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 CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

PERFECT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F.
• Oil and flour a 9-inch springform cake round.
• Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
• In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
• Set aside to cool slightly.
• In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
• Continue beating while adding the brown sugar and cream of tartar.
• Beat until stiff peaks form- be careful not to over beat--this is most important!
• If the eggs curdle, throw them away and start over with new egg whites, seriously.
• Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
• Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
• Pour into the prepared pan.
• Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
• Bake the cake for about 60-70 minutes or until it passes the toothpick test.
• Remove cake from oven and allow to cool for about an hour.
• Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
• Remove the paper from the bottom (now the top) of the cake.
• Invert again onto the final plate for displaying the cake.
• The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

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.