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flourless chocolate-lime cake

In recipe on May 3, 2012 at 12:45 am

for miss anne’s big 3-0, i twisted her arm into letting me bake a cake. i know chocolate-lime seems like an unusual combination, but it’s sooo good and it was just gobbled up.

(raspberries, powered sugar, and a gorgeous footed cake plate don’t hurt, either!)

here’s the recipe:

flourless chocolate-lime cake
6 oz bittersweet chocolate, chopped
1 1/4 sticks soft unsalted butter, plus more for greasing pan
6 eggs
1 1/4 cup super fine sugar (note: this is NOT the same as confectioners sugar. if you can’t find super-fine, throw regular white sugar in a food processor for a minute or so. or don’t bother, and just use regular sugar.)
1 cup almond meal/flour  (whole foods carries bob’s red mill brand)
4 teaspoons best quality cocoa powder, sifted
zest and juice of one lime

1 9″ springform pan  (although i used an 8″ and it was fine)

preheat oven to 350 degrees. line base of pan with parchment paper and butter sides.

melt chocolate and butter together in double boiler or in the microwave; let cool slightly.

beat eggs and sugar until triple in volume, pale, and mousse-like.

mix almond meal and cocoa powder and fold gently into egg and sugar mixture, followed by slightly cooled chocolate and butter mixture. finally fold in lime zest and juice.

pour mixture into pan and bake for 40-45 minutes.

the cake will be just firm on top but still have a bit of wobble underneath. (note! by 40 minutes, mine was a little overdone. fortunately, you can’t really mess this cake up, and it was fine. you may just want to check it a little earlier.)

remove from oven and set the cake on a wire rack to cool. once the first heat has left it, drape a clean kitchen towel over the cake to stop it get to too crusty, though a cracked and cratered surface is to be expected.

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