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Flourless Chocolate Lime Cake

Prep 40 mins Cool  several hours Bake 350°F 40 mins to 45 mins
Flourless Chocolate Lime Cake
Ingredients
  • 6  ounces  bittersweet chocolate, chopped (1 cup)
  • 1 1/4  sticks  unsalted butter, softened
  • 6  eggs
  • 1 1/4  cups  superfine sugar
  • 1  cup  almond meal/flour
  • 4  teaspoons  best-quality unsweetened cocoa powder, sifted
  • 1  lime, zest and juice
  •  Confectioner's sugar to dust (optional)
  • 1  recipe  Margarita Cream (recipe below)
Directions

1. Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.

2. 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.

3. With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.

4. 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.

5. 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.

6. 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.

7. 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
Makes: 6 servings
Serving size: 1/4cup
Yield: 6 (1/4-cup) servings plus leftovers
Ingredients
  • 1/4  cup  lime juice
  • 1  tablespoon  tequila
  • 1  tablespoon  Triple sec or Cointreau
  • 3/4  cup  confectioners sugar
  • 1  cup  heavy cream
Directions

1. 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.

2. 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.

Nutrition Facts (Flourless Chocolate Lime Cake)
  • cal. (kcal) 497,
  • Fat, total (g) 38,
  • chol. (mg) 188,
  • sat. fat (g) 20,
  • carb. (g) 38,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 32,
  • pro. (g) 8,
  • vit. A (IU) 826,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 46,
  • Potassium (mg) 153,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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