So easy and so lovely and if you have gluten-intolerant friends coming to stay, it’s ideal. This cake is luscious and moist, really chocolatey with a cheeky little kick of lime. But…when it served with the naughty and rather delicious Margarita Cream (which tastes like the cocktail it is), it goes from being a thing of loveliness to something that definitely has wow-factor! (The cream can also be served on it’s own as a syllabub – see picture at end of blog recipe). Give it a go – you won’t be disappointed!
What you need…
1 x 23cm spring-form cake tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper
1 large baking sheet
150g dark chocolate, broken into chunks
150g unsalted butter
250g caster sugar
100g ground almonds
4 teaspoons cocoa powder, sifted
Zest and juice of 1 lime
Icing sugar, to dust
for the Margarita Cream
Juice from 2 large limes
1 tablespoon tequila
1 tablespoon triple sec
75g icing sugar
250ml double cream
What you do…
Preheat your oven to 180°c / 350°f/ gas 4.
Melt the chocolate and butter together in a heatproof bowl in a steamer over a pan of simmering water (bain-marie) and then set aside to cool slightly.
Whilst the chocolate and butter are gently melting, use either a freestanding mixer to handheld electric whisk to beat together the eggs and sugar until the mixture has tripled in volume and is pale and moussy.
Mix together the almonds and cocoa and then use a balloon whisk to gently but thoroughly fold into the egg and sugar mixture. Then fold in the melted chocolate and butter and finally, the lime zest and juice.
Tip the lot into your cake tin and put the tin onto the baking sheet (I do this in the unlikely event that the cake tin leaks a bit). Pop into the oven and bake for 40-45 minutes or until the cake is firm on the top, but a little wobbly underneath!
Remove from the oven and cool on a cooling rack, but cover with a clean tea towel after 15 minutes to stop the top of the cake from getting crusty.
Whilst the cake is cooling, prepare the Margarita Cream. In a large bowl, stir together the lime juice, tequila, triple sec and sugar until the sugar dissolves. Using your handheld electric whisk, slowly beat in the double cream and keep whisking until you have a light, floaty aerated mixture. Taste (chef’s privileges) and wonder why no-one has introduced you to this before and how many other desserts you can imagine pairing it up with!
When the cake is cold, release from its tin, dust with icing sugar and transfer to a pretty serving plate. Cut lovely moist slices and serve with a generous dollop of the rather delicious Margarita Cream. Yummy!
Dead easy and I knocked it up in no time at all.