This Nigella Lawson chocolate bonanza recipe was given to me by my friend Maya Catsanis. Not only does she have a serious sweet tooth but she is possibly one of the best bakers I know. So I had to take this recommendation seriously. It is a divine cake and you must try it to taste this beautiful combination yourself. It inspires other combinations too - Maya suggests adding cardamom instead of lime and making a coffee liqueur cream. It is gluten free as well which is another bonus for those who require it.
Pictured: Flourless Chocolate Lime Cake with Margarita Cream
150g dark chocolate (chopped)
150g soft unsalted butter (plus some for greasing)
6 large eggs
250g caster sugar
100g ground almonds
4 tsp cocoa powder (sifted)
Zest and juice of 1 lime
Optional-Icing sugar (to dust)
Margarita cream
60ml lime juice
1 tbsp Tequila
1 tbsp Cointreau (or triple sec)
75g icing sugar
250ml double cream
Preheat the oven to 180°C/gas mark 4/350°F, line the base of a 23cm / 9inch spring-form cake tin with baking parchment and butter the sides.
Melt the chocolate and butter together either in a heatproof bowl over a pan of simmering water – do not let the bowl touch the water or it will burn the chocolate, it must be suspended.
Beat the eggs and sugar together until pale and almost tripled in volume – this will take a few minutes.
Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter. Finally, fold in the zest and juice of your lime.
Pour the mixture into the prepared tin and bake for 40–45 minutes (though start to check at 35 with a skewer); the cake will be just firm on top, but still have a bit of wobble underneath. Be careful not to over-cook as it will change the lovely texture.
Remove from the oven and sit the cake in its tin on a wire rack to cool. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty ( it will still crack on the surface to note).
When cold, unmould, dust with icing sugar if using and serve with the Margarita Cream.
Margarite Cream
In a large bowl - stir the lime juice, tequila and orange liqueur together then whisk in the icing sugar until it dissolves.
Slowly whisk in the double cream until the mixture is light and airy - serve with the Chocolate Lime Cake above.
Serves 8 - 10