PASSOVER-FRIENDLY: Nigella Lawson's Flourless Chocolate Lime Cake
The beauty of a flourless chocolate cake is that it feels so much lighter and fluffier (and almost less guilt-inducing!) than a regular chocolate cake. This one by Nigella Lawson comes with a zesty kick!
Cooking Time: Preparation time 20 mins, cooking time 50 mins
Serves: 8-10, easy
150g of dark chocolate (chopped)
150g of soft unsalted butter (plus some for greasing)
6 large eggs
250g of caster sugar
100g of ground almonds
4 tsps of best-quality cocoa powder (sifted)
Zest and juice of 1 lime
Icing sugar (to dust)
Equipment Needed: Springform cake tin, baking parchment, heatproof bowl, pan, mixer, medium-sized bowl, wooden spoon, wire rack, tea towel
Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F, line the base of a 23cm / 9inch springform cake tin with baking parchment and butter the sides.
Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
Beat the eggs and sugar together until about tripled in volume, pale and moussy. I do this using a freestanding mixer, but a hand-held electric model would be just fine too; obviously, by hand is possible but would demand tenacity and muscle.
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 and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
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, though a cracked and cratered surface is to be expected; it’s crunch we’re avoiding here.
When cold, unmould and dust with icing sugar if you wish.