6 ounces dark chocolate (at least 70% cocoa solids)
3/4 cup (1 1/2 sticks) softened butter
2/3 cup superfine sugar
Finely grated zest of 6 limes
1 1/3 cups ground almonds
4 eggs
Instructions
For the icing
3 1/2 ounces dark chocolate (at least 70% cocoa solids)
2 tablespoons butter
1-2 tablespoons lime marmalade
Preheat the oven to 300 degrees. Lightly oil a 10-inch springform or loose-bottomed cake pan.
Break the chocolate into pieces and melt in a heatproof bowl over simmering water. Put the butter, sugar, and lime zest into a large bowl and beat until soft and creamy (an electric beater is good for this).
Mix in the ground almonds, egg yolks and melted chocolate until well combined.
Whisk the egg whites until stiff. Using a large metal spoon, fold into the chocolate mixture. Pour into the prepared pan and bake in the middle of the oven for 30 to 35 minutes. Allow to cool in the pan.
To make the icing, put the chocolate, butter, and marmalade into a saucepan. Melt over low heat, stirring gently all the while. When the cake is cooled and turned out of the pan, spoon the icing over it and leave to set.
Originally Submitted
2/15/2012
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