Wednesday, February 22, 2017

Flourless Chocolate Margarita Cake

Today is National Margarita Day, and I like to eat my drinks! You're going to love this Flourless Chocolate Margarita Cake! It's a great Gluten-Free chocolate cake recipe--aka a Flourless Chocolate Lime Cake with Margarita Cream. I originally found this recipe at the Nigella site, but then again on the BHG site. Very similar. As always, use the very best ingredients. I have easy access to almond flour, but you can always make your own. I do love chocolate and citrus, and this recipe "takes the cake!"It's great for Passover, too, so be sure and bookmark this page!

Flourless Chocolate Lime Cake

Ingredients
6 ounces bittersweet chocolate, chopped
10 Tbsp unsalted butter, softened
6 eggs
1 1/4 cups superfine sugar*
1 cup almond meal/flour
4 tsp unsweetened cocoa powder, sifted
1 lime, zest and juice
Confectioner's sugar to dust (optional)

1 recipe Margarita Cream (recipe below)

Directions
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.
Cake will be just firm on top but still have a bit of a shake below.
Remove from oven.
Cool cake in pan on a wire rack.
Once slightly cool, drape 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.

Margarita Cream 

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 
Whip heavy cream in separate bowl until it holds its shape. Whisk in margarita mixture and keep whisking until mixture is light and aerated.
Stir lime juice, tequila, and triple sec or Cointreau together in large bowl. Whisk in confectioner's sugar and let it dissolve in the liquid.

*Superfine sugar is not powdered sugar. It's granulated sugar that is ground even finer than regular sugar. It's also known as castor sugar. To make your own, put the amount of granulated white sugar called for, plus 2 extra tsp, in the recipe and put in food processor. Process for 1-2 minutes until it feels like fine sand. Be sure and let it rest before opening your food processor.