and there you will find me. Happy Baking. 20
